Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 cups chopped carrots
- 2 cups chopped potatoes
- 2 cups chopped cabbage
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup heavy cream
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic in vegetable oil until softened.
2. Add the carrots, potatoes, and cabbage to the pot and stir to combine.
3. Pour in the vegetable broth and add the salt, black pepper, cumin, paprika, turmeric, coriander, ginger, cinnamon, and cloves.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using a blender or food processor, purée the vegetable mixture until smooth.
7. Return the purée to the pot and stir in the heavy cream.
8. Heat the purée over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 5g
Sodium: 800mg
Fiber: 5g
Substitutions for ingredients:
- You can use any type of vegetable broth or stock instead of vegetable broth.
- You can use any type of cream instead of heavy cream.
Variations:
- You can add other vegetables such as broccoli, cauliflower, or sweet potatoes.
- You can add cooked chicken or beef for a non-vegetarian version.
- You can add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Use a high-powered blender or food processor to get a smooth purée.
- If the purée is too thick, add more vegetable broth or cream to thin it out.
- Adjust the spices to your liking.
Storage instructions:
- Store the purée in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the purée in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the purée in individual bowls or cups.
- Garnish with a dollop of sour cream or chopped fresh herbs.
Garnishes:
- Sour cream
- Chopped fresh herbs (parsley, cilantro, or chives)
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the purée is too thin, simmer it over low heat until it thickens.
- If the purée is too thick, add more vegetable broth or cream to thin it out.
Food safety advice:
- Make sure to cook the vegetables until they are tender to avoid any foodborne illnesses.
Food history:
- Mongolian cuisine is known for its hearty and warming dishes, often made with meat and dairy products. However, there are also many vegetarian dishes in Mongolian cuisine, such as this vegetable purée.
Flavor profiles:
- This vegetable purée has a warm and comforting flavor, with hints of cumin, paprika, and cinnamon.
Serving suggestions:
- Serve the vegetable purée as a main dish or as a side dish.
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