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Vetabable Purees




Source of Recipe


Oprah


List of Ingredients




SPinach Puree
PREP
No prep at all for baby spinach. For mature spinach, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf.

COOK
Steam for 30 to 40 seconds, or cook in a skillet with 1 tablespoon of water for about 90 seconds, or just until wilted.

PUREE
In a food processor or blender for about 2 minutes, until smooth and creamy.

Beets
PREP
Leave them whole (trim any stems to 1 inch) and unpeeled.

COOK
Wrap in aluminum foil and roast at 400° for about 1 hour (they're done when they can be pierced with the tip of a sharp knife).

PUREE
After peeling, place in a food processor or blender for about 2 minutes.

Broccoli
PREP
Cut into florets.

COOK
Steam for 6 to 7 minutes. Florets should be tender but still bright green (if they turn an olive green color, they're overcooked).

PUREE
In a food processor or blender for about 2 minutes. Add a few teaspoons of water if needed for a smooth, creamy texture.

Butternut Squash
PREP
Cut off the stem, cut squash in half lengthwise and scrape out seeds.

COOK
Roast the halves of a cookie sheet, flesh-side down, at 400° for 45 to 50 minutes.

PUREE
Scoop out the flesh and puree in a food processor or blender for about 2 minutes.

Carrots
PREP
Peel, trim the ends and cut into 3-inch chunks.

COOK
Steam for 10 to 12 minutes.

PUREE
In a food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth texture.

Sweet Potatoe
PREP
Do not peel. Cut into quarters, if steaming. Leave whole, if roasting.

COOK
Steam for 40 to 45 minutes. Roast at 400° for 50 to 60 minutes.

PUREE
Scoop out the flesh and puree in a food processor or blender.

Cauliflower
PREP
Cut off florets and discard core.

COOK
Steam for 8 to 10 minutes.

PUREE
In a food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth, creamy texture.

Recipe