To prepare a delicious vegetable puree, we start by peeling, washing, and finely chopping a selection of fresh vegetables. We will use onion, red bell pepper, yellow bell pepper, zucchini, potato, carrots, eggplant, and celery stalk. It is important to ensure that all ingredients are fresh, as this will influence the final taste. In addition to these, we will also add celery leaves and parsley leaves, which will bring an extra flavor.
Once all the vegetables have been peeled, washed, and chopped, the next step is weighing them. This step is essential for better control over the proportions, but it can also be an enjoyable activity. Using a pot, which is ideal for keeping all the flavors, we add olive oil and the chopped vegetables. We let them sauté for about 10 minutes, stirring occasionally to prevent burning.
During this time, it is time to weigh the salt. The salt will be added over the vegetables after they have been sautéed. It is important not to add water, as the vegetables will release enough water during cooking. We continue to stir and let them cook on low heat until the vegetables are well penetrated. After 10 minutes, we add the rosemary, which has been washed and finely chopped, and let it cook until the water released by the vegetables almost disappears.
Once the vegetables are cooked, we transfer them to the blender jar and blend until we obtain a fine puree. This puree will be put back on the heat for about 20 minutes, stirring continuously, so that all the water evaporates. Finally, the puree will be transferred to a plate or a tray, where we previously placed aluminum foil, and leveled with a wet knife to obtain a smooth surface.
When the puree is still warm, we cut it into cubes. These are left to cool completely, then each cube is individually wrapped in transparent foil. The wrapped cubes are placed in a container and put in the freezer, where they can be kept for up to 3 months. When using them, be careful with the amount of salt, as the puree already contains salt from preparation. This recipe is not only delicious but also very practical, providing a quick option for future meals. Enjoy your meal!
Once all the vegetables have been peeled, washed, and chopped, the next step is weighing them. This step is essential for better control over the proportions, but it can also be an enjoyable activity. Using a pot, which is ideal for keeping all the flavors, we add olive oil and the chopped vegetables. We let them sauté for about 10 minutes, stirring occasionally to prevent burning.
During this time, it is time to weigh the salt. The salt will be added over the vegetables after they have been sautéed. It is important not to add water, as the vegetables will release enough water during cooking. We continue to stir and let them cook on low heat until the vegetables are well penetrated. After 10 minutes, we add the rosemary, which has been washed and finely chopped, and let it cook until the water released by the vegetables almost disappears.
Once the vegetables are cooked, we transfer them to the blender jar and blend until we obtain a fine puree. This puree will be put back on the heat for about 20 minutes, stirring continuously, so that all the water evaporates. Finally, the puree will be transferred to a plate or a tray, where we previously placed aluminum foil, and leveled with a wet knife to obtain a smooth surface.
When the puree is still warm, we cut it into cubes. These are left to cool completely, then each cube is individually wrapped in transparent foil. The wrapped cubes are placed in a container and put in the freezer, where they can be kept for up to 3 months. When using them, be careful with the amount of salt, as the puree already contains salt from preparation. This recipe is not only delicious but also very practical, providing a quick option for future meals. Enjoy your meal!
Ingredients
-750g of vegetables and greens (I chose to use: carrots, eggplant, red bell pepper and yellow bell pepper, celery stalk, potato, pumpkin, onion, zucchini, celery leaves, parsley leaves, and fresh rosemary) -250g salt -a little olive oil