Sneaky Chef Make Ahead White Puree Recipes

Steps:

• To prepare White Puree:.
• On the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for about 10 minutes, until quite tender. Drain.
• To prepare in microwave, place the cauliflower in a microwave-safe bowl, cover it with water, and microwave on high for 8 to 10 minutes or until very tender. Drain.
• Meanwhile, place the raw peeled zucchini with the lemon juice in your food processor and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if necessary) and puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water make a smooth puree, but the less water, the better.
• This recipe makes about 2 cups of puree; double it if you want to store more. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.

Steps:

• Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water.
• Puree on high until as smooth as possible. If needed, use another tablespoon of water to smooth-out the puree.

Steps:

• Rinse and drain the beans and put in the bowl of your food processor.
• Puree the drained beans with just 1 tablespoon of water in processor until smooth. The goal is a smooth, but not wet, puree. (like peanut butter).

Steps:

• Raw baby spinach is preferred to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.
• If using raw spinach, thoroughly wash it, even if the package says "prewashed."
• To prepare on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the spinach and broccoli, and steam for about 10 minutes, until very tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Drain.
• To prepare in the microwave, place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes, until very tender. Add peas for last 2 minutes of cooking. Drain.
• Place the vegetables in the bowl of your food processor along with 2 tablespoons of water. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree.
• This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.

Steps:

• Steam the cauliflower for 10 to 12 minutes, or until very tender.
• In a food processor, pulse the raw zucchini with the lemon juice. Add the cooked and drained cauliflower with 2 tbs of water and puree on high until smooth. Add more water if necessary.
• This will keep in the refrigerator for up to 3 days, or freeze in 1/4 cup portions.