Since I find myself referencing vegetable purees so often, I thought I would share some tips and recipes for them. The recipes are adapted from The Sneaky Chef.
Purees are great for a number of reasons. First, they kick up the nutritional value of the recipe without changing the taste (who doesn’t want that?). Purees are also great for parents of picky children, because they provide a way to sneak some veggies into their little bodies without them even realizing it!
I like to make a lot all in one shot and save a bunch of pre-measured purees in my freezer. I measure out the quantity I want, transfer it to snack size baggies, and stick them in the freezer. When I am ready to use a puree, I pull them out of the freezer and stick the whole baggie in a bowl of hot water from the tap. By the time I am ready to mix it in, the puree is thawed. So without further adieu:
Equal parts carrots and sweet potatoes, peeled and chopped
Boil carrots and sweet potatoes until tender. Remove from water and puree until smooth in a food processor. Use immediately or freeze in ¼ cup quantities.
Zucchini, peeled and chopped
Cauliflower (I prefer frozen, but you could use fresh)
Puree raw zucchini until smooth. Steam or boil cauliflower until tender. Add to pureed zucchini. Continue pureeing until smooth. Use immediately or freeze in ¼ cup quantities.
Equal parts frozen spinach, sweet peas, and broccoli (cauliflower is optional)
Steam or boil spinach, peas, and broccoli until tender. Puree until very smooth. Use immediately or freeze in ¼ cup quantities.
1 ½ cups frozen spinach
1 cup frozen blueberries
Place spinach in a microwave safe bowl. Add 2 tbsp water and cover with a plate. Microwave for 8 minutes.
Meanwhile, thaw blueberries slightly and pulse in a food processor. Add cooked spinach and a couple tablespoons of water. Puree until very smooth. Freeze excess in desired quantities.
*See The Sneaky Chef for more nutritional details and recipes!