My way of making a vegetable puree is by cubing the vegetable quite small, placing it in a bowl with a little water, a little butter, covering with cling film and cooking it in the microwave. This way of cooking is great because you retain the most nutrients and the texture of the vegetable.
Method
1. Place the cubed sweet potato in a large pyrex bowl. Add in half the butter and all the water. Cover with cling film.
2. Place the covered bowl in a microwave and cook on HIGH (900 watt) for 12 – 13 minutes, until the sweet potato is tender. The advantage of cooking the vegetables in a microwave is that this way they retain their nutrients and their texture.
3. Drain the sweet potato in a sieve, reserving the drained liquid. Place the sweet potato with the remaining butter in a food processor. I’ve used butter, but you could use olive oil instead, if you prefer.
4. Season the sweet potato by crumbling in a Knorr Reduced Salt Vegetable Stock Cube, which enhances the flavour.
5. Blend into a smooth puree, adding a little of the reserved cooking liquid or a little boiling water if needed. You can then pass this through a fine sieve if you want to make it really smooth. For myself, I like a little bit of texture.
6. Transfer the puree from the food processor to a serving dish. To keep it warm, simply wrap the puree in its serving dish in cling film to retain its heat. Serve.
