Sole Sweet Potato And Broccoli Puree Food

PUREED POTATO AND BROCCOLI SOUP WITH PARMESAN CROUTONS

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni.
• Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through.
• Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.

PERFECTLY ROASTED BROCCOLI & SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F and mix together seasonings.
• In a large bowl, mix together chopped veggies with olive oil and seasoning mixture, tossing well to evenly coat.
• Transfer veggies onto two non-stick baking sheets or roasting pans and roast in the oven for 30 minutes, tossing vegetables once halfway through. Sweet potatoes should be fork tender and broccoli nice and crisp. Serve immediately and enjoy!

BROCCOLI PUREE

Steps:

• Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
• Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
• Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.

BROCCOLI-POTATO PUREE

Steps:

• Cut broccoli into flowerets. Peel the stalks and cut into 1/4-inch slices.
• Place the stalks and potatoes in a saucepan and cover with the water. Bring to a boil and cook 5 minutes uncovered. (The broccoli will not stay green if covered.)
• Add the broccoli flowerets and cook 9 minutes more, uncovered. Drain.
• Place the broccoli and potatoes in the bowl of a food processor or blender and process into a fine puree. This should take about 45 seconds. It may be necessary to use a rubber spatula to scrape the ingredients down the side of the bowl during the pureeing.
• In a skillet or saucepan, warm the butter and cream and add the puree. Season with several gratings of nutmeg and with salt and pepper to taste. Warm the mixture over a medium flame, mixing well, and serve.

BROCCOLI AND SWEET POTATO PUREE

Steps:

• Peel the sweet potato and cut into chunks. Place in a pan, fill with just enough water to cover and bring to the boil. Cover and simmer for 5 minutes.
• Add the broccoli florets to the pan; cover and cook for 5 minutes. The vegetables should now be tender.
• Drain. Add the milk to the pan and then use a stick blender to blend the vegetables to form a smooth, lump free puree. Serve at room temperature or chilled.

SOLE, SWEET POTATO, AND BROCCOLI PUREE

Steps:

• 1. Spread out the sweet potato and broccoli in a steamer (or use a metal colander set over a pan of simmering water). Cover and steam until really tender, 6-8 minutes. 2. Meanwhile, put the fish into a small saucepan, cover with the milk, and cook until it flakes easily, about 2 minutes. Remove from the heat and stir in the cheese until melted. Put the vegetables and fish mixture in a blender or baby foodmill and purée. Add a little more milk, if necessary. 3. Cool as quickly as possible (put the purée in a glass bowl set in a second bowl of ice and stir for 4-5 minutes), then cover and refrigerate. Or, freeze in individual portions; when needed, thaw overnight in the refrigerator. 4. To serve, heat the purée in a microwave or small saucepan until piping hot, stirring occasionally and adding a little more milk if necessary. Cool to warm and check the temperature before serving.