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Puree

Explore 516 recipes, 166 videos, and more

Chilled Corn-and Crayfish Soup with Creme Fraiche and Chives

Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 2 cups fresh corn kernels
  • 2 tablespoons very finely chopped shallots
  • 1 teaspoon very finely chopped garlic
  • 6 cups Corn Stock
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon liquid crab boil
  • 1 cup heavy cream
  • 12 ounces cooked crayfish tails
  • 1/2 cup creme fraiche
  • 3 tablespoons thinly sliced chives
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Butternut Squash Puree

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Papaya-Ginger Smoothie

Other Ideas:
Papaya, Smoothies
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Summer Squash Soup with Basil Pistou

Ingredients
  • 1 tablespoon unsalted butter
  • 1 medium leek, white and pale-green parts only, thinly sliced and thoroughly rinsed
  • 1 small clove garlic, minced
  • Salt and freshly ground pepper
  • 2 1/4 pounds yellow summer squash, trimmed and cut into half moons
  • 2 cups homemade or low-sodium canned chicken stock
  • 2 cups loosely packed fresh basil leaves, plus more for garnish
  • 1/3 cup olive oil
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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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Celery Root Puree

Other Ideas:
Celery root, Side dishes
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Hazelnut-Chocolate Spread

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