The word "mashed potatoes" comes from the French "purée" - this is the French word for an unfortunate and miserable person who is not able to change his life for the better. In general, a mess. With the same universal word, we call the slurry from food. If the ability to cook mashed potatoes from people is taught mainly at the Lubyanka, then every mere mortal knows how to cook mashed food from food. But for the majority, this skill does not go beyond the scope of mashed potatoes, although in fact, almost everything can be mashed into mashed potatoes.
How to make puree soup
Many people should have the knowledge of how to cook puree soup: parents of young children, elderly citizens whose teeth have already retired, as well as just those who are too lazy to chew. Puree soups are made from vegetables, cereals, legumes, poultry, liver, mushrooms and other products. Vegetables for such soups are first finely chopped, and then boiled and rubbed. Meat, fish or mushroom ingredients are first fried and then passed through a meat grinder. For viscosity, flour is added to soups, to increase nutritional value — butter or egg-milk mixture (lezon). Pies can be served with puree soups, stuffed pancakes or croutons. The croutons are prepared like this: wheat bread peel off, cut into cubes and dried to a crispy state in the oven or fried in oil. The recipes below will tell inquisitive cooks how to make puree soup.
- Soup with potatoes and vegetables. Ingredients: 7 potatoes, carrots, 1 parsley root, 2 onions, Wheat flour 3 tablespoons, butter 40 g, milk 1.5 cups, egg 1 pc., broth or water 1.5 liters. Peel potatoes, cut into slices, cook until half cooked. Saute onion, parsley root and carrots (lightly fry), add to soup and cook until tender. Then wipe the vegetables and roots, combine with white sauce (flour and egg are mixed, poured with milk, melted butter is added, the mixture is heated), dilute with broth and bring to a boil. Soup served with croutons;
- Cheese cream soup. Ingredients: Potatoes, vegetables and broth in the same proportions, a glass of rice, fresh dill and three processed cheese instead of white sauce. Boil vegetables with rice. processed cheese grate (so that the cheese is not smeared, it should be kept in the freezer) and put into the soup. When the cheese dissolves in the soup, it can be served with fresh dill;
- Soup puree from fresh mushrooms. Ingredients: Carrot, parsley root, onion 1 pc. 300 g fresh mushrooms (champignons or porcini), ingredients for white sauce and broth in the same proportions. The legs are separated from the mushrooms, passed through a meat grinder and stewed for half an hour in a small amount of water (allowed). The vegetables are sautéed and stewed, after which they are rubbed together with mushrooms. Add to the mixture white sauce and broth. In parallel with this, mushroom caps are cut into slices and fried. The soup is brought to a boil. Dressed with fried mushrooms before serving;
- Poultry soup. Prepared as mushroom puree soup. Only part of the bird is served in the form of boiled fillet, and part is passed through a meat grinder;
- Fish soup. The fish fillet is stewed with butter and celery, then scrolled through a meat grinder. Paired with white sauce fish broth. You can serve quenelles (fish meatballs) with this soup. Prepare the dumplings like this: fish and bread are passed through a meat grinder, egg white and a little milk are added. Balls are rolled from minced meat and boiled.
As we can see, the recipe for puree soup is simple: the components are boiled / fried, ground into porridge, poured with broth and that's it! There are many options for making soups. The recipe is limited only by the degree of sophistication of the chef and taste preferences. A little training and you yourself can teach anyone how to cook puree soup.
How to make mashed potatoes
In Russia, potatoes are considered the second bread. Potatoes are not only tasty, but also healthy. It is rich in starch, protein and vitamins. Cooking potatoes is easy. In second place in terms of ease of preparation after boiled potatoes is mashed potatoes - I took it and crushed it, which is easier. However, you need to press correctly. Mashed potatoes It is used as a side dish, as an independent dish or as a filling for pies. To prepare delicious mashed potatoes, you need to boil the potatoes themselves, drain the water, pour hot milk and mash thoroughly. Then you need to add melted butter and beat the puree well. Further mashed potatoes are used at their own discretion.
- Garnish. Fried onions, fresh herbs are added to mashed potatoes and served;
- Puree with pork rinds. Add bacon or bacon fried in a pan and fried onions to the puree. Served with fresh, salted or pickled vegetables;
- Potato cutlets. Butter and egg yolks are added to mashed potatoes, cutlets are molded from the mass and fried on vegetable oil;
- Pie filling. Add to puree fried mushrooms, fried onions and stuffed with a mixture of pies.
