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