Veggie Puree

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Veggie Puree to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Veggie Puree, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 (10.5 ounce) cans vegetable
• broth
• 1 potato, peeled and cubed
• 1 carrot, peeled and sliced
• 1/2 cup frozen green peas,
• thawed
• 1/2 cup frozen corn kernels,
• thawed
• 1 turnip, peeled and cubed
• 1/4 cup shredded cabbage
• 1 (6 ounce) can sliced
• mushrooms, drained
• 1/2 teaspoon salt
• 1 1/2 teaspoons brown sugar

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large saucepan over medium-high heat, bring vegetable broth to a boil

Step 2: Technique & Execution

To the boiling broth add potatoes, carrots, peas, corn, turnip, cabbage, mushrooms and salt

Step 3: Technique & Execution

Boil for 40 minutes, or until vegetables are very well cooked

Step 4: Technique & Execution

Puree vegetables in a food processor or blender

Step 5: Technique & Execution

Sprinkle the puree with brown sugar and stir gently

Step 6: Technique & Execution

Store tightly covered in refrigerator.