Food recipes
Beef, Asparagus, and Pear Purée
Beef, Asparagus, and Pear Purée
Ingredients:
1 large pear, peeled
1 cup trimmed asparagus spears
½ pound ground beef
Directions:
1. Cut the pear into 1-inch chunks.
2. Fill a medium saucepan with about 1 inch of water and bring to a simmer. Place the
pear and asparagus in a steamer basket, set it over the simmering water, cover, and
cook until tender, about 8 minutes. Allow to cool.
3. While the asparagus and pears are steaming, in a medium sauté pan or skillet, cook
the ground beef over medium-low heat, stirring frequently and breaking the beef into
small pieces with a spoon as it browns, for about 15 minutes, until browned evenly
and cooked through.
4. Drain the excess fat from the pan and allow the beef to cool.
5. In a blender or food processor, purée the cooled beef, pears, and asparagus until the
desired consistency is reached. Add water if necessary.
STORAGE: Leftover purée can be refrigerated in an airtight container for up to 3
days or frozen for up to 3 months.
Beef, Zucchini, and Cherries Purée
MAKES 4 SERVINGS, ¼ CUP EACH
PREP TIME: 5 MINUTES • COOK TIME: 15 MINUTES
Believe it or not, cherries and beef make for a very successful pairing; you may have
experienced the combination in the form of cherry-glazed brisket or burgers with black
cherry compote. In this recipe, steamed zucchini adds a velvety accent to the mix.
Tip: Use frozen cherries if you don’t have time to take out the pits, or if fresh cherries
aren’t in season. Frozen cherries will give the purée a more watery consistency; they may
need to be steamed for a minute or two longer, too.
Ingredients:
1 large pear, peeled
1 cup trimmed asparagus spears
½ pound ground beef
Directions:
1. Cut the pear into 1-inch chunks.
2. Fill a medium saucepan with about 1 inch of water and bring to a simmer. Place the
pear and asparagus in a steamer basket, set it over the simmering water, cover, and
cook until tender, about 8 minutes. Allow to cool.
3. While the asparagus and pears are steaming, in a medium sauté pan or skillet, cook
the ground beef over medium-low heat, stirring frequently and breaking the beef into
small pieces with a spoon as it browns, for about 15 minutes, until browned evenly
and cooked through.
4. Drain the excess fat from the pan and allow the beef to cool.
5. In a blender or food processor, purée the cooled beef, pears, and asparagus until the
desired consistency is reached. Add water if necessary.
STORAGE: Leftover purée can be refrigerated in an airtight container for up to 3
days or frozen for up to 3 months.
Beef, Zucchini, and Cherries Purée
MAKES 4 SERVINGS, ¼ CUP EACH
PREP TIME: 5 MINUTES • COOK TIME: 15 MINUTES
Believe it or not, cherries and beef make for a very successful pairing; you may have
experienced the combination in the form of cherry-glazed brisket or burgers with black
cherry compote. In this recipe, steamed zucchini adds a velvety accent to the mix.
Tip: Use frozen cherries if you don’t have time to take out the pits, or if fresh cherries
aren’t in season. Frozen cherries will give the purée a more watery consistency; they may
need to be steamed for a minute or two longer, too.
Printed from https://recipe.bluelayer.org/recipe/66851/beef-asparagus-and-pear-pur-e