I recently wrote a post about the five low-tech tools that anyone can use in the puree kitchen. One of them was the food mill. Then, I came across this wonderful article recommended by the woman who is founder of my online food writers group. The author says that if you want a silky puree, then you need a food mill. It saves you a step. If you use a blender, to get a silky puree, you have to run the dish through a mesh sieve.

With the food mill, it strains and sieves at the same time. I give you the link because it explains how to use it and how to buy one. It also tells how much they cost ($18 to $200 for restaurant quality), I did not go into this level of detail in my roundup of tools for the dysphagia kitchen, but I thought the information in this piece was helpful. The food mill saves labor, and that’s a good thing. The link contains recipes that would work for the dysphagia kitchen including a leek and potato soup, pureed apricots (now in season), a marinara sauce (tomatoes are in season), as well as pureed fava beans. If you have not had fresh fava beans, you are in for a treat. Recipes are from the French kitchen. In other words, they are classics.

Dearest Essentialistas, if you make the potato and leek soup, please use white pepper instead of the black pepper so admired by the author of the piece. Those are the rules out here in puree land. With the right tools and the right cooking methods, there is no reason to eliminate beautiful ingredients from the puree diet.

Enjoy these and swirl away!

Featured photo credit:  kaboompics via Pixabay, cc