Vegetable Puree

Preparing a vegetable puree is an excellent choice for a nourishing and healthy meal. Here’s a basic recipe that you can adapt depending on the vegetables you have at hand.

Ingredients

• 1 onion
• 2 carrots
• 1 medium potato
• 1 stalk of celery
• 1 zucchini
• Any other seasonal vegetable you like (e.g., spinach, cabbage, pumpkin)
• Salt and pepper to taste
• Extra virgin olive oil
• Water or vegetable broth
• Herbs to taste (e.g., parsley, thyme, bay leaf)

Preparation

1. Clean and chop all the vegetables into small pieces. This will help them cook evenly.
2. In a large pot, heat a drizzle of extra virgin olive oil and lightly sauté the chopped onion until it becomes translucent.
3. Add the carrots, potato, and celery and let them sauté for a few minutes.
4. Place all the other vegetables in the pot and cover with water or vegetable broth. If you wish, also add your favorite aromatic herbs to give more flavor to the puree.
5. Bring to a boil, then reduce the heat and let it simmer until the vegetables are soft, about 20-30 minutes.
6. Use an immersion blender or transfer everything to a kitchen blender to blend the vegetables until you reach a smooth and even consistency.
7. Put the puree back in the pot, adjust the salt and pepper, and heat it for a few more minutes.
8. Serve hot, with a drizzle of extra virgin olive oil and possibly some bread croutons to accompany.

Curiosity

Vegetable puree is a very versatile basis in cooking: you can also use it as a base for risottos or to enrich sauces and gravies. The key to an excellent vegetable puree is to use fresh, seasonal ingredients, to capture the best flavors.

Italian variation: If you want to add a more marked Italian touch, you can add a piece of Parmesan or pecorino to melt directly in the dish before serving, to add creaminess and a richer flavor.