Vegetable purees

HEADNOTE

This classic technique adds Favor, color and texture to a multitude of menu options.

For chefs looking for innovative and imaginative ways to sauce meat, fish and poultry, simple vegetable purees may be

the answer. Minus the heavy cream and butter of sauces past, sauces made with vegetables are light, healthy and low in fat. They're also naturally loaded with vitamins and minerals. And, with the addition of flavorful herbs and spices like cilantro, basil, cumin, roasted garlic, fennel, lemon or orange zest, they make a palate-pleasing, colorful complement to many meals.

The technique of pureeing runs deep in culinary history and probably dates back to early Roman times. In fact, the first sauces were nothing more than simple purees-- cooked fruits or vegetables that were finely ground or chopped and then passed through a sieve.

Vegetable purees let the vegetable's natural flavor shine through and should be enhanced with only a few straightforward herbs, spices or other aromatics such as salt and pepper, ginger, cilantro or leeks. Stay away from heavy creams or butter that add fat and calories and tend to overshadow the bright, light flavor characteristics of most purees.