Potatoes are a versatile product that goes with everything in the world, so it will be difficult to spoil the dish.
How to make pea puree
Pea dishes have not only a musical background, but also a high energy value. Peas are rich in protein, which increases their fat content. Pea puree can be either an integral part of the puree soup or a separate dish. For mashed peas, it is better to use dried peas rather than green sweet peas. First, the peas should be soaked, preferably overnight, but you can also for a couple of hours. Then the peas need to be boiled. Well-cooked peas are ground and they think what to do with pea puree next.
- Pea mash. getting ready pea mash, which is seasoned with melted butter. Onions and tomatoes are sautéed separately. Sauteing is combined with mashed potatoes and sprinkled with fresh cilantro;
- Pea puree with smoked ribs. Smoked pork ribs boiled and seasoned with browned onions, carrots. Next, pea puree is added, stewed until tender and served on the table;
- Pea puree with fish. The fish is cut into pieces, rolled in flour and fried. Then fried onions and pea puree are added. Stew until ready.
In addition, pea puree can be served as a side dish for various dishes. Peas are a heavy protein food, so you should not abuse it, otherwise the heaviness in the stomach and festive cannonade are provided.
vegetable puree
Vegetable puree is prepared according to the usual algorithm - boil and chop. The areas of application of vegetable puree are full: from drinks and sauces to individual dishes, salads and side dishes. Vegetables are vitamins and minerals, and the consistency of mashed potatoes will speed up absorption. useful substances in organism. Below are a few directions for the use of vegetable puree.
- Vegetable puree. Take the vegetables you like. For example: potatoes, onions, tomatoes, beans and eggplants. Vegetables are boiled and ground into a homogeneous mass. To this mass is added vegetable oil, spices to taste and stew until tender. Serve vegetable puree can be used as a side dish for meat and fish dishes;
- Adjika. 3 parts hops-suneli, 2 parts capsicum red pepper, 1 part bell pepper, 1 part garlic, 1 part tomatoes, 1 part coriander (ground cilantro seeds), 1 part dill. Skip vegetables through a meat grinder. Add spices to them. You can also add finely crushed nuts. The resulting mixture must be salted and poured vinegar with a strength of 3-4% to get a thick vegetable puree. Further, the puree is packaged in jars and stored in a dark place;
- Overseas caviar. Ingredients: zucchini 3 kg, onions 1 kg, tomatoes 1 kg, salt 1 tablespoon, vegetable oil 1 cup. Seeds are removed from zucchini, they are peeled, cut into small cubes and fried. Onions are also chopped and fried. Then the vegetables are mixed, tomatoes are added and the resulting mixture is crushed to a puree consistency in a blender. Then salt, oil are added to overseas caviar and stewed for 2 hours. Ready!
- Vegetable cocktail. One is taken fresh cucumber, one carrot, a clove of garlic and fresh herbs. All vegetables are chopped in a blender. The resulting vegetable puree is salted, peppered, poured tomato juice and is used for the health of the whole organism as a wonderful vitamin cocktail.
Bon Appetit!
Winter passed quickly and imperceptibly, which means it's time to prepare for the summer and change your menu. I offer the recipe fast food for those who fast and not only. If you love mashed potatoes then you will love this recipe. Peas are rich in protein and very useful, which means that during fasting it will completely replace the meat component in your menu.
So, to prepare mashed potatoes and peas, we need peas, potatoes, vegetable oil, onions, salt and spices to taste.
Soak the peas overnight.
Wash and boil the peas in the morning. To 1 part of water, add 2 parts of peas and a little salt. I added a little more water and drained the broth, I will use it later to make puree.
Boil potatoes.
Grind peas with a blender, adding pea broth if necessary.
Add pea puree to boiled potatoes and mash with a potato masher.
Fry the onion in vegetable oil with the addition of black pepper and nutmeg.
Add to puree and stir.
Serve mashed potatoes and peas as a side dish or on its own.
To learn how to make mashed potatoes, other vegetables, and even meat, you can use the recommendations described below. In crushed form, products are better and faster absorbed without overloading the stomach. After pureeing, the texture of the dish and its taste characteristics as a whole change.
