Sole Sweet Potato And Broccoli Puree Recipes

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BROCCOLI AND SWEET POTATO PUREE



Broccoli and sweet potato puree image

This colourful and sweet-tasting vegetable dish is suitable for first weaning

Provided by Sarah Barker

Time 40m

Yield 2-3 servings

Number Of Ingredients 3

175g Sweet potato
100g Broccoli florets
30ml Baby's usual milk

Steps:

  • Peel the sweet potato and cut into chunks. Place in a pan, fill with just enough water to cover and bring to the boil. Cover and simmer for 5 minutes.
  • Add the broccoli florets to the pan; cover and cook for 5 minutes. The vegetables should now be tender.
  • Drain. Add the milk to the pan and then use a stick blender to blend the vegetables to form a smooth, lump free puree. Serve at room temperature or chilled.

SILKY SWEET POTATO PUREE



Silky Sweet Potato Puree image

Silky Sweet Potato Puree can be made two days in advance.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 8

Number Of Ingredients 5

3 pounds whole sweet potatoes, pricked with a fork
½ teaspoon salt and freshly ground pepper, to taste
½ cup buttermilk
½ cup whole milk
6 tablespoons butter

Steps:

  • Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
  • Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g

BROCCOLI-POTATO PUREE



Broccoli-Potato Puree image

Provided by Pierre Franey

Categories     side dish

Time 25m

Yield 5 to 6 servings

Number Of Ingredients 7

1 1/2 pounds fresh broccoli
1/4 pound potatoes, cut into 1/4-inch slices (1 cup)
4 cups salted water
2 tablespoons butter
2 tablespoons cream
Nutmeg to taste
Salt and freshly ground pepper to taste

Steps:

  • Cut broccoli into flowerets. Peel the stalks and cut into 1/4-inch slices.
  • Place the stalks and potatoes in a saucepan and cover with the water. Bring to a boil and cook 5 minutes uncovered. (The broccoli will not stay green if covered.)
  • Add the broccoli flowerets and cook 9 minutes more, uncovered. Drain.
  • Place the broccoli and potatoes in the bowl of a food processor or blender and process into a fine puree. This should take about 45 seconds. It may be necessary to use a rubber spatula to scrape the ingredients down the side of the bowl during the pureeing.
  • In a skillet or saucepan, warm the butter and cream and add the puree. Season with several gratings of nutmeg and with salt and pepper to taste. Warm the mixture over a medium flame, mixing well, and serve.

SWEET POTATO PUREE



Sweet Potato Puree image

Provided by Marian Burros

Categories     side dish

Time 45m

Yield 12 - 14 servings

Number Of Ingredients 8

6 large or 8 to 10 medium sweet potatoes, baked (about 8 pounds)
1/2 cup melted unsalted butter
1/4 cup heavy cream
2 eggs, beaten
1/2 teaspoon cinnamon
1 teaspoon vanilla
Salt to taste
3/4 cup toasted chopped pecans

Steps:

  • Heat oven to 350 degrees. Peel and mash sweet potatoes. In a bowl, combine them with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans. Blend thoroughly.
  • Place mixture in a casserole; top with remaining pecans. Bake 30 minutes. (Purée may be made a day ahead and refrigerated; return to room temperature and bake).

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 659 milligrams, Sugar 8 grams, TransFat 0 grams

SOLE, SWEET POTATO, AND BROCCOLI PUREE



SOLE, SWEET POTATO, AND BROCCOLI PUREE image

Categories     Kid-Friendly

Yield 3 servings

Number Of Ingredients 5

½ sweet potato (about 7 oz), peeled and cut into small dice, or substitute similar amount of carrots
2 broccoli florets (about 1 ½ oz in total), cut into small pieces
4 oz sole or other white fish fillet, skinned and cut into little-finger size strips
1⁄4 cup milk
2 tbsp shredded Gruyère or Emmental cheese

Steps:

  • 1. Spread out the sweet potato and broccoli in a steamer (or use a metal colander set over a pan of simmering water). Cover and steam until really tender, 6-8 minutes. 2. Meanwhile, put the fish into a small saucepan, cover with the milk, and cook until it flakes easily, about 2 minutes. Remove from the heat and stir in the cheese until melted. Put the vegetables and fish mixture in a blender or baby foodmill and purée. Add a little more milk, if necessary. 3. Cool as quickly as possible (put the purée in a glass bowl set in a second bowl of ice and stir for 4-5 minutes), then cover and refrigerate. Or, freeze in individual portions; when needed, thaw overnight in the refrigerator. 4. To serve, heat the purée in a microwave or small saucepan until piping hot, stirring occasionally and adding a little more milk if necessary. Cool to warm and check the temperature before serving.

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