Tomato Broccoli Puree Recipe
Ingredients
| 3/4 ounce dehydrated broccoli spears | ||
| 1/2 ounce dehydrated mushroom slices | ||
| 1/2 ounce dehydrated red onion slices | ||
| 3 tablespoons rendered chicken fat and/or butter | ||
| 4 to 6 cups stock or broth | ||
| Baking Potato | 1 Large, unpeeled | |
| Crumbled dried herbs | ||
| 1/2 to 3/4 ounce dehydrated tomato slices, reconstituted | ||
| Black pepper salt | 1 To taste | |
| Half and Half | 2 Cup (16 tbs) | |
| Minced fresh chives | ||
Directions
Combine broccoli, mushrooms and onion and reconstitute.
Drain, reserving liquid, and chop.
Cook, covered, in chicken fat 10 minutes, stirring often.
Add reserved liquid, stock, potato and herbs.
Cover, bring to boil, lower heat and cook at gentle boil 15 minutes or until vegetables are soft.
Add reconstituted tomatoes and liquid last 5 minutes.
Season with salt and pepper, heat with cream if using and serve with a sprinkling of chives.
Drain, reserving liquid, and chop.
Cook, covered, in chicken fat 10 minutes, stirring often.
Add reserved liquid, stock, potato and herbs.
Cover, bring to boil, lower heat and cook at gentle boil 15 minutes or until vegetables are soft.
Add reconstituted tomatoes and liquid last 5 minutes.
Season with salt and pepper, heat with cream if using and serve with a sprinkling of chives.
Chef
