Partial Recipe Purple Puree

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PARSNIP PUREE



Parsnip Puree image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4-6 servings

Number Of Ingredients 10

1 pound parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 cup milk
1/2 cup heavy cream
4 clove of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
Extra-virgin olive oil
Parsley for garnish

Steps:

  • Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
  • Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

SNEAKY CHEF'S PURPLE PUREE



Sneaky Chef's Purple Puree image

Add to dark colored recipes (brownies) to sneak in fruits and veggies. Keep in the refrigerator up to 3 days or freeze. From sneakychef.com

Provided by Chelsie

Categories     Spinach

Time 10m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 4

3 cups raw baby spinach leaves
1 1/2 cups blueberries
1/2 teaspoon lemon juice
1 -2 tablespoon water

Steps:

  • Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water.
  • Puree on high until as smooth as possible. If needed, use another tablespoon of water to smooth-out the puree.

Nutrition Facts : Calories 145.3, Fat 1.1, SaturatedFat 0.1, Sodium 73.6, Carbohydrate 35, Fiber 7.2, Sugar 22.1, Protein 4.2

PARTIAL RECIPE - PURPLE PUREE



Partial Recipe - Purple Puree image

If you're not a fan of sneaky chef, this probably isn't useful for you. If you are, save some time on your shopping list!

Provided by joy2b

Categories     Low Protein

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 4

2 cups frozen chopped spinach
1 1/2 cups blueberries
1 teaspoon lemon juice
3 tablespoons water

Steps:

  • This is designed to be cooked, and pureed till fairly flavorless and added to food that's not healthy enough on its own -- for more, look up the sneaky chef.

Nutrition Facts : Calories 55.5, Fat 0.8, SaturatedFat 0.2, Sodium 58.5, Carbohydrate 11.4, Fiber 3.7, Sugar 6.1, Protein 3.5

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Estimated Reading Time 1 min
Servings 8
Calories 18 per serving
  • Raw baby spinach should be rinsed well, even if the package says "prewashed." If you’re using frozen blueberries, give them a quick rinse under cold water to thaw a little, and then drain.
  • Place the spinach in the food processor first and pulse a few times. This will reduce the spinach significantly. Next add the blueberries and 1 tablespoon of water; purée on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to create a smooth purée.
  • This recipe makes about 1 cup of purée; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

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