Originally Posted by LeanneMorgan
I tried mixing different types of vegetables to see if it would thicken up, but it doesn't! It stays watery and honestly it looks and tastes awful
. I'm diabetic so there's no way I can add potatoes to my puree. Please help!
There is absolutely no need for any sort of thickener when puree-ing vegetables.
Make sure the vegetables are dry before puree-ing. If you've boiled or steamed them drain them well and then return to the pan and shake for a few seconds over the burner or hotplate to remove any excess water.
Don't be too enthusiastic with the puree-ing or it will not only look like wallpaper paste - it'll taste like it!
Salt and pepper and other seasonings such as chilli, celery salt, herbs, etc., will enhance the taste of your puree. And, of course,(real) butter! Yes, I know, I know, but you aren't going to use a whole stick of it at once! A small knob of butter will make a huge difference to the flavour and texture of your puree and, if you use it as part of your daily fats allowance, it won't do you a huge amount of harm.
Even if your diet is restricted for medical reasons there is no reason why what you eat should not be as delicious as the diet of anyone else.
Hope this helps.