How to Make SMOOTH AF Vegetable Purées feat. GIR Mini Spoonula

Root vegetables are notoriously hard to make into elegant, thick, smooth purées, but I've found a method that works pretty well.
Huge thanks to GIR for sending me some gear to help make this video, I wasn't paid by them at all to say anything good or bad, I've been using their products for years.
The Mini Spoonula: www.gir.co/products/spoonula/...
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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[@connor9024]

I love that this channel talks about technique and not recipes

[@zacharymongie9521]

Just made the celeriac puree last night and it's a mind-blowing difference from any other recipe, thanks for the technique!

[@quentinchichery]

Loving these pro tips!

[@thomasgronek6469]

My favorite vegetable is (are) red beets. Thank you for a fantastic recipe, and a fantastic video. (just in case I win, my favorite color is yellow, but red is nice also).

[@naiadbaksh3996]

Awesome video! More like this please.

[@MyLife-ni5to]

This is exactly what you should be doing💪👌

[@alexhenao7072]

My favorite vegetable hands down are beets!

[@GAGANDEEP91]

you re only one making this kind of videos keep up bro

[@giorgininua9074]

GIR roooooools! def my fav

[@josephjeveryman]

Thanks for the vid. Wanted to see the proportions of that spoon.

[@joannearbolino3717]

Carrot puree seems to be my go to, will definitely be giving this recipe a try! Thank you :D

[@joannearbolino3717]

Justin Khanna thanks for the tip! Yes want to keep the vibrant color on the plate

[@dcbarton33]

Can't beat British asparagus at this time of year it's awesome.

[@oscarcastano8282]

I've got to say, onions 🌰🌰, raw, pickled, caramelised, in all its ways, love them 🤤

[@anirudhakapadia4279]

My god! You are awesome.

[@MrMsal1984]

Broccoli for me.also this is as great way to do a gear video

[@SeanoHermano]

Favorite veg: either sweet potato or brussel sprouts. I’m definitely a fan of those winter root veg. Thanks for the recipe! I’ve done quite a few purées at work, but they seem to vary from one to the next. It’s good to have a more precise recipe like this to start with. I’ve got a couple Rubbermaid high temp spoonulas...great for passing purees, not so good inside the VitaMix however.

[@SeanoHermano]

Justin Khanna Man, I must have jinxed myself because today was not a good day for my spoonula. 🙈

[@Jakemealer]

What up Justin, I’m a young cook working at the hottest and one of the best restaurants in Memphis, TN. I stumbled across your videos a few weeks ago and just wanted to say I love your channel and the content you’re putting out! Keep it up!

[@Jakemealer]

Ha, Maybe in the future man! Love your work, I'll be in the comments!

[@jackhrobison]

Mushroom is my favorite!!

[@liftbigeatbigvideo]

I dig it

[@zjeu]

Favorite vegetable to purée has got to be carrot 😊👌🏻 classic favorite

[@kfzar908]

Hey Justin. Thanks for the video, I’m so glad I found this channel, you should have way more subscribers. I’m an accountant but love to cook. Do you have a google cloud where we can access more recipes. TK mate!

[@c.r.bledsoe9322]

There’s something about the versatility of cucumbers that I’ve always loved. You can pickle them purée them, and they make hella good fluid gel with a little agar agar 👌

[@jordanstephens826]

Would you be willing to give out that cucumber gel recipe? Sounds very interesting

[@mariejeanneengelborghs7654]

I like ALL vegetables, but my favorite is brussels sprouts. Maybe cause i'm belgian 😃

[@user-he7zf2pp4w]

Hi chef. When you put the lid on the pot do I turn down the heat? Or is the temperature still the same through out the cooking? Thanks man

[@kentohamaoka4063]

Was that the Dalstrong shogun kiritsuke you used? One of my colleagues has the same knife and I thought I recognized it.

[@aidenwindham9390]

And my favorite vegetable is definitely okra I’v Grown up eating it straight off the plant

[@benparker5775]

Jerusalem Artichoke (AKA sunchoke) they're in season at the moment here in Aus and im loving it!

