Assorted Vegetable Purees

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Assorted Vegetable Purees
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
251
calories
Calories

Healthy, because

Even smarter

Nutritional values

The squash and cannellini bean puree is a great source of plant protein from the beans, while the avocado and pea puree is rich in heart-healthy fatty acids from the avocados.

Pair these purees with our recipie for Whole Wheat Bread.

1 serving contains
(Percentage of daily recommendation)
Calorie251 cal.(12 %)
Protein7 g(7 %)
Fat5 g(4 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage7.7 g(26 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin K15 μg(25 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.4 mg(29 %)
Folate95 μg(32 %)
Pantothenic acid1.1 mg(18 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C34 mg(36 %)
Potassium839 mg(21 %)
Calcium54 mg(5 %)
Magnesium49 mg(16 %)
Iron2.2 mg(15 %)
Iodine4 μg(2 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.5 g
Uric acid93 mg
Cholesterol2 mg
Complete sugar9 g

Ingredients

for
8
For the squash and cannellini bean puree
1 small Butternut squash (peeled, seeded and diced)
1 cup canned cannellini beans (drained and rinsed)
For the avocado and pea puree
1 cup frozen peas
1 medium, ripe Avocado (pitted and diced)
½ Tbsp olive oil
For the beetroot and sweet potato puree
1 medium Sweet potato (peeled and diced)
1 cup cooked Beets (in juice)
½ Tbsp butter
How healthy are the main ingredients?
olive oilButternut squashAvocadoSweet potato

Preparation steps

1.
For the squash and cannellini bean puree:
2.
Cook the squash in a pan of unsalted boiling water for about 10 minutes. Add the beans and continue to cook for a further 4 - 5 minutes until tender. Drain well and mash with a couple of tablespoons of the cooking liquid until the texture of mashed potato. Cover and chill or serve lukewarm.
3.
For the avocado and pea puree:
4.
Cook the peas in a pan of unsalted boiling water for 4 - 5 minutes until very tender. Drain well and mash in a bowl with the avocado, olive oil, and a couple of tablespoons of the cooking water. Cover and chill or serve lukewarm.
5.
For the beetroot and sweet potato puree:
6.
Cook the sweet potato in a pan of unsalted boiling water for 12 - 14 minutes until tender. Drain well and mash with the butter until the texture of mashed potato. Mash or puree the beetroot and mix with the sweet potato. Cover and chill or serve lukewarm.

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