Keen Green Veggie Puree Recipes

KEEN GREEN VEGGIE PUREE

Keen Green Veggie Puree image

This makes delicious baby food for older babies (broccoli may be difficult to digest for younger babies) or sneak it in your raw pasta sauces, burgers, or meatloaf to hide an extra dose of green veggies in your family's diet!

Provided by PinkSpoons

Categories Sauces

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup broccoli florets
½ cup chopped Swiss chard
½ cup peas
½ cup fresh spinach
1 clove garlic, minced
1 tablespoon lemon juice

Steps:

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Arrange the broccoli and swiss chard on the steamer, recover, and steam for 5 to 6 minutes depending on thickness. Add the peas, spinach, and garlic; continue to steam until the vegetables are tender, about 5 minutes more. Remove the vegetables from the steamer, and reserve 1/2 cup of the hot water.n
Place the vegetables, hot water, and lemon juice into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree.n
Cool before serving, or divide the puree into four equal portions and freeze in resealable plastic bags for future use.n

Nutrition Facts : Calories 22.3 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 1.4 g, Protein 1.5 g, Sodium 70.1 mg, Sugar 1.2 g

SNEAKY CHEF'S MAKE-AHEAD GREEN PUREE

Sneaky Chef's Make-Ahead Green Puree image

You can use this in lots of different dishes to up the nutrition level. Add to pasta dishes, guacamole, soups, This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers. From the Sneaky Chef!

Provided by Sharon123

Categories Spinach

Time 25m

Yield 2 cups

Number Of Ingredients 4

Ingredients

2 cups raw baby spinach leaves
2 cups broccoli florets (fresh or frozen )
1 cup sweet peas, frozen
2 -3 tablespoons water

Steps:

Raw baby spinach is preferred to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.
If using raw spinach, thoroughly wash it, even if the package says "prewashed."
To prepare on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the spinach and broccoli, and steam for about 10 minutes, until very tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Drain.
To prepare in the microwave, place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes, until very tender. Add peas for last 2 minutes of cooking. Drain.
Place the vegetables in the bowl of your food processor along with 2 tablespoons of water. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree.
This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.

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