How to get the best flavour base out of vegetable puree?
The flavour of vegetables from the freezer is almost the same as fresh vegetables. The difference is in the texture. A puree of frozen vegetables makes a perfect base for preparing soups, creams or espumas.
Here are some tips to create a perfect base from frozen vegetables for soups, creams or espumas.
• Always defrost frozen vegetables before making a vegetable puree.
• Frozen vegetables that have already been cooked, such as red cabbage or spinach, should be mixed in the blender with vegetable stock immediately after thawing.
• Frozen vegetables such as peas or salsify should be blanched briefly before smoothing.
• Prepare vegetables for soup, cream or espumas in your mise-en-place. After this, store them vacuum-packed in the freezer.
• If you vacuum-pack your vegetable preparations tightly and flat, they will thaw quickly in hot water. Moreover, they take up little space in your freezer or refrigerator.
Basic vegetable puree
Thaw the frozen vegetables and puree in the blender or with the hand blender along with 100 ml of vegetable stock. Done! Now, You are ready to create high-quality vegetable cream, soup, and espuma, ensuring both simplicity and high quality. Explore three quick spinach recipes that you can easily create with in no time.
With a perfect spinach puree, creating a spinach cream now is just a piece of cake.
Featuring a light, airy texture with a fresh, earthy spinach flavor, this espuma could be a versatile and flavorful garnish for soups, sauces, or desserts.
Made with basic spinach puree, this spinach soup recipe promises to bring a fresh taste experience for your customers.
Get these two delightful recipes from a basic vegetable base!
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