Simple pureed vegetables techniques you can use with all vegetables 

this week we are going back to basics and learn how to make pureed vegetables. discover the techniques that must be used based on specific vegetable type to get a great puree every time.
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🧅🥕INGREDIENTS🥕🧅
Potato Puree:
500 grams potatoes
75ml milk
75 ml pure cream (heavy cream)
20 grams butter
salt and pepper (to taste)
Turnip puree:
500 grams turnips
125 gram potato puree
20 grams butter
salt and pepper (to taste)
Carrot puree
500 grams carrots
20 grams butter
20 grams shallots (finely sliced)
200ml chicken or vegetable stock
a pinch of salt ( if the stock is unsalted)
50 ml or more pure cream (heavy cream)
Other vegetable purees ideas:
cauliflower
celeriac or celeriac and potatoes
pumpkin and potatoes
lentils
garden peas
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