Vegetable Mashes and Purees

Vegetable Mashes and Purees Vegetable mashes and purees make a great accompaniment or even a filling meal. Serve with gravy or a sauce, like bernaise, hollandaise or cheese.


Cheesy Mash
Serves 4. Makes 1½ cups (500g).
Vegetarian
  • Cut 900g floury potatoes into chunks. Place them in a pan of water and boil for 20 minutes, or until tender.
  • Drain and transfer to a bowl.
  • Add 2 crushed garlic cloves and 1/3 cup (80ml) cream, and mash, and then beat until fluffy. Season well.
  • Stir in 300g grated Gruyére or Cheddar and beat again until the cheese is melted.
  • Season to taste.


Potato and Buttermilk Mash
Vegetarian
  • 4 medium potatoes
  • 1/3 cup buttermilk
  • 1/4 cup parmesan cheese, finely grated
  • 2 tbsp garlic chives, finely chopped
  • salt and pepper to taste

  1. Boil, steam or microwave potatoes until tender, drain and set aside.
  2. Place potatoes, buttermilk, cheese and chives in a blender or food processor and blend until desired consistency.
  3. Serve immediately.


Notes: You can also fry some bacon in a frypan until crisp, and add this to potato mixture before blending

Copyright Venus, Sydney, Australia


Creamed Spinach Puree
Serves 4. Makes 2 cups (500g).
Vegetarian

  • Wash well and roughly chop 1kg Spinach.
  • Heat 60g butter in a heavy-based pan and cook the spinach over high heat until it is wilted and the liquid has evaporated.
  • Place in a food processor or blender with ½ cup (120ml) cream and purée until smooth.
  • Season with salt, pepper and nutmeg. Mix everything together well and serve.

 
Pea Purée Serves 4. Makes 2 cups (500g).
Vegetarian
  • Melt 50g butter in a pan over low heat and add 2 crushed garlic cloves.Stir briefly and then add 500g frozen peas and cover.
  • Increase the heat to moderate and shaking the pan occasionally, cook the peas for 5 minutes, or until they are tender.
  • Mash with a masher or food processor.
  • Season well and serve.


Roast Pumpkin Purée
Serves 4. Makes 2 cups (500g).
Vegetarian
  • Preheat the oven to moderately hot 200ºC (400ºF/ Gas Mark 6).
  • Remove the seeds from 750g pumpkin and cut into pieces.
  • Place them in an oven tray, brush with olive oil and roast for 35 minutes, or until the pumpkin is tender and the edges are a little blackened.
  • Remove from the tray; cool slightly, then peel off the skin. Place in a food processor or mash with a masher until you have a purée, then add ¼ cup (60ml) sour cream.
  • Season well and serve.


Beetroot Purée
Serves 4. Makes 2 cups (500g).
Vegetarian
  • Preheat the oven to moderate 180ºC (350ºF/ Gas 4).
  • Wrap 500g unpeeled beetroot in foil and bake for 50 minutes, or until they feel soft to the touch.
  • Cool, then peel off the skin and cut into pieces.
  • Add the beetroot and 1 tablespoon balsamic vinegar and stir until heated through.
  • Mash with a masher or in a food processor, then stir in 2 tablespoons cream.


Butterbean and Rosemary Purée
Serves 4. Makes about 1 1/2 cups (375g).
Vegetarian

  • Heat 2 tablespoons olive oil in a pan over a low heat and add 2 crushed garlic cloves.
  • Stir briefly until softened then add 4 x 300g cans drained butter beans and 2 tablespoons chopped fresh rosemary and cook until heated through.
  • Season well, then mash with 2-4 tablespoons olive oil, until smooth.
  • Drizzle with a little extra olive oil if desired.


Quick Pumpkin Purée
Vegetarian
  • ½ a pumpkin (approx 750g) will yield about 550g when peeled and de-seeded.
  • Place cubed pumpkin in a bowl. Cover loosely with plastic wrap, and microwave for 10 minutes.
  • Mash until smooth. Add butter to taste.


Cauliflower Mash
Vegetarian

  • Cook 1 cauliflower, frozen or fresh, until extra soft.
  • Add a knob of butter or margarine to taste and mash with a potato masher to desired consistancy.
  • Add cheese to taste.
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