How to Make Vegetable Purées

Vegetable Purées are cooked vegetables (usually boiled or steamed but sometimes roasted) that are mashed, blended, or processed until thickened. Starchy root vegetables like potatoes, sweet potatoes, turnips, parsnips, and carrots are generally the best puree, but broccoli, cauliflower, and roasted red peppers are great too, especially when mixed with a thicker root vegetable.
Thick purée makes a great side dish. When diluted with water, broth, or sauce, they make a delicious topping for meat, potatoes, pasta, or rice.
To make the purée, put any soft-cooked vegetables or mixture of vegetables in a blender or food processor with a little water or broth, then puree them. Serve warm (you can reheat the purée in a saucepan over low heat if it has cooled too much). Or use an immersion blender and puree the vegetables directly in the pan where they were steamed or boiled.

Season with salt, black pepper, and your favorite herbs or spices, or in the case of sweet potatoes or winter squash, a little honey, maple syrup, or cinnamon. Hmmm, comfort food!