Deceptively Delicious - Jessica Seinfeld [6]
Mash bananas and avocados with a fork before pureeing.
Puree large quantities in a standard-sized food processor; a mini-chopper works best for small quantities.
2. You may need to add a teaspoon or so of water to cauliflower, carrots, and broccoli to make a smooth, creamy puree.
3. Let warm purees cool.
Step 5
Portion and package the purees.
1. Measure the purees into ½-cup portions (sometimes I make ¼-cup portions, depending on the recipe) and package in small zipper-lock plastic bags if you plan to use the puree within a few days (or in freezer bags for longer storage).
2. Using a permanent marker, label each bag with the type and amount of puree and the date. For example: ½ cup spinach, 9/24/07.
3. Refrigerate purees that will be used in the next couple of days; freeze the rest.
I use plastic storage bins in both the fridge and the freezer to hold the bagged purees. The bags stay more organized, and it’s easier to keep track of which ones to use first.
Step 6
Cook!
Now that you have your kitchen and pantry stocked, you’re ready to use the recipes that start.
1. Choose the purees you need for the recipes you are cooking.
2. Scan the recipes and choose the purees you need. Always use older purees (check the date) first.
3. Thaw bags of frozen puree in the microwave (the time will depend on your microwave), or soak in a bowl of hot water until soft
4. Snip the corner of the bag with scissors to squeeze out the puree.
5. Use the purees just like any other ingredients—in my recipes or stirred into prepared food for an instant nutrition boost. (For example, you can fortify a jar of store-bought pasta sauce with almost any of the purees—add the puree gradually, tasting and checking the color as you go. You know what your kids will eat.)
VEGETABLE PUREES: HOW-TO
Avocados
Prep: Cut in half lengthwise, whack the blade of a chef’s knife into the seed, twist to loosen, and remove. Scoop the flesh out of the peel.
Puree: Mash well in a bowl with a fork until very smooth, then puree in a food processor or blender for about 2 minutes. When storing, squeeze air out of bag before sealing.
Beets
Prep: Leave them whole (trim any stems to 1 inch) and unpeeled.
Cook: Wrap in aluminum foil and roast at 400°F for about 1 hour (they’re done when they can be pierced with 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 on a cookie sheet, flesh-side down, at 400°F 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.
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.
Peas
Prep: None at all for frozen peas!
Cook: Steam frozen peas for about 2 minutes; if thawed, reduce steaming time to 30 to 60 seconds.
Puree: In a food processor or blender for about 2 minutes, until very smooth and creamy. Add water if necessary.
Red Bell Peppers
Prep: Cut in half through the stem end. Remove the stem, seeds, and white membrane.
Cook: Steam for 10 to 12 minutes.
Puree: In a food processor or blender for about 2 minutes, until smooth.
Spinach
Prep: No prep at all for baby spinach.