Best 2 Veggie Puree Recipes
Vegetable Puree is a nutritious and delicious way to introduce a variety of fruits and vegetables into an infant's diet. It is a smooth and creamy food that is easy for babies to digest and can be easily tailored to their individual tastes and nutritional needs. Veggie purees can be made from a wide variety of fruits and vegetables, allowing for endless flavor combinations and ensuring that babies are getting a well-rounded diet.
Here are our top 2 tried and tested recipes!
DECEPTIVELY DELICIOUS CHICKEN NUGGETS (WITH VEGGIE PUREE)
I saw this on Oprah - I haven't tried them yet, but I was intrigued and wanted to save it here. From the book "Deceptively Delicious" by Jessica Seinfeld Preparation time does not include puree making time.
Provided by Karen in MA
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.
- In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
- Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
- Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil.
- Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.
- Turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.
VEGGIE PUREE
Baby food made from common vegetables. Stores well in the fridge for 3-4 days, if well covered. The broth that the vegetables was cooked in can be used to make Rice Puree.
Provided by Krista B
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-high heat, bring vegetable broth to a boil.
- To the boiling broth add potatoes, carrots, peas, corn, turnip, cabbage, mushrooms and salt. Boil for 40 minutes, or until vegetables are very well cooked. Drain.
- Puree vegetables in a food processor or blender. Sprinkle the puree with brown sugar and stir gently. Store tightly covered in refrigerator.
Nutrition Facts : Calories 66.7 calories, Carbohydrate 14.1 g, Fat 0.5 g, Fiber 2.6 g, Protein 2.3 g, Sodium 485.2 mg, Sugar 4.6 g
Tips:
- Choose fresh, ripe vegetables: The fresher the vegetables, the more flavorful and nutritious the puree will be.
- Use a variety of vegetables: This will give the puree a more complex flavor and texture.
- Cook the vegetables until they are soft: This will make them easier to puree and digest.
- Add herbs and spices to taste: This will help to enhance the flavor of the puree.
- Puree the vegetables until they are smooth: This will make them easier to eat and digest.
- Serve the puree immediately or store it in the refrigerator for later use: Veggie purees can be stored in the refrigerator for up to 3 days.
Conclusion:
Veggie purees are a delicious and nutritious way to get your daily dose of vegetables. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick and easy meal or a healthy snack, veggie purees are a great option. So next time you are looking for a healthy and delicious way to eat your vegetables, give veggie purees a try!
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