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What to do with my pureed vegetables?

Raeviola Jun 14, 2007 04:10 PM

Wanting to use up some broccoli, carrots, sweet potatoes, asparagus, and cauliflower, I steamed all of it and then pureed it into a lovely... mush. It's kind of a greenish-orange color, just a little lumpy. Seasoned with a little salt, pepper, cayenne pepper, paprika, and a whole bunch of fresh herbs.

I guess I was hoping it could work as soup. But I find that I don't actually like it, and I'm sure my husband won't like it either. It tastes and looks astonishingly like... well-seasoned baby food.

Any ideas on how to use this? Generally, we are not picky eaters and like almost anything.
Just not baby food. :)


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    mojoeater RE: Raeviola Jun 14, 2007 04:13 PM

    Could you add some tomatoes and get a cool gazpacho?

    1. Dommy RE: Raeviola Jun 14, 2007 04:18 PM

      What you need to do is thin it out a bit with Chicken Broth, this will also bring some balance to the flavors.

      Also, you can try adding some dairy...

      Finally, you can get some Paneer or Tofu and add some Curry powder and kinda make an 'indian' inspired sort of dish... you can serve it up over rice.

      1. s
        SLO RE: Raeviola Jun 14, 2007 04:24 PM

        I would get as much liquid out of it as possible and use it in a meatloaf ....

        1. o
          OldTimer RE: Raeviola Jun 14, 2007 04:29 PM

          Many French chefs use yesterdays veggies in todays soup de jour. As suggested, it does need jazzing up. Chicken broth, beef broth, cream, herbs and spices, etc. It tastes like baby food because that's what you made...pureed veggies (also known as baby food or pap).

          1. Miss Needle RE: Raeviola Jun 14, 2007 06:21 PM

            I would add it to spaghetti sauce.

            1. Quine RE: Raeviola Jun 14, 2007 06:26 PM

              Take an Ice Cube tray and freeze it into lumps. Once frozen, zilock baggie them and keep frozen. During the year, when you make a potroast, a stew, a hardy soup, throw one or two in.

              1. Emme RE: Raeviola Jun 14, 2007 06:50 PM

                Fill an omelette or crepes (top w/ a parmesan bechamel).

                Thin w/ a little stock, then add to shiratakis or pasta w/ chicken and garlic.

                1. r
                  Raeviola RE: Raeviola Jun 15, 2007 06:15 AM

                  Thanks for all the great ideas! You really saved our dinner...

                  I went ahead and spiced it up with some curry and cocout milk. Turned into an "Indian-ish" slop. Served over rice, it was quite edible (thanks!) and even Mr. R. liked it.

                  I froze the rest and will add it to stew, spaghetti sauce, etc, as needed.

                  Thank you!

                  1. r
                    rednails RE: Raeviola Jun 15, 2007 09:29 AM

                    Use it for brushetta, top w/prosciutto or thinly sliced ham.

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