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Zucchini Puree
Instructions
I gather the listed ingredients for making the zucchini puree. Cream of any fat content works – the higher the percentage, the heartier the puree will be. The potato can be left out, but it gives the finished dish a denser structure, while the carrot adds sweetness and a lovely colour. No water is needed here at all – the zucchini releases its own juice, and that is quite enough moisture.
First I prepare all the vegetables. I dice the onion and slice the garlic into thin pieces.
I cut the carrot into medium strips.
Of all the ingredients, the potato takes the longest to cook, so I cut it into small cubes.
I chop the zucchini a little coarser, leaving the tender skin on. A small part of the zucchini I cut into rounds – they will come in handy for garnishing the puree.
I set the pot over medium heat. I pour in the olive oil and add a piece of butter.
I let the onion and garlic sweat in the oil for a minute and a half.
I add the carrot to them and sauté for another 2 minutes.
Now I add the potato.
Straight away, the zucchini. It seems as if there is no room left in the pot, but the zucchini shrinks considerably during cooking.
I salt and pepper the vegetables.
Right after that I pour in the cream.
I cover the mixture with a lid and, once it comes to a boil, simmer it over low heat for 15–20 minutes. During this time you can fry the zucchini rounds that were set aside for decoration.
The cooked vegetables have softened a great deal and give way easily under pressure.
I puree the mixture with a blender until it is smooth and literally silky. While doing this, I watch carefully that the blades do not rise above the level of the vegetables – flying hot splashes will not only mess up the kitchen but can also cause burns. I check the finished puree for salt, add more if needed, and put it back on the stove. I bring the mixture to a boil while stirring continuously, then turn off the heat.
After the zucchini puree has rested under the lid for a couple of minutes once the stove is off, you can spoon it onto plates. A few grilled vegetable rounds decorate the dish. I serve it with croutons or fresh bread, either on its own or together with meat, sausages or mushrooms.Give it a try, enjoy your meal!
Tips
- 1
TWO KINDS OF FAT – the flavour "secret". Olive oil does not burn, while butter gives aroma. 30 ml plus 15 g is a balance of goodness and taste.
- 2
NO WATER – the "secret" of concentration. The zucchini releases its juice, and that is enough. Water would dilute the flavour and the puree would turn out thin and bland.
- 3
POTATO FIRST – the "secret" of even cooking. It takes the longest to cook. If you add it at the same time as the zucchini, the potato will stay firm.
- 4
BOILING AFTER THE BLENDER – the "secret" of texture. The puree cools down after blending. Returning it to the stove and bringing it back to a boil makes it hot and uniform. The same principle works in other kinds of vegetable purees and cream soups.
FAQ
Which zucchini should I choose? +
Ideally, young milk zucchini up to 20 cm long with thin skin (600 g gives tender flesh and small seeds). Alternatives: young green courgettes (600 g), yellow courgettes (600 g, for a brighter puree colour), spaghetti squash (600 g, for an interesting fibrous texture), round courgettes (600 g, the "Italian" option), or a 50/50 mix of young zucchini and courgette (300 g each). Fresh from the garden or allotment is the best choice. Do not use overripe ones with thick skin and large seeds (they taste bitter) or zucchini with dark spots. For the classic result, you must use milk zucchini with thin skin.
What can replace 10% cream? +
Alternatives: whole milk (60 ml, the puree will be less tender), sour cream 10–15% (60 g, thicker), coconut cream (60 ml, the vegan option), natural Greek yoghurt (60 g, tangier), a 50/50 mix of 33% cream and water (30 ml each), or plant-based cream (60 ml, the lean option). Do not use sweetened soy milk (it changes the taste) or sweet coffee creamer. For the classic children's puree, you must use milk or 10% cream.
How long does the puree keep? +
In the refrigerator, covered in the pot, 2–3 days. Any longer and the puree separates and loses its tenderness. Before serving, reheat it over low heat with a couple of spoonfuls of water or cream, stirring constantly. In the freezer, in portions, up to 1 month; thaw it in the refrigerator for 6–8 hours. Fresh puree is at its best 5–10 minutes after cooking, once it has settled under the lid. On the second day the flavour holds, but the texture is worse. Do not leave it at room temperature for longer than 4 hours, as it spoils quickly.
What do you serve zucchini puree with? +
A family classic: with croutons of dark bread or toasted white bread. With the fried zucchini rounds for decoration. With fried sausages or frankfurters. With boiled chicken breast. With baked fish (pink salmon, cod). With steamed white fish (hake, pollock). With boiled meatballs. With fried button mushrooms. With slices of crisp bacon. With a spoonful of yoghurt or sour cream on top (as a garnish). With grated parmesan on top. With fragrant croutons. For a "children's lunch" – with a chicken cutlet. A versatile side dish and cream soup.
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