[@samlee2562]

Medium roasted JA's Caramelised onions, A block of creamed coconut Plus water and salt no pepper no nothing Blended smooth - one of the tastiest most mysterious tasting soups/purees I've tried 😉

[@clayfitz333]

Not a very popular opinion but I am a beet fan. Also let me win some gear!!!! Love your vids.

[@davidbradshaw6787]

Got to be the brassicas. Solid recipe!

[@daniel-chace]

Romanesco!

[@jesuspioquinto989]

Love cauliflower

[@jmiung9427]

You can get them in a towel (torchon in french) to absorb the liquid

[@cheeseburger1201]

1/2 celery root and 1/2 potato puree is the best for me

[@schwonce]

I love me some carrots!

[@guydewsnap1688]

Mushroom all the way 🙌

[@aidenwindham9390]

Do you think this would work with mushrooms

[@thomasmace6833]

The place I'm at now does the cream simmer for most all our purees, blew my mind when I first started there.

[@thomasmace6833]

Justin Khanna I feel like it's the reduction of the cream that makes it so much better than just adding it to the blender

[@fatsaxcat]

While it works great for things like cauliflower and celery root I always feel like it’s a bit of an overused technique. The cream always gets over reduced and the fat content ratios are thrown off like a mofo.

[@thomasmace6833]

Justin Khanna also forgot to mention, peppers and corn would probs be my favorite vegetables

[@yosselbackman7703]

I love salsify!

[@yosselbackman7703]

Justin Khanna if we're talking favorite and least amount work, it's got to be a parsnip puree!

[@nikthiessen3056]

yield???

[@nafiulhaque]

Pumpkin!

[@jeremyluck6247]

Mine is carrots. I can eat the raw, glazed, sautéed, puréed ECT. I love the taste and that crunch is just so satisfying🥕🥕🥕🥕

[@jeremyluck6247]

Justin Khanna don't get me wrong broccoli is delicious and mushrooms have so much variety that you can get so many different flavours and textures. I guess we can say veggies and fucking awesome as a whole.😁

[@delgadoangel267]

Celery root tbh!

[@MrBroDash]

Oh man thats a hard question, probably mushrooms & sweet potatoes

[@joshuaburridge3948]

Do you know of websites selling second hand chef knives ? Or chef gear

[@justinkhanna]

Bernal in SF used to, not sure if they're still doing the same.

[@yutaumeki6256]

Radish

[@anarchodandyist]

Has to be broccoli and makes awesome puree too.

[@wille020201]

Any chance I can get that recipe?

[@justinkhanna]

You didn't see me throw it up on screen?! Lemme help ya: 250g vegetables, sliced thin 8g salt 50g neutral oil 80g water 200g cream

[@jb76489]

What knife did you use to cut up the celery root?

[@jb76489]

Justin Khanna thanks

[@brainhack8880]

I just bought one

[@brainhack8880]

Love the vids

[@joebatista5348]

Different topic but super curious on your take on the NOMA news.

[@chashubokchoy8999]

he talked about it on the podcast i believe!

[@joebatista5348]

@@chashubokchoy8999 what's the podcast called??

[@brianng638]

Sunchokes!

[@johnkarraker4705]

Have you ever popped the veg into the steamer and let the stock and cream reduce while it cooks? We do that for most of our purees that we want to be green like fava, pea, etc.

[@johnkarraker4705]

Justin Khanna Well now I have to go try some rutabaga both ways!

[@destrob12]

Is Mayonnaise a vegetable

[@JavierrSG]

Mushrooms 😋

[@chefmonstro7411]

Bruh I cant stand celeriac root too celery tasting for me but if I want that puree color with a bomb ass flavor it has to be parsnips I'm gonna give yours a shot. What about sous vide have you tried your recipe with it? Love the video 👍

[@chefmonstro7411]

Forgot to mention new knife? VERY NICE :)

[@davisaaron6611]

Would I be able to replicate the same results with butternut squash?

[@mariejeanneengelborghs7654]

Yes perfect. I sur butter and a little of hazelnutoil with it

[@abelmendoza5089]

Celery all the way

[@gils843]

sunchokes!

[@Darwins_Fink]

For me it's sweet potato

[@spencervenancio3881]

A three way tie between celeriac, sunchokes and white asparagus!

[@spencervenancio3881]

Justin Khanna haha, I’m ok with that!

