Day 330: Clean-out-the-Fridge Purée ♥

Clean-out-the-Fridge Purée
I know. That's about the ugliest bowl of vegetables you'll ever come across.

But it was delicious. And better still, it used up odd bits of leftover vegetables. (You know, so I can move on to something more eye-pleasing!) As far as I'm concerned, that's leftover magic!

I've been mad for root-vegetable purées in the last while, combining nearly anything with potato or turnip or parsnip. They're easy-peasy to make and unless you add lots of butter and cream -- which I'm not tempted to, because there's already so much flavor -- healthful too.


Serves 4

Salted water to cover
1 pound vegetables, at least one root vegetable (tonight's was 1/2 pound of rutabaga, a quarter of a cabbage, a small fennel bulb and a cup of sugar snap peas)
Chicken broth and/or fat-free half 'n' half
Salt and pepper

Cook the vegetables until soft. Drain and transfer to a food processor. (Largely I've found that the job is too much for an immersion blender and on occasion, even a hand mixer.) Add broth or half 'n' half while pureeing to achieve desired consistency. Season to taste, serve and enjoy!

One great thing about purees in general is that if you pair a carb-high potato, for example, with a no-carb cabbage, you get the taste and texture with half the carbs. Magic!

© Copyright Kitchen Parade 2006

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna