Tips & Tricks: Sneaky Purées for Picky Eaters

Do you have picky eaters in your family like I do? I use these simple add-ins for my recipes to add more nutrition!

Sneaky Purées

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How to Use:

I use these purées in my…pancakes (1/2c.), Mac n cheese (1/2c.), pot pies (1c.), chicken nuggets (1c.), brownies (1/2c. of 2 different Purées), scrambled eggs (1/2 c.), meatloaf (1/2c.), quesadillas (1/2c.), chocolate or white or yellow cake (1/2c.), spaghetti sauce (1/4c. of 2 different kinds), pizza sauce (1/4c.), 1/4c. Cookies, burgers (1/4c.), chili (1c. of 1 kind and 1/2c. of another), guacamole (1/2c.). You can put it in almost everything!

Store them in airtight containers in the fridge up to 3 days or freeze in 1/4c. or 1/2c. servings.

Spinach or Kale or Collard Greens
PREP: No prep at all for baby spinach. For mature spinach or other greens, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf.

COOK: Steam for 30 to 40 seconds, or cook in a skillet with 1 tablespoon of water for about 90 seconds, or just until wilted.

PUREE: In a food processor or blender for about 2 minutes, until smooth and creamy.

Sweet Potato Purée
PREP: Do not peel. Cut into quarters, if steaming. Leave whole, if roasting.

COOK: Steam for 40 to 45 minutes. Roast at 400° for 50 to 60 minutes.

PUREE: Scoop out the flesh and puree in a food processor or blender.

Butternut Squash Purée
PREP: Cut off the stem, cut squash in half lengthwise and scrape out seeds.

COOK: Roast the halves of a cookie sheet, flesh-side down, at 400° for 45 to 50 minutes.

PUREE: Scoop out the flesh and puree in a food processor or blender for about 2 minutes.

Beet Purée
PREP: Leave them whole (trim any stems to 1 inch) and unpeeled.

COOK: Wrap in aluminum foil and roast at 400° for about 1 hour (they’re done when they can be pierced with the tip of a sharp knife).

PUREE: After peeling, place in a food processor or blender for about 2 minutes.

Broccoli Purée
PREP: Cut into florets.

COOK: Steam for 6 to 7 minutes. Florets should be tender but still bright green (if they turn an olive green color, they’re overcooked).

PUREE: In a food processor or blender for about 2 minutes. Add a few teaspoons of water if needed for a smooth, creamy texture.

Carrot Purée
PREP: Peel, trim the ends and cut into 3-inch chunks.

COOK: Steam for 10 to 12 minutes.

PUREE: In a food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth texture.

Cauliflower Purée
PREP: Cut off florets and discard core.

COOK: Steam for 8 to 10 minutes.

PUREE: In a food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth, creamy texture.

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