How to Mash Vegetables

Pour some water into the pot to bring to a boil. No need to fill the pot with water; Just pour water a few centimeters high to stew vegetables. About 2 to 4 cups of water should be enough, depending on the size of the pot you use.

• Vegetable stew is the best way to retain the nutritional ingredients. Boiling vegetables is another option for tenderizing vegetables, but boiling has been shown to lose some nutrients.

Stew vegetables for 15-20 minutes. Put the sliced vegetables in the basket to stew and then put in the pot. Close the lid and start stewing. Avoid putting too many vegetables in the basket; You can steam vegetables in different batches. Vegetables will be completely soft after stewing for 15-20 minutes.

• If you don’t have a steamer basket, put the vegetable slices in the boiling water. Boil for about 15 minutes or until pierced. Avoid putting too many vegetables in the pot.

Place the cooked vegetables in a large bowl. Use a slotted spoon or strainer to drain the juices from the vegetables and place them in a bowl. Continue simmering the rest of the vegetables until all are tender and ready to mash.

Use a food processor or blender. Scoop about a cup of cooked vegetables from the bowl and place in a blender or food processor. Mash the vegetables in batches, adding a little water if needed to get a smooth mixture. ^[2]

• For best results, don’t try to grind more than 1 cup at a time.
• Scoop out the puree from a food processor or blender and place the vegetables in a separate bowl. Save the vegetable puree for later or use in recipes as directed.

Try using a food processor. A food processor is a large metal bowl that is perforated and fitted with a blade. When you turn the handle, the cooked vegetables are mashed and pushed through the filter tray and become mashed vegetables. You don’t need to peel the vegetables if you use this method because the food processor will separate the flesh and the skin on its own. You’ll have a chance to do this when you’re going through the process of removing the skins and seeds.

• Place a large bowl on the worktop. You will need this bowl to store the pureed vegetables that come out of the food processor.
• Put 1 cup of grated vegetables in the blender.
• Twist the handle clockwise with the dominant hand while holding the body with the non-dominant hand. The mashed vegetables will be pressed through the filter tray and then dropped into the bowl.

Use a hand blender with little water. A detachable blender, also known as a hand blender, can be used to puree vegetables in a bowl or pot if you add a little water. Place the blender in the bowl so that the blade is about 2.5cm below the vegetables. Turn on the blender and run the blender through the vegetable pieces in a circular motion. Continue grinding until all pieces are mashed.

• If you leave the blade above the vegetables, the blade will splash the vegetables and dirty fins around. Turn off the blender while the blade is still under the vegetables to avoid splashing.
• Once the blade has stopped spinning, lift it up and set it aside.

Season with grated vegetables if desired. If using them to make baby food, you don’t need to add seasoning. In contrast, with children and adults, mashed vegetables will taste delicious when seasoned. Try adding a pinch of salt and pepper with a little butter or a spoonful of cream. This will enhance the flavor of the vegetables and help create a smoother blend.

Mashed vegetables can be stored in the refrigerator for up to a week. Place the mashed vegetables in an airtight container (such as a sterilized glass jar) and refrigerate for later use, within a week. You can label by dish name and expiration date. ^[3]

Frozen vegetables can be stored for several months. Place the mashed vegetables in a freezer-safe container, making sure there is as little air inside as possible. Freeze mashed vegetables for several months. You can label containers by item name and expiration date.