P K Patel MD
Winter Squash and Carrot Purée
1 butternut squash (2 ¾ pounds, halved lengthwise and seeded)
4 carrots, thinly sliced
1 clove of garlic, thinly sliced
¼ teaspoon of thyme
1 tablespoon of unsalted butter, cut into small pieces
2 cups of water
Salt and pepper to taste
Preheat the oven to 350° F. Set the squash, cut side down, on a lightly oiled baking sheet. Bake it for 45 minutes or until soft. Combine the carrots, garlic, thyme, and water in a saucepan. Cover and bring to a boil, then simmer over low heat for 20 minutes or until the carrots are tender. Transfer the contents from the pan to a food processor; purée. Scoop the squash out of its skin and purée it with the carrots. Season with salt and pepper to taste. Spread the purée on a buttered, shallow baking dish; dot with the butter. Bake for 20 minutes or until hot
Lima Bean Purée
8 ounces of large, dry lima beans
3 cups of water or vegetable broth
½ teaspoon of salt
1 teaspoon (or more) of olive oil
Sort the beans, discarding any stones or damaged beans. Wash the beans in a sieve under cold water and drain. Place them in a saucepan or pot. Add the water and salt. Bring the mixture to a boil. Cover, reduce the heat to low, and boil gently for 45 minutes, until the beans are very tender. Transfer the mixture (there should be about 3 cups, including the liquid) to a food processor. Add the oil and process for 20 to 30 seconds until very smooth.
Variation: use your favorite beans or chickpeas in place of the lima beans.
Butternut Squash Purée
1 large butternut squash
1 tablespoon of maple syrup
1 teaspoon of butter or margarine
Peel the squash and cut it into small pieces. Boil until tender. Mash the squash with a fork and mix it with the maple syrup and butter or margarine.
Purée of Broccoli With Garlic
1 bunch of broccoli (1 ¾ pounds)
1 cup of water
1 medium potato, peeled and cut into 1-inch pieces
2 cloves of garlic, peeled
1 teaspoon of salt
1 teaspoon of unsalted butter
1 teaspoon of olive oil
Separate the broccoli into stalks. Peel the stems with a vegetable peeler, removing the outer layer. Cut the stalks (including the florets) into 2-inch pieces. Place the broccoli in a large saucepan with the water, potatoes, garlic, and salt. Bring to a boil, cover, and reduce the heat to low. Boil gently for 15 minutes, or until the vegetables are tender. About ½ cup of liquid should remain. Place the contents of the saucepan in the food processor and add butter and oil. Process the mixture for 45 seconds, until it is very smooth. Serve immediately.