Modernist Stripe Vegetable Purée (Print Version)

Vibrant layers of beet, carrot-ginger, and avocado purées create a striking minimalist visual.

# Components:

→ Roasted Beet Purée

01 - 2 medium beets, peeled and diced
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt
04 - 1 teaspoon lemon juice

→ Carrot & Ginger Purée

05 - 3 large carrots, peeled and sliced
06 - 1 teaspoon grated fresh ginger
07 - 1 tablespoon unsalted butter (or olive oil for vegan)
08 - 1/4 teaspoon sea salt

→ Avocado Cream

09 - 1 ripe avocado
10 - 2 tablespoons Greek yogurt (or coconut yogurt for vegan)
11 - 1 teaspoon lime juice
12 - Pinch of salt

→ Garnishes

13 - Microgreens (e.g., radish, arugula)
14 - Edible flowers
15 - Crushed pistachios
16 - Flaky sea salt

# Directions:

01 - Preheat oven to 400°F. Toss diced beets with olive oil and sea salt. Spread on a baking tray and roast for 30 to 35 minutes until tender.
02 - While beets roast, steam or boil carrots until very soft, about 15 to 20 minutes. Drain and let cool slightly.
03 - Blend roasted beets with lemon juice until completely smooth, adding a splash of water if necessary.
04 - Blend cooked carrots with grated ginger, butter, and sea salt until smooth.
05 - Mash avocado with Greek yogurt, lime juice, and a pinch of salt until silky smooth. Transfer to a piping bag or squeeze bottle for precision.
06 - On a clean serving board, spread a 3-inch wide thick stripe of beet purée down the center using an offset spatula or large spoon.
07 - Pipe or layer carrot purée and avocado cream artistically as strokes or dots along the top of the beet stripe.
08 - Sprinkle microgreens, edible flowers, crushed pistachios, and flaky sea salt over the stripe for finish.
09 - Serve immediately, inviting guests to scoop directly from the purée stripe.

# Expert Advice:

01 -
  • It looks like you've been to culinary school, but honestly takes about an hour and mostly just requires you to blend things.
  • Works as a vegetarian showstopper for dinner parties or a quiet moment of food you actually enjoy eating.
  • The concept is so flexible you can swap in whatever vegetables are in season and never repeat the same dish twice.
  • Something about serving food this way makes people slow down and actually taste each flavor.
02 -
  • The beet puree will darken as it sits; make it no more than a few hours ahead and store it covered, or the color fades to something muddy.
  • Avocado cream needs to go on the board last, right before serving, or browning will happen fast and it'll taste oxidized.
  • A truly ripe avocado makes all the difference in the cream's silkiness; if you're guessing, it's probably not quite ready.
  • Flaky salt at the very end is not optional; it's the textural surprise that makes people notice what they're eating.
03 -
  • If your purées seem too thick, add water one teaspoon at a time rather than cream; it keeps the vegetable taste pure.
  • A bench scraper works better than a spatula for that confident, single-motion stripe—it's the difference between timid and sure.
  • Don't be afraid to taste each puree before plating; seasoning is private but flavor should be loud.
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