How to make puree?
Having mastered the technology outlined below, you can provide the family with an ideal side dish, a light independent dish or dessert. In addition, you will be ready at any time to cook baby puree for baby food. Each puree recipe is unique in its own way, but it also has general rules that accompany each technology.
- Potatoes, other vegetables, fruits, beans, or meats require prior heat treatment before puree.
- The base is supplemented with seasonings, spices or herbs during or after cooking, adding components before grinding the mass.
How to prepare mashed potatoes?
The dream of any novice housewife is to learn how to cook mashed potatoes without lumps. This recipe will help you get the job done. at its best and provide a homemade meal with a delicious addition to meat or fish. The key to success is the use of the right variety of potatoes, which are perfectly boiled soft and have a loose structure.
Ingredients:
- potatoes - 1 kg;
- butter - 20 g;
- hot milk - 100 ml;
- salt - to taste.
Cooking
- Peeled potatoes are poured with water, salted and boiled for 20 minutes.
- Drain the broth into a separate container, knead the slices with a crush or a special nozzle of a blender or combine, adding oil.
- Add hot milk and, if necessary, a decoction, rub the puree well and whisk a little, achieving the desired density.
Mashed Potatoes - Recipe with Milk and Egg
Next, you will learn how to make mashed potatoes with milk and egg. In this performance, the dish turns out to be lush, airy and surprisingly tender. You can add both yolks and whole eggs to boiled potatoes, immediately kneading the mass with a crush. Milk should be exclusively heated to a boil.
Ingredients:
- potatoes - 1 kg;
- butter - 50 g;
- hot milk - 200 ml;
- raw eggs - 2 pcs.;
- salt - to taste.
Cooking
- Peeled and cut potatoes are boiled in salted water, the broth is drained.
- Immediately add butter and eggs to the pan, grind the components with a crush until the lumps disappear.
- Pour in hot milk, beat a little mashed potatoes with egg and milk until smooth and serve.
Mashed potatoes with cheese
The next recipe is how to cook delicious puree with cheese. The resulting hearty and nutritious side dish is ideal for light vegetable compositions, cabbage rolls. If desired, heavy cream can be replaced with a portion of milk, adding butter to taste. Cheese should be chosen easily melting in a hot environment.
Ingredients:
- potatoes - 1 kg;
- fat cream - 150 g;
- cream cheese - 150 g;
- laurel and allspice peas - 2 pcs.;
- salt - to taste.
Cooking
- Peeled and cut potatoes are boiled until soft in salted water, adding laurel and pepper to the pan.
- The broth is drained, cream heated to a boil is poured into a bowl, grated cheese is added.
- Thoroughly knead delicious mashed potatoes with a pusher, beat a little and serve immediately.
Milk-free mashed potatoes
If necessary, delicious mashed potatoes can be prepared without milk. By adding a double or triple portion of butter, even on water, you can get a side dish that is not inferior in taste to the classic one. Equally important is the use of the “correct” crumbly potato variety, which is well boiled and has a sandy final texture.
Ingredients:
- potatoes - 1 kg;
- butter - 100 g;
- laurel and allspice peas (optional) - 2 pcs.;
- salt - to taste.
Cooking
- Boil potato slices in salted water, optionally adding laurel and pepper to the pan.
- The broth is poured into a separate container, oil is added to the potatoes and the slices are rubbed until smooth with a crush.
- Pour the broth, achieving the desired texture of the mass.
- Lightly beat the mashed potatoes with water and serve.
How to make pea puree?
The following tips will help you figure it out. Dry cereals are pre-soaked in a container with cold water for a few hours. It is better to leave the product to swell overnight, and in the morning start cooking. It should be salted when ready or before pureeing.
Ingredients:
- dry peas - 250 g;
- vegetable oil - 3 tbsp. spoons;
- salt - 0.5 tsp.
Cooking
- Washed peas are poured with plenty of water and left to swell.
- Rinse the cereal again, pour water in a saucepan so that it covers the contents by 2.5 cm, put on fire to boil.
- When boiling, remove all the resulting foam with a spoon, then cover the container with a lid and cook the contents over low heat for 1.5 hours, stirring occasionally and adding water.
- Drain the liquid and puree the boiled cereal with a blender.
- Salt mashed peas, flavor with oil and punch again.
