4 vegetables purées (to freeze for later)4 vegetables purées (to freeze for later)4 vegetables purées (to freeze for later)4 vegetables purées (to freeze for later)4 vegetables purées (to freeze for later)4 vegetables purées (to freeze for later)4 vegetables purées (to freeze for later)4 vegetables purées (to freeze for later)4 vegetables purées (to freeze for later)4 vegetables purées (to freeze for later)

I LIKE TO PLAN AHEAD AND FREEZE STUFF … you can thank me later !

Which is why I’m sharing these simple recipes and techniques with you, before spring and summer creep up on us and you totally forget about potatoes and carrots and celery and beets !

Instead of simply boiling everything (and thus losing all those precious nutrients in the water), I steam everything to get a head start and for different lengths of time depending on the vegetable (so everything ends up at the same cooked stage before going inside the oven). Then I add some different ingredients to each and bake everything at the same time and for the same lengtht of time, in the oven. Then you can add the extras to each type of vegetable (careful, no acidic liquids nor zests added at the beginning nor when baking inside the oven, because it reacts badly to aluminum foil, to be added only after the oven-baking), mix it all up, place them inside the silicone molds, let them cool, freeze and use when needed ! Do you understand ? Perfect … :)

4 vegetables purées (to freeze for later)


16 individual pucks (125 grams each)


vegetables *all weights correspond to peeled & sliced vegetables

  • 500 grams carrots
  • 500 grams celery
  • 500 grams potatoes
  • 500 grams red beets

for all and each type of vegetable :

  • 2 tbsp (for baking)+ 2-3 tbsp olive oil (after baking)
  • 1 bay leaf (for baking)
  • 1 ¼ tsp salt (for baking)
  •  ¼ tsp ground pepper (for baking)
  • 1 tbsp white wine vinegar + 1 tbsp lemon juice (only after baking)

for celery :

  • ¼ tsp celery salt (for baking)
  • 1 tbsp chopped fresh dill
  • ¼ tsp lemon zest (after baking)

for carrots :

  • 1 ½ tsp grated fresh ginger (for baking)
  • ½ tsp ground cumin (for baking)
  • ¼ tsp orange zest (after baking)

for potatoes :

  • 1 ½ tsp crushed garlic (for baking)
  • 1 tsp chopped fresh rosemary (for baking)
  • 1 tsp chopped fresh chives (after baking)

for beets :

  • ½ tsp dried thyme (for baking)
  • ½ tsp dried tarragon (for baking)
  • 1 tbsp chopped fresh parsley (after baking)


  • peel all vegetables (remove strings from celery) and chop evenly into 2-3 cm pieces
  • steam the vegetables separately (celery for 3 minutes, carrots for 7-8 minutes, potatoes for 8-9 minutes, beets (if not purchased pre-cooked) for 20-25 minutes

note : the vegetables should all be more tender but not completely soft after steaming

  • separately and in large bowls, toss each of the vegetables with 2 tbsp olive oil, 1 ½ tsp salt, ½ tsp ground pepper, 1 bay leaf and then add the celery salt to the celery, the grated ginger and cumin to the carrots, the crushed garlic and chopped rosemary to the potatoes and the dried thyme and tarragon to the beets

note : do not add the zests nor vinegar nor lemon juice nor fresh herbs for oven-baking inside the aluminum foil !

  • preheat the oven to 200°C
  • spread all the vegetables (separately) on large aluminum foil sheets in one layer and wrap up or cover with aluminum foil too and bake all at the same time (on 2 racks) for 25–30 minutes
  • remove from oven, let cool for 5-10 minutes, then mash roughly, add the 1 tbsp white vinegar and 1 tbsp lemon juice and the 2-3 tbsp extra olive oil to each and add the chopped fresh herbs and/or zests accordingly, mix well and adjust seasonings to taste
  • serve immediately and/or freeze the rest by brushing oil inside mini-cake or mini-muffin silicone molds, place purees inside each cavity and when cooled completely, freeze and then transfer individual puree “pucks” to freezer bags or leave inside the silicone molds that you place inside larger freeze bags
  • reheat the partly thawed vegetable puree “pucks” in a 180°C pre-heated oven for 15-20 minutes, ideally baked inside the same silicone moulds
  • when ready and reheated, place a plate on top and flip over onto the plate to retain the puck shape (if you like).