Sneaky Chefs Orange Puree Recipes

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SNEAKY CHEF'S ORANGE PUREE



Sneaky Chef's Orange Puree image

From Sneaky Chef's book, by Missy Chase Lapine, entering to get nutrition info, this puree is used in several recipes in her book.

Provided by Little Black Apron

Categories     Low Protein

Time 30m

Yield 2 cups, 2-3 serving(s)

Number Of Ingredients 3

1 medium sweet potatoes or 1 medium yam, peeled and rough chopped
3 medium carrots, peeled and sliced into thick chunks
3 -4 tablespoons water

Steps:

  • Boil covered carrots and sweet potatoes in a medium pot for about 20 min, until both are tender. (Make sure carrots are tender).
  • Drain and put them in a food processor with 2 tablespoons of water.
  • Puree on high until no chunks. Stop occasionally to circulate.
  • Add water as necessary. (Less is better).
  • Makes around 2 cups, stores 3 days in refrigerator. or freeze in 1/4 cup portions.

Nutrition Facts : Calories 86.7, Fat 0.2, Sodium 87.6, Carbohydrate 20.3, Fiber 4, Sugar 6.3, Protein 1.7

MY TAKE ON SNEAKY ORANGE PUREE



My Take on Sneaky Orange Puree image

This is from the Sneaky Chef's recipe but I have added a little more to it. It's still orange! and so nutritious you will want to put it in almost everything! Try it in macaroni and cheese, grilled cheese sandwiches, meatloaf, spaghetti sauce, pizza sauce, throw it in with spaghettios! The options are endless. And have fun putting extra nutrition in your kids(and adults) food! :) In the summer you could sub yellow summer squash(1 med. or 2 small), use it raw and put in the food processor with the other veggies.

Provided by Sharon123

Categories     Sauces

Time 40m

Yield 3 cups, about

Number Of Ingredients 4

1 medium sweet potato, peeled, rough chopped (or yam)
3 medium carrots, peeled and sliced into thick chunks (or large carrots)
1 small acorn squash (or other orange winter squash or in summer use yellow squash-raw(optional)
3 -6 tablespoons water

Steps:

  • Cut the squash in half and remove seeds and membranes. You may bake the squash at 400*F. for about 1/2 hour or till tender. Or you can microwave in a microwave safe dish with a tbls. or two of water for about 8-10 minutes. Pierce with fork to check if done. Or if you wish, peel squash, cut in chunks and boil with carrots and sweet potato.
  • In a medium pot, cover carrots and sweet potatoes with cold water and boil for about 20 minutes until yams, and especially carrots, are very tender. If the carrots aren't completely cooked, they will leave little nubs, so make sure it's smooth.
  • Drain the sweet potatoes and carrots(and squash if using) and put them in the food processor with two tbls. of water. Puree on high until smooth, no chunks should remain. Stop occasionally to push the mix from the top to the bottom. If you need to, add more of the water to make a smooth puree, but the less water the better.
  • This makes about 3 cups of puree. Double the recipe if you want to store more puree. Keep in the fridge up to 3 days, or freeze 1/4 cup(or 1/2 cup) portions in sealed plastic bags or small plastic containers.

Nutrition Facts : Calories 119.7, Fat 0.3, SaturatedFat 0.1, Sodium 70.7, Carbohydrate 29.5, Fiber 5.2, Sugar 4.7, Protein 2.4

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Estimated Reading Time 1 min
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  • Place the carrots and sweet potatoes in a medium-sized pot and cover with cold water. Bring to a boil and cook for about 20 minutes, until carrots are very tender. Careful — if the carrots aren’t tender enough, they may leave telltale little nuggets of vegetables in recipes, which will reveal their presence to your kids — a gigantic no-no for The Sneaky Chef.
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  • This recipe makes about 2 cups of purée; double it if you want to store more. Orange Purée will keep in the refrigerator for up to 3 days, or you can freeze ¼-cup portions in sealed plastic bags or small plastic containers.

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