Assorted Gourmet Purees
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
148
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
- 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)
Preparation steps
1.
For the beetroot and apple puree:
2.
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.
3.
For the apple and squash puree:
4.
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.
5.
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.
6.
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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