Mashed

A few years ago, I wrote an article for the newspaper A Cidade Ubatuba about purees and their varieties. Since then, I have acquired more knowledge and some of the understandings about nutrients, including the excessive use of fats that we use on a daily basis, have changed. So, I’m going to rewrite it, in order to improve the service of spreading knowledge that I do with pleasure.

Puree is the type of food that hugs us from the inside, goes well on cold days, on hot days, when we are sad or happy, it is what we can call “comfort food”, it comforts and brings a sense of well-being.
And these months of April and May, there are several vegetables great for this type of preparation, some are:
– Pumpkin
– Zucchini
– Sweet potato
– Beetroot
– Guy
– Carrot
– Chuchu
– Yam
– Cassava
– Mandioquinha

All are delicious and can have combinations that are easy to make. Some possible combinations:
– English potato and grilled steak
– Pumpkin and pan-fried meat
– Sweet potatoes with beets and grilled chicken
– Yam or yam and grilled or roasted fish
– Cassava and roasted pork loin
– Cassava and ground beef in tomato sauce
– Carrots with sweet potatoes and shimeji no shoyo

And how to prepare the purees? Well, there are some ways to make and season. The traditional:
– Pass the kneader or tap the processor and set aside. In a drizzle of olive oil or a little butter (no need to be both) brown a clove of garlic, place the puree and milk until you get a homogeneous mass, add salt and you’re done.

With a lot of cheese and a little cream mixed with the puree, it turns into Aligot, a pure “pull-pull” puree, delicious and that goes with everything.

But there are those who do not consume lactose, so:
– Pass the kneader or tap the processor and set aside. In a drizzle of olive oil, brown a clove of garlic, place the puree and gradually add vegetable broth until you get a homogeneous mass, add salt and you’re done.

If you like sweet and sour mixes, in the pumpkin puree, try putting a little coconut milk in the vegetable broth place.

Left in the fridge? There are many ways to reuse a good puree.

Reusing 1:
– Make a simple pie, from a blender, no matter the filling. Put a layer of dough, one of filling and after puree, finish putting the dough and bake.

Reusing 2:
– In the oven pastry, place a spoonful of puree, spread out before filling.

Reusing 3:
– Mix the puree with cooked rice (1 spoon of puree for 1 spoon of rice), add a little grated carrot or grated broccoli and make small balls. In a teflon frying pan, place a drizzle of olive oil, spread the balls and knead gently with a spoon to make them flat, like hamburgers, let them fry well before turning.

Remember: Be sustainable and have a good appetite.