- A potful of vegetables that you like, here: - Cauliflower - Celeriac - 2 cloves of garlic - Whole milk - cream - butter - salt - white pepper (it looks nicer in a white Puree) - possibly apple cider vinegar for seasoning.Cut vegetables into small cubes and put them in a pot.Cover the vegetables with whole milk and cream, the ratio between the two depends on the size of your pot / amount of vegetables - and your relationship with cream :-DLet it simmer for about 20 until the vegetables are cooked tender.Pour everything through a sieve and save both liquid and vegetables.Put the vegetables in a blender with a little milk.Better too little than too much.You can't thicken your Puree again if you've added too much liquid.When the blender has started and the whole mixture is spinning in the machine, add butter little by little.You can still add a little milk until the Puree has the consistency you like best.Season with salt, white pepper and possibly apple cider vinegar.Serve the Puree with all types of meat and dishes.Enjoy.