Assorted Gourmet Purees

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Assorted Gourmet Purees
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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

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie148 cal.(7 %)
Protein3 g(3 %)
Fat4 g(3 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage6.6 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K17.9 μg(30 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.3 mg(21 %)
Folate99 μg(33 %)
Pantothenic acid0.8 mg(13 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C32 mg(34 %)
Potassium858 mg(21 %)
Calcium52 mg(5 %)
Magnesium38 mg(13 %)
Iron1.8 mg(12 %)
Iodine5 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1.3 g
Uric acid93 mg
Cholesterol2 mg
Complete sugar18 g

Ingredients

for
8
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?
AppleButternut squashBananaAvocadoParsnip

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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