Sneaky Chefs Orange Puree Recipes
SNEAKY CHEF'S ORANGE PUREE
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
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
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
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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- 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.
- Drain the carrots and sweet potatoes and put them in the food processor with 2 tablespoons of water. Purée on high until smooth and no pieces of vegetables showing. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the purée, but the less water, the better.
- 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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