Small Plates
What five top chefs feed their own kids.
by Phil Gutensohn
April 27, 2009
Lucy's Veal Puree
½ pound ground veal
3 (med to small) carrots, roughly chopped
1 (med) Spanish onion, roughly chopped
4 handfuls spinach, roughly chopped
4 cloves garlic, crushed
1 Idaho potato roughly chopped
2 cups organic chicken stock
¼ teaspoon dried basil
¼ teaspoon dried oregano
2 tablespoons of olive oil
Healthy pinch of salt
Pinch of pepper
When prepping the vegetables, chop them roughly. You're going to puree them down, so don't worry about making them pretty, but cut them the same size so they cook at the same speed.
In a medium saucepan add the olive oil. When the oil slides easily across the bottom of the pan, add the carrots, onions, and garlic. Season lightly with salt and pepper and sautee for about five minutes.
Add the veal and cook until all traces of red are gone - less than five minutes.
Add chicken stock, potato, and herbs and cook low and slow for an hour.
When vegetables are soft and flavors are balanced, add the spinach and stir until wilted.
Let mixture cool to a manageable temperature and buzz in batches through a food processor.
Freeze in batches in an ice cube tray for easy portioning.
Defrost cubes in refrigerator overnight and warm in saucepan; in a pinch, cubes can be microwaved.
©2009 Phil Gutensohn and Babble
About the Author
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Phil Gutensohn is an employee and graduate of The French Culinary Institute and has worked in the kitchens of The Calhoun School, The Grocery, and Craft. He lives in Brooklyn with his wife and one-year-old son.
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