Fall menu: 5 puree ideas for the week

When the cold days and snowy episodes arrive, we only want one thing: to warm up with delicious and generous dishes. In this game, all variations around cheese are welcome – raclette, Savoyard fondue, tartiflette – but also divine soups or even autumn gratins. Often these dishes highlight the vegetable adored by all: the divine potato. And when we talk about potatoes, we immediately associate them with the crispness of fries, the generosity of a gratin dauphinois, or even the incomparable fondness of a mash. The latter which pleases from a very young age, and which can be accommodated in many ways. Chicken, beef, or vegetable broth, infused or buttermilk, scented oils of all kinds, you can relax and/or flavor your puree using numerous ingredients.

If the potato, queen in its country, has no need to promote itself, it can also be replaced by one or other products which also deserve to be highlighted, such as cabbage, leek , fennel, celeriac, or even carrot. Scenario with the five recipes that follow.

Mashed potatoes with cabbage

The combination of potatoes and cabbage = the gourmet marriage of the season. A vegetarian delight that is easy to prepare in large quantities, to last for several days.

Discover the recipe for Mashed Potatoes with Cabbage

Celeriac, leek and fennel purée

Because it’s not just potatoes in the mash, here’s a recipe that gives pride of place to fall/winter vegetables! A vegan recipe, perfectly seasonal.

Discover the recipe for Celeriac, Leek and Fennel Puree

Sausages and mash with sauce

A real English pub dish, rich and generous with its sausages, its mash, and its brown sauce with a delicate sweet-salty flavor thanks to the mango chutney.

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Irish field

Simply mashed potatoes, seasoned with spring onions and parsley to freshen everything up. A recipe signed by the popess of Irish cuisine, Trish Deseine.

Discover the Irish Champ recipe