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

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