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Puree

Explore 512 recipes, 166 videos, and more

Fava Bean and Goat Cheese Dip with Radishes

Time:25 mins
Ingredients
  • Coarse salt and freshly ground pepper
  • 2 pounds fava beans, shelled
  • 1/2 cup soft goat cheese (4 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 tablespoon water, plus more if needed
  • 1 bunch radishes, halved if large
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Parsnip-Apple Mash

Ingredients
  • 3 tablespoons cold unsalted butter
  • 2 pounds parsnips, peeled and sliced into 1/2-inch-thick rounds
  • 1 pound tart apples (about 3), such as Granny Smith, peeled and cut into 1-inch cubes
  • 2 1/2 cups water
  • Coarse salt
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Warm Fennel-and-Parmesan Dip

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Burrata with Broccoli Rabe Pesto and Fig-Onion Jam

Ingredients
  • 1/4 cup vegetable oil
  • 1/4 cup dried chopped figs, preferably Mission
  • 2 thick slices country bread
  • 1 shallot, chopped
  • 8 ounces burrata cheese, room temperature
  • 1/2 cup port wine
  • 3 cloves garlic, chopped
  • 1/4 cup vegetable oil
  • 2 bunches broccoli rabe, trimmed, peeled, and leaves removed, cut into 1/2-inch pieces, leaving florets whole
  • 2 red onions, minced
  • Pinch of crushed red pepper flakes
  • 1 tablespoon Acacia honey
  • 1 cup homemade or store-bought low-sodium vegetable stock
  • 1/2 cup red wine
  • 1 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup toasted pine nuts
  • 1 tablespoon pine nut oil
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Hazelnut-Chocolate Spread

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Celery Root Puree

Other Ideas:
Celery root, Side dishes
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White Gazpacho

Ingredients
  • 1 1/2 cups whole Spanish Marcona almonds, salted (or blanched whole salted almonds), plus 1/4 cup chopped, for garnish
  • 1 clove garlic
  • 1/2 shallot, peeled
  • 2 cups seedless English or Kirby cucumber, peeled and chopped, plus 1/2 cup small cucumber balls, formed with a small melon baller, for garnish
  • 2 cups seedless green grapes, plus 1/4 cup, thinly sliced, for garnish
  • 1 tablespoon fresh dill, plus 2 tablespoons, for garnish
  • 1 1/2 cups homemade vegetable or chicken stock, or store-bought low-sodium vegetable stock or chicken broth
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon sherry-wine vinegar
  • 2 tablespoons dry Spanish sherry, such as Manzanilla or Amontillado
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Pistou

Other Ideas:
Garlic, Pesto, Snow-pea shoots
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Pheasant with Shallot, Cider, and Burning Oak Leaves

Ingredients
  • 300 grams (10.6 ounces) all-purpose flour
  • 8 (6-inch-long) narrow oak twigs with dead leaves attached
  • 250 grams (8.8 ounces) tart apples such as Granny Smith
  • 125 grams (4.4 ounces) highly carbonated sparkling water, very cold
  • 1 boned pheasant breast, skin-on
  • 4 medium gray shallots, unpeeled
  • 35 grams (1.2 ounces) baking powder
  • 1,000 grams (2 pounds, 3.3 ounces) canola oil
  • 250 grams (8.8 ounces) apple cider
  • 5 grams (.2 ounces) coarse salt
  • 30 grams (1.1 ounce) grapeseed oil
  • 25 grams (.9 ounces) coarse salt
  • 5 grams (.2 ounces) coarse salt
  • Freshly ground black pepper
  • 5 grams (.2 ounces) coarse salt
  • 45 grams (1.6 ounces) cornstarch
  • 25 grams (.9 ounces) freshly ground black pepper
  • 2 sprigs fresh thyme
  • 7 grams (.2 ounces) agar-agar
  • 1 fresh bay leaf
  • 100 grams (3.5 ounces) all-purpose flour
  • 30 grams (1.1 ounce) unsalted butter
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James Beard's Pureed Parsnips

Ingredients
  • 3 pounds parsnips, peeled and cut into 1 1/2-inch pieces
  • 1 teaspoon coarse salt, plus more for boiling
  • 1 teaspoon sugar
  • 1/2 to 3/4 cup (1 to 1 1/2 sticks) unsalted butter, melted, plus more unmelted for top
  • 3 to 4 tablespoons heavy cream
  • 1/4 cup Madeira
  • 2 tablespoons coarse dry bread crumbs or finely chopped nuts
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