How to prepare vegetable puree?
The following recipe will interest caring mothers who are trying to feed their little child only healthy and natural food. Properly cooked with your own hands will only benefit the baby's body, replenishing it with vitamins, fiber and irreplaceable valuable elements.
Ingredients:
- potatoes - 1 pc.;
- carrots - 1/4 pc.;
- zucchini, cabbage or other vegetables - to taste;
- vegetable oil, salt.
Cooking
- Peeled, chopped potatoes are soaked in cold water for 12 hours, and carrots for 2 hours.
- Put the carrots to boil in water, after 5 minutes add the potatoes, after another 5 minutes the rest of the vegetables.
- Boil the ingredients until soft and puree with a blender until a creamy homogeneous texture.
- A little refined vegetable oil is added to the finished puree and, if the baby's age allows, salt.
How to make fruit puree?
Next, you will learn how to cook. By putting the recipe into practice, you can get another healthy baby food or a valuable vitamin treat for older children. It is important to choose natural fruits, ideally homemade, free of chemicals, nitrates and other harmful substances.
Ingredients:
- apples, pears or other fruits - 200 g;
- sugar or honey (if possible and desired) - to taste.
Cooking
- Apples, pears or other fruits are rinsed thoroughly with water, peeled, steamed, boiled in water or baked until soft in the oven.
- The pulp is pureed with a blender, diluted to the desired density with decoction, natural boiled juice or milk, heated to a boil, cooled.
- If possible, fruit puree is sweetened by adding sugar or honey.
Meat puree
The following recipe will help you prepare or decorate the base for soufflés, casseroles and other dishes. getting ready meat puree in a blender, in the bowl of which meat slices boiled to softness are placed and beat until a creamy, as homogeneous texture as possible. The meat base can be combined with a vegetable base by adding boiled carrots, zucchini, pumpkin, broccoli or cauliflower inflorescences.
As well as salt to taste and mint or other herbs for decoration.
Peas can be used fresh.
Technique: blender, stove
Peel potatoes. Coarsely chop, small potatoes can be left whole. Rinse well in running water from starch.
Finely chop the onion and garlic.
Lightly fry in vegetable oil in a pan.
Load boiled potatoes and boiled peas, fried onions and garlic, butter, salt and pepper into a blender. Beat until smooth.
To make the puree more tender, add cream or sour cream and beat lightly again.
Before serving, warm the puree and garnish with herbs.
Step by step photo instruction
Preparation of ingredients
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Peel potatoes. Coarsely chop, small potatoes can be left whole. Rinse well in running water from starch. |
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Dip the potatoes in cold salted water (so they will turn out more crumbly). The water level should be just above the potatoes. Bring the water to a boil, remove the resulting foam and cook over low heat until tender. |
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Pour frozen peas into boiling water (0.5l), add salt, sugar, bring to a boil and cook over medium heat for 3-7 minutes. |
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Finely chop the onion and garlic. |
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Lightly fry in vegetable oil in a pan. |
cooking
Classic mashed potatoes are a traditional side dish for festive feasts, as they are perfect with any meat or fish dishes. But it happens that you want to change traditions and make mashed potatoes, but a little different than usual. In this case, the ideal solution would be the preparation of mashed potatoes and peas. The peas present in it will not only add even more satiety to the dish, but also make the taste familiar from childhood more piquant and unexpected. The secret of this original side dish will not be able to unravel by any of the guests ....
Ingredients
- dried split peas - 1 cup__NEWL__
- medium-sized potatoes - 3-4 pieces __NEWL__
- sour cream - 2-3 tablespoons__NEWL__
- butter - 75 grams __NEWL__
- salt to taste__NEWL__
Notes:
- it is advisable to soak the peas overnight in cold water, then it will boil faster and be more tender in the finished dish
- it is not necessary to use shelled peas, a whole one will do, but it will need to be cooked a little longer.
Description of the cooking process:
Pour the soaked peas with clean water, bring to a boil over high heat and cook over medium heat until soft. Peel the potatoes, cut into large cubes and add to the boiled peas about 20 minutes before the end of cooking. As soon as the water boils again, add the required amount of salt.
Drain the liquid from the prepared vegetables and, adding butter, carefully mash into a puree. Pour the required amount of sour cream and with a submersible blender beat everything into a lush and homogeneous mass.
