Puree of Roasted Vegetables

August 10, 2009

Puree of Roasted Vegetables

Inez Whipple, Tucson CSA

This recipe is very loosely based on one printed in Vegetarian Epicure II by Ana Thomas. I’ve added more vegetables and spices plus took out some of the fat. The original recipe took hours to cook down, but this only needs to be warmed once it’s put together.

Roast until they are very squishy:
6 tomatoes (you can use a mixture of red and green)
1 butternut squash
4 small onions

Peel the onions and squash. Put these into a food processor with 1 tablespoon of fresh basil and puree until smooth.

In a saucepan, warm 2 teaspoons olive oil and add:
1/4 teaspoon crushed saffron threads
1/2 teaspoon ground cumin
1/2 teaspoon  crushed red pepper (more or less to taste)
1/2 teaspoon black mustard seeds

Saute until the mustard seeds begin to pop. Then add the puree and 1-2 cups milk (or coconut milk). and stir until everything is mixed. Add salt and pepper to taste. Warm gently (do not boil) and serve over steamed basmati rice.

Serves 4

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