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…
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.
Northerly Nosh 