[@HOLAR474]

I'm intrigued on why it turned out different so I did this recipe however 8g salt, was WAY too salty.

[@justinkhanna]

Oh no! I'd start with a lesser quantity and then just season to taste

[@JaydenZahler]

Great video man!!! Can you make a day in the life of Justin Khanna?

[@justinbastien1412]

either broccoli or romanesco

[@autisticcormorant6881]

How long am I supposed to be reducing the cream-water-vegetable mixture? It feels like it's taking too long for the liquid to become reduced enough. I tried doing this, and I spent around 40 minutes reducing after sauteing and cooking with lid...

[@justinkhanna]

Might need to add less water, or up your heat. The quicker the cook time, the fresher the flavor of the vegetable will be.

[@autisticcormorant6881]

@@justinkhanna Thanks!

[@kiwilauncher]

Leeks!

[@alifares658]

Asparagus! Weird smelling pee aside, I love them sauteed with chicken, or as a soup, or with eggs. My favorite thing in the world is bacon wrapped asparagus.

[@TheOssom]

Mine is beetroot

[@adloco24]

Broccoli!

[@miguelcury5146]

mine is potato

[@michaeltrice686]

I know this sounds basic but I'm going to have to say potato because its so easy to manipulate and change to your need for a dish.

[@MattCasal]

Mushrooms without a doubt

[@davecolat]

Thats a though one... But I think I have to go with red pepper.

[@davecolat]

A bunch of people I know don't seem to like raw bell pepper either, but roasted red peppers are amazing!! Especially now that BBQ season has started here in Montreal!

[@jeremyluck6247]

David Colatriano dude your from Montreal!! Rep the city👐👐😂

[@jag4chef]

Cabbage

[@KotomiAihara]

My favorite vegetable is beef! :D

[@qvindtar]

Broccoli or cauliflower, or romanesco.

[@fatsaxcat]

Golden beets and mushrooms. Maybe fennel. Vegetables are just delicious regardless. Purple baby carrots maybe? NO! The universal root veg! POTATOES! Wait... sweet potatoes? Ok ok I got it... *train comes roaring bye*

[@erwinabenes4110]

cassava root

[@erwinabenes4110]

Justin Khanna my grandmother use to make different types of desserts out of it. I have a sweet tooth. Later down the road my 1st cooking job we use to make chips out of them which was dope. That was one of the first times I saw an ingredient from my child hood that was traditionally used in sweets used in a different way. Different perspective that's what cassava root is to me.

[@MichaelBrown-ci3xl]

Mushrooms

[@ThiagoLobato]

Why not just use a Thermomix?

[@praetor1908]

porcini mushrooms

[@martinramirez7264]

gotta be sunchokes

[@matthewmcgivern1955]

No arguing...definitely a carrot.

[@ThomasShue]

Get a soft box, that ring light drives me crazy

[@Alex-oi1xl]

Asparagus

[@ahj74]

Sweet potato

[@keanegoes]

Love eggplant!! 🍆

[@keanegoes]

Still experimenting with eggplant, really versatile vegetable but I can’t seem to get the correct viscosity and smoothness....but just wanna say I’m a huge fan of your content and thanks to you, I got a spot in Les Amis! Lots of love from Singapore!! 😁

[@100creamcakes]

It’s weird that yesterday my TV was turned to Masterchef (US) and the panel judges said beetroot would never make a good purée because it’s too fibrous, then today I watch this and now I’m really confused.

[@lukeobregon]

broccoli

[@lukeobregon]

Justin Khanna oh shoot you actually replied! Any other simple ways to cook it other than steaming?

[@lukeobregon]

I will definitely keep those in mind

[@shadowremorse]

has to be mushroom

[@Darwins_Fink]

Fungi aren't plants though :D

[@shadowremorse]

its veg

[@Darwins_Fink]

depends on how you define veg right? Google says it's defined as an edible part of a plant or something similar. So fungi shouldn't count right? :D

[@SeanoHermano]

Sirpuschel2210 Actally the word vegetable is purely a culinary term and has no botanical meaning. So tomatoes are both fruits and vegetables. And in this sense mushrooms would still count as a vegetable as well.

[@68Deak]

My purées suck