Tomato Broccoli Puree
|Dehydrated broccoli spears||3⁄4 Ounce|
|Dehydrated mushroom slices||1⁄2 Ounce|
|Dehydrated red onion slices||1⁄2 Ounce|
|Rendered chicken fat/Butter / both||3 Tablespoon|
|Stock/Broth||6 Cup (96 tbs)|
|Baking potato||1 Large, unpeeled and diced|
|Crumbled dried herbs||1 Tablespoon|
|Dehydrated tomato slices||3⁄4 Ounce, reconstituted|
|Black pepper||To Taste|
|Half and half||2 Cup (32 tbs)|
|Minced chives||1 Tablespoon (Fresh)|
Combine broccoli, mushrooms and onion and reconstitute.
Drain, reserving liquid, and chop.
Cook, covered, in chicken fat 10 minutes, stirring often.
Add reserved liquid, stock, potato and herbs.
Cover, bring to boil, lower heat and cook at gentle boil 15 minutes or until vegetables are soft.
Add reconstituted tomatoes and liquid last 5 minutes.
Season with salt and pepper, heat with cream if using and serve with a sprinkling of chives.