Trio of Pureed Vegetables (serves 4)
Haven’t had pureed vegetables for a while but love the soft, comfort food texture and they seem wintery. These are a great accompaniment to a roast (in my case pork tenderloin but I think they would go with any meat). For more of an impact I chose 3 different colored veg – cauliflower, spinach and sweet potato. The secret ingredient to the puree was olive oil. Stock would have been too watery. To the cauliflower I added horseradish, to the spinach I added garlic.
1 x sweet potato – peeled and chopped into chunks
2 large cloves of garlic – finely chopped
10 oz baby spinach (maybe more if you have hearty eaters)
1/2 a large cauliflower
1 tbsp. horseradish (I used Gold’s Prepared Horseradish)
3 1/2 tbsp. extra virgin olive oil
Cook sweet potato until just soft, puree in food processor with salt and freshly ground black pepper and 1 tbsp. olive oil.
Place 1/2 tbsp. olive oil seasoned with salt and pepper in a cast iron skillet and when sizzling add garlic and cook for a couple of minutes, then add spinach and 1/2 cup or so of boiling water and cook till spinach is tender and water has evaporated (take care not to burn). If spinach is still watery, pat dry with kitchen towel. Puree spinach/garlic mixture in food processor, add salt and freshly ground black pepper and 1 tbsp. olive oil.
Cook cauliflower until just tender. Puree in food processor with salt, ground black pepper, 1 tbsp. olive oil and 1 tbsp. horseradish.