|
Vegetable Puree |
|
Yield 10 quarts or 10 liters |
|
Ingredients |
U.S. |
Metric |
|
Vegetable
Stock |
2 gallons |
8 liters |
| Potatoes |
6 pounds |
3
kilograms |
|
White
mirepoix of onions and leeks |
2 1/2
pounds |
1.2
kilograms |
| Ham and
bacon rinds |
2 pounds |
1
kilogram |
| Fat |
4 ounces |
120 grams |
| Salt |
1
teaspoon |
6 grams |
| Cream
(optional) |
1 pint |
5
deciliters |
| White
Wine (optional) |
|
|
| |
|
Procedure |
|
1. Sauté white mirepoix in fat till translucent, do not
brown |
|
2. Add the ham, bacon rind and potatoes and continue to
sauté |
|
3. Add stock, seasoning and a small amount of white
wine |
|
4 Bring to a boil quickly, while stirring |
|
5. Cook slowly for 2 hours and strain |
|
6. Put through a sieve of food mill to puree |
|
7. Bind with cream |
|
8. Adjust seasoning |
