Tag Archives: sous vide puree

Pumpkin Puree

Makes about 1-1/2 to 2 cups, depending on the size of the pumpkin. (This technique works well for making purees from any type of winter squash, from root vegetables–such as carrots, potatoes, beets, or parsnips–and from most fruits.) INGREDIENTS 1 small pie pumpkin, peeled, seeded, and diced into 1-inch (2.5 cm) pieces Salt, to taste (optional) Water, if needed, to thin the puree INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Arrange the pieces of pumpkin in a large cooking pouch, evenly distributed in a single layer. Add the salt, if using, and vacuum seal the pouch. Submerge the … Read More

Sous Vide Cauliflower Puree

Serves 6 to 8 INGREDIENTS 1 medium head cauliflower, washed and trimmed of leaves 2 tablespoons (2 8 g) butter Salt and pepper to taste 1 to 2 ounces (30 to 60 ml) heavy cream   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Cut the head of cauliflower in half and then slice the halves into 1/2-inch thick (1.25 cm) slices. Arrange the slices in a large cooking pouch, evenly distributed in a single layer without overcrowding. Add the butter, salt and pepper and vacuum seal the pouch very tightly. Submerge the pouch in the water oven and … Read More

Fresh Pea Puree

Serves 4 or more Ingredients 1 recipe cooked Fresh Green Peas 1/2 to 1 cup (120 to 240 ml) chicken or vegetable broth (you may not use it all) Salt and pepper to taste Instructions Put the cooked peas and about 1/4 cup (60 ml) of the broth into a blender and puree. Add more broth, a splash at a time, until the puree is smooth and reaches the desired consistency–thicker or thinner as the occasion demands. (All the whole cup or even a second cup and you’ll have a lovely, velvety green pea soup!) Check the seasoning level and add … Read More