VEGETABLE PUREES

Make these purees ahead and freeze it into cubes. Add these purees into icecreams and cakes to naturally color them.
BEETEOOT PUREE

INGREDIENTS

1. 1/2 cup grated beetroot 
2. 1/2 cup water

METHOD

• Bring the grated beetroot and water to a slight boil in a saucepan. Let cool and then blend it in the mixer . 

• Refrigerate if using within 1 day or pour into flexible  ice molds and freeze. After the cubes are completely frozen , take it off the ice tray and store in a box.
  
  
  
  

SPINACH PUREE

INGREDIENTS

1. 1 cup chopped spinach(I have used power greens which consists of a combination of kale , spinach and chard)
2. 1/4 water

METHOD

To make the spinach puree:

• Bring 1 cup loosely packed ,chopped spinach and 1/4 cup water to a boil. Turn off and keep aside to cool.

  

  
  

  

  
  

  

• When cool , put it in a blender and puree it. This yields 1/4 cup puree. This can be made a day ahead and kept in the refrigerator.
  
  
  
  
  
  
  

• Refrigerate if using within 1 day or pour into flexible  ice molds and freeze. After the cubes are completely frozen , take it off the ice tray and store in a box.