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Results 11 - 20 of 91 for using pureeing
Scoop flesh from whole ripe persimmons using a spoon; discard skin, seeds ... persimmons can be used in baked products much as you would use applesauce.
Cook parsnips covered with water 8-10 minutes. Drain and puree in processor. Stir in butter, cream, saffron and lemon juice. Add salt and ...
Saute carrots for 5 minutes in butter without browning. Add onion and saute 3 minutes more. Add stock, bay leaf, basil, sugar, nutmeg and ...
Cook celery root in boiling water until tender, 15 to 20 minutes; drain. Cook potatoes until soft and drain. Saute shallots in part of ...
Blend raspberries and lemon juice; process until smooth. Strain puree; discard seeds. Cover and chill. Place peach halves, cut side up, on ...
Saute onions in pan with 2 tablespoons butter until transparent. Stir in fennel bulbs and lemon juice. Simmer for 10 minutes. Add potatoes, ...
Separate garlic cloves and remove peels. Half cloves lengthwise; discard green or yellow shoots. Bring water to boil. Add garlic and boil 5 ...
In 3 quart saucepan, boil carrots and turnip with salt until tender. Drain and mash vegetables. Add heavy cream, a little at a time, to get ...
Put hamburger in a large kettle and brown. Break up by stirring. Pour off excess grease. Add diced celery, onion, carrots, green and red ...
Preheat the oven to 350 degrees. Grease the removable inside of a tube cake pan and dust it with flour. Shake out excess flour. Cream the ...
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