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Want to master the 4 essential vegetable purées every chef should know? This tutorial covers how to make carrot purée, celeriac purée, courgette purée, and cauliflower purée — the foundational elements of fine dining plating.
Whether you're a professional chef or a home cook looking to elevate your presentation, these purées will transform your dishes. Learn texture, technique, and flavour pairing — all in one video.
Carrot Purée – Sweet, vibrant, perfect for pairing with game and poultry
Courgette Purée – Light, fresh, ideal with fish or summer vegetables
Cauliflower Purée – Silky, rich, the go-to base for modern plating
Celeriac Purée – Earthy, deep, perfect with beef or root vegetables

CHAPTERS
00:00 - All About Purees
00:12 - Celeriac Puree
06:44 - Carrot Puree
11:49 - Courgette Puree
16:42 - Cauliflower Puree

RECIPES
CELERIAC PUREE
Ingredients:
1.8kg celeriac, julienned sliced
1.6L whole milk
400g butter
400ml double cream
60g thyme
30g toasted coriander seeds
8g black peppercorns
Salt to taste

Instructions:
Trim rough outer skin of celeriac, julienne using Robot Coupe.
Brown the butter in a large pan over high heat. Add celeriac, cook on medium heat for at least 2 hours, stirring often, until soft and moisture has evaporated.
Toast coriander and peppercorns, then crush. Heat milk and cream to 80°C, add thyme, spices, and optional smoked water. Infuse for 1 hour, strain and set aside.
Check celeriac with sous chef. Add half the infused milk, reheat gently.
Blend in Thermomix on speed 8 for 3–5 mins. Gradually add remaining milk to achieve silky, pipeable texture.
Season to taste.

CARROT PUREE
Ingredients:
Carrots, sliced ¼-inch thick
Water to cover
Butter
Salt
Lemon juice (fresh preferred)

Instructions:
Combine carrots, water, butter, and salt in saucepan. Boil, then reduce to low and cover. Cook for 20 mins until tender.
Transfer carrots to blender with slotted spoon. Add ½ cup cooking liquid and 1 tbsp lemon juice.
Blend until smooth, adding more liquid as needed. Season with salt and adjust lemon juice to taste.

COURGETTE SKIN AND HERB PUREE
Ingredients:
60g extra virgin rapeseed oil
600g courgette skin only
2 x 50g bunches basil
50g chives
10g salt
20g confit garlic

Instructions:
Trim courgettes, keeping only green skin.
Heat oil in pan, add chopped skin, cook on high for 5–10 mins.
Strip thick basil stems, chop rest. Add basil, chives, salt, garlic. Sweat 5 more mins.
Blend in Thermomix on speed 8 for 3 mins. Add up to 50ml water if needed.
Season to taste, check with senior chef. Chill quickly over ice.
To serve: mix 1kg puree with 500g ricotta. Reserve some plain puree for vegan use.

CAULIFLOWER PUREE
Ingredients:
250g butter
10g vegetable oil
4kg cauliflower, thinly sliced
500g cream
50g cabernet sauvignon vinegar
500g grated parmesan
Milk to blend

Instructions:
Heat butter and oil in a large pan over high heat. Add cauliflower, cover with cartouche. Sweat for 20 mins.
Remove cartouche and continue cooking until deeply golden and very soft.
Add cream, parmesan, and vinegar. Simmer, then remove from heat.
Divide between Thermomix jugs and blend on speed 8 for 5 mins. Add milk as needed to achieve silky, spoonable texture (should hold a clam).
Season to taste.