Assorted Gourmet Purees

Name: Assorted Gourmet Purees
Total time: 1 h 5 min
Yield: 8
Ingredients: 1 cup cooked in juice Beets (drained and diced); 1 Gala Apple (peeled, cored, and diced); 1 Tbsp water; 1 Gala Apple (peeled, cored and diced); 1 small Butternut squash (peeled, seeded, and diced); 1 large, ripe Banana (peeled and diced); 1 small, ripe Avocado (pitted, and diced); 2 small Parsnips (peeled and sliced); 1 cup frozen peas; 0.5 Tbsp butter

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Health Score:

96 / 100

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr 5 min.

Ready in

Calories:

148

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	148 cal.	(7 %)
Protein	3 g	(3 %)
Fat	4 g	(3 %)
Carbohydrates	23 g	(15 %)
Sugar added	0 g	(0 %)
Roughage	6.6 g	(22 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0 μg	(0 %)
Vitamin E	2.3 mg	(19 %)
Vitamin K	17.9 μg	(30 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	2.4 mg	(20 %)
Vitamin B₆	0.3 mg	(21 %)
Folate	99 μg	(33 %)
Pantothenic acid	0.8 mg	(13 %)
Biotin	4.1 μg	(9 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	32 mg	(34 %)
Potassium	858 mg	(21 %)
Calcium	52 mg	(5 %)
Magnesium	38 mg	(13 %)
Iron	1.8 mg	(12 %)
Iodine	5 μg	(3 %)
Zinc	0.8 mg	(10 %)
Saturated fatty acids	1.3 g
Uric acid	93 mg
Cholesterol	2 mg
Complete sugar	18 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the beetroot and apple puree: 1 cup cooked in juice Beets (drained and diced); 1 Gala Apple (peeled, cored, and diced); 1 Tbsp water

For the apple and squash puree: 1 Gala Apple (peeled, cored and diced); 1 small Butternut squash (peeled, seeded, and diced)

For the banana and avocado puree: 1 large, ripe Banana (peeled and diced); 1 small, ripe Avocado (pitted, and diced)

For the parsnip and pea puree: 2 small Parsnips (peeled and sliced); 1 cup frozen peas; ½ Tbsp butter

How healthy are the main ingredients?

Apple Butternut squash Banana Avocado Parsnip

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Preparation steps

For the beetroot and apple puree:

Combine the beetroot and apple in a saucepan with the water. Cook over a medium heat for 5 - 6 minutes until the apple is soft. Puree using a hand blender until smooth. Cover and chill until needed or serve lukewarm.

For the apple and squash puree:

Combine the apple and squash in a steaming basket over a small saucepan of boiling water and steam for 10 minute until very soft. Reserve a little of the cooking water. Puree the cooked apple and squash with 1 - 2 tbsp of the reserved water, formula, or breast milk until smooth. Cover and chill until needed or serve lukewarm.

For the banana and avocado puree: Puree the banana and avocado in a food processor with 1 - 2 tbsp formula or breast milk. Serve soon after making.

For the parsnip and pea puree: Cook the parsnip and peas in a large saucepan of unsalted boiling water for about 10 minutes until very soft. Drain well and reserve a little cooking liquid. Puree the parsnips and peas with a little cooking liquid using a hand blender. Cover and chill until needed or serve lukewarm.

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