Four Purees

35 mins
Serves 1
instagram.com

Directions

  1. 1Grate the carrots.
  2. 2Sauté the grated carrots with a little olive oil until slightly softened.
  3. 3Add grated ginger to the softened carrots.
  4. 4Pour in carrot juice to help with color and intensify the flavor as it cooks and reduces.
  5. 5Add a touch of sugar to enhance the natural sweetness of the carrot.
  6. 6Add a touch of salt to help the carrots break down.
  7. 7Place a cartouche (parchment paper lid) on top and simmer on a very low temperature for about 35 minutes until the carrots are completely soft.
  8. 8Blitz the reduced carrot mixture in a blender until smooth.
  9. 9Serve the carrot puree with spicy lobster tail and pumpkin.
  10. 10Chop up the cauliflower really nice and fine.
  11. 11Brown the butter in a pan until it gets a nutty brown color.
  12. 12Add the chopped cauliflower to the browned butter.
  13. 13Sauté the cauliflower and add a touch of salt to help it break down until it reaches a dark, even golden color.
  14. 14Add cream to the cauliflower and reduce the heat right down until it reaches a porridge-like consistency.
  15. 15Transfer the cauliflower mixture to a blender and add parmesan cheese.
  16. 16Blitz the mixture until smooth.
  17. 17Serve the smoked cauliflower puree with sea bass and roasted broccoli.
  18. 18Place beetroots into boiling water, keeping the skin on to preserve the color, and boil slowly until fully cooked.
  19. 19Whilst still warm, peel off the skin from the cooked beetroots.
  20. 20Chop up the peeled beetroots nice and fine.
  21. 21Sauté a few shallots in a hot pan with a little oil.
  22. 22Once the shallots are lightly sweated down, add the cooked beetroot.
  23. 23Add a touch of port or red wine.
  24. 24Add a touch of sherry vinegar (or balsamic).
  25. 25Add a couple of ladles of the water from the beetroot pan.
  26. 26Cook with a cartouche until the beetroot is incredibly soft and jammy.
  27. 27Blitz the beetroot mixture in a blender.
  28. 28Serve the beetroot puree with pan-roasted duck and plum.
  29. 29Slice the courgette, taking a slight amount out of the center.
  30. 30Sauté the courgettes in a little rapeseed oil on a high temperature.
  31. 31Add a touch of salt while sautéing.
  32. 32Once slightly softened, add microplane garlic.
  33. 33Chop up herbs and add basil.
  34. 34Sauté all the herbs and courgettes until everything is really nice and soft.
  35. 35Transfer the mixture into a blender and blitz.
  36. 36Pass the puree through a sieve into a bowl with ice underneath to preserve the color.
  37. 37Plate the courgette puree with chicken and some spring vegetables.

Ingredients

  • handful Carrots
  • Olive oil
  • Ginger
  • Carrot juice
  • a touch Sugar
  • a touch Salt
  • Lobster tail
  • Pumpkin
  • 1 Cauliflower
  • Butter
  • a touch Salt
  • Cream
  • Parmesan cheese
  • Sea bass
  • Roasted broccoli
  • Beetroot
  • Shallots
  • a touch Port or red wine
  • a touch Sherry vinegar
  • 2 ladles Water from beetroot pan
  • Pan-roasted duck
  • Plum
  • 2 Courgettes
  • Rapeseed oil
  • a touch Salt
  • Garlic
  • Herbs
  • Basil
  • Chicken
  • Spring vegetables

Equipment

spatulagraterfood processorpanblenderbowlsieveknifechopping board

Tips

  • The finer your vegetable is, the quicker it's going to cook.
  • A cartouche is perfect because you can evaporate the liquid, reducing it while softening the veg evenly.
  • When boiling beetroot, keep the skin on as it will keep the color.
  • When making courgette puree, saute on a really nice and high temperature to remove moisture.
  • Passing puree through a sieve will make it incredibly smooth.
  • Passing the courgette puree off with ice will preserve the color.