POTATO BASIL PUREE
Steps:
- Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
- Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
- In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.
- With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.
POTATO BASIL PURéE
Provided by Ina Garten
Categories Dairy Potato Side Thanksgiving Quick & Easy Parmesan Basil Fall Winter Christmas Eve Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 5
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
- Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the sauce- pan, and steam over low heat until any remaining water evaporates.
- In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and purée. Add the hot cream mixture and process until smooth.
- With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.
CUCUMBER-BASIL PUREE
Don't sweat the rising temperatures. Just drop one of these ice cubes infused with cucumber and basil into a tall glass of water, and watch the heat melt away.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Combine water, cucumber, basil, and salt in a blender and freeze in an ice-cube tray.
SPINACH, BASIL RICOTTA PURéE
Categories Milk/Cream Cheese Side Sauté Valentine's Day Vegetarian Ricotta Basil Spinach Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.
BASIL PUREE
Drizzle this sauce over chilled minestrone or any soup for an extra hit of herbaceous flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2/3 cup
Number Of Ingredients 3
Steps:
- Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar, and store in the refrigerator for up to three days.
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- Store and freeze the basil puree based on your needs:Pour it into a freeze-proof container.Pour it into a small freezer bag, seal, and flatten for easier stacking.Portion into an ice cube tray for smaller servings that you can pop out individually.
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