To prepare this puree of root vegetables, we rely on a food mill, a manual tool that is a favorite among French cooks. Known in France as a moulin a legumes, it treats food more gently than a food processor. The mill purees and strains ingredients at the same time, producing a perfectly smooth, even texture. When you turn the crank, a rotating blade pushes the food through a perforated disk into a bowl, leaving unwanted fibers and particles behind. Serve the puree alongside our Chicken with 40 Garlic Cloves (see related recipe at left).
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