Watercress and Roasted Shallot Puree

In the same way that I like to experiment with different flavour combinations when I'm making sorbets, vegetable purees offer the perfect opportunity to try out new ideas. Purees are dead easy to make, and, in my opinion, are a sophisticated alternative to the usual side vegetable dishes.

Here's a good 'un: it's my recipe for watercress and roasted shallot puree. I generally prefer shallots to onions, as they have a sweeter and more subtle taste.

Take a handful of shallots, remove the skins, and roast them in a hot oven for about an hour. Chuck them into your Magimix and puree them with unsalted butter, salt and pepper, and a teaspoon of sherry vinegar, or lemon juice.

In a steamer, cook a large handful of watercress for a few minutes, until they are slightly wilted, and a deep green colour. Add them to the mixer, and puree until smooth.

Another puree I've come up with is made from an interesting artichoke and leek combination. It's a similar process. I steam chopped leeks until soft, and then puree them with artichoke hearts, lemon juice, and salt and pepper. I finish off the puree of by cooking it gently in a small pan, and then mixing in a dollop of creme fraiche.

Remember, it's a good idea to keep the leeks as green as possible. If you overcook them, they turn yellow, and you loose the crunchy, fresh flavours- so watch them like a hawk when you steam them. It might be a good plan to plunge them under ice-cold water once they've cooked. This will set the colour.