What to do with my pureed vegetables?
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. :)
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.
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).
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.
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.
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.