Assorted Textured Purees

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Assorted Textured Purees
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
94
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie94 kcal(4 %)
Protein4 g(4 %)
Fat2.04 g(2 %)
Carbohydrates18.16 g(12 %)
Sugar added0 g(0 %)
Roughage3.55 g(12 %)
Vitamin A255.68 mg(31,960 %)
Vitamin D0.01 μg(0 %)
Vitamin E0.23 mg(2 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.73 mg(14 %)
Vitamin B₆0.32 mg(23 %)
Folate60.18 μg(20 %)
Pantothenic acid0.69 mg(12 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C62.29 mg(66 %)
Potassium635.95 mg(16 %)
Calcium47.51 mg(5 %)
Magnesium30.51 mg(10 %)
Iron0.96 mg(6 %)
Iodine0.15 μg(0 %)
Zinc0.49 mg(6 %)
Saturated fatty acids1.21 g
Cholesterol4.57 mg
Author of this recipe:

Ingredients

for
8
For the sweet potato and pepper puree
1
medium Sweet potato (peeled and diced)
1
red pepper (seeded and diced)
½ tablespoon
For the courgette and potato puree
2
large, floury potatoes (peeled and diced)
1
zucchini (diced)
½ tablespoon
For the cauliflower cheese puree
1
small Cauliflower (broken into florets)
1
floury potato (peeled and diced)
1 tablespoon
How healthy are the main ingredients?
Sweet potatozucchiniCauliflowerCauliflower

Preparation steps

1.
For the sweet potato puree:
2.
Place the sweet potato and pepper in a metal steaming basket over a small saucepan of boiling water or cook in enough unsalted boiling water to just cover, for about 10 minutes until very soft. Drain, reserving the cooking liquid. Puree using a hand blender. Add 1 - 2 tbsp of the cooking water and the butter, and mix to a puree whilst retaining a little texture.
3.
For the courgette and potato puree:
4.
Place the potato and courgette separately in a metal steaming basket over a small saucepan of boiling water or cook in enough unsalted boiling water to just cover, for about 12 - 14 minutes until very soft. Drain, reserving the cooking liquid. Mash the potatoes. Puree the courgettes using a hand blender adding 1 - 2 tbsp of the cooking water and the butter. Mix together the potato and courgette puree and thin as desired with formula or breast milk.
5.
For the cauliflower cheese:
6.
Place the cauliflower and potato separately in a metal steaming basket over a small saucepan of boiling water or cook in enough unsalted boiling water to just cover, for about 12 - 14 minutes until very soft. Drain, reserving the cooking liquid. Mash the potato. Puree the cauliflower using a hand blender adding 1 - 2 tbsp of the cooking water and the Parmesan. Mix the potato and cauliflower purees together and thin as desired using formula or breast milk.