# Four Purees

A video demonstrating how to make four different purees: carrot and ginger, brown butter and cauliflower, beetroot and port, and courgette and herb.

- Total time: 35 min
- Cuisine: Italian
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- spatula
- grater
- food processor
- pan
- blender
- bowl
- sieve
- knife
- chopping 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.

## Source

- Original video: https://www.instagram.com/reel/DP1-qcsDHMq/
- Recipe page: https://www.cliprecipe.com/recipe/b21563b5-694d-4f35-a1fb-78be46ec7834
- Extracted: 2025-10-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt