How would level up your standard vegetable purees. I like purees, I think they go well along with meat while not stealing it the show. I don't like adding cream. I feel like the taste of cream is too overpowering, so I mostly stick to butter. I have a Vitamix that gets the consistency right. But how would you incorporate vinegar? I had some amazing beet puree awhile ago in a restaurant but I fail to recreate it, or generally to come close with my purees. The internet has been extremely useless so far. Everyone tells you to cook and blend the vegetable you desire, then add cream - it's boring.

I hope you have some mind blowing advice to share.