Partial Recipe Purple Puree
PARSNIP PUREE
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4-6 servings
Number Of Ingredients 10
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
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
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
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
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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- 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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