Vegetable purees are not just a feast for the eyes but also a powerhouse of vitamins and minerals, offering a delightful way to incorporate wholesome goodness into your meals. From the earthy richness of sweet potatoes to the refreshing zing of leeks, these Vegetable Puree Recipes are sure to be a great hit.
Table of Contents
Pureed Vegetable Recipes You Will Love
So here are the ingredients needed to make the following recipes:
- Pureed Cauliflower
- Pureed Leeks
- Pureed Carrots
- Pureed Sweet Potato
Ingredients Needed for Vegetable Puree
- Small Carrots: Add a sweet and earthy flavor to the puree, enhancing the overall taste and providing essential nutrients.
- Leek (only the white and pale green parts): Adds a mild and onion-like flavor to the puree, complementing the other vegetables and adding depth to the dish.
- Sweet Potato: Brings a sweet and creamy texture to the puree, making it more filling and adding a vibrant color.
- Cauliflower Florets: Contribute a mild and slightly nutty flavor to the puree, offering a smooth texture when blended.
- Water: Provides the necessary liquid for cooking and blending the vegetables into a smooth puree.
- Butter: Adds a rich and creamy element to the puree, enhancing the overall taste and texture.
- Whole Milk: Adds a creamy and velvety texture to the puree, making it richer and more indulgent while also helping to blend the vegetables smoothly.
You will also need a food processor or Blender To Blend Your Veg once it is cooked! If you don’t own a blender you could use a blend stick.
How To Make Cauliflower Puree
Step One: Place the cauliflower in the Instant pot with a cup of water. Pressure cook for 5 minutes. Once the time is up, allow for a 5 minute NPR. Drain the cauliflower and add to the Food Processor.
Step Two: Once the cauliflower is in the food processor, add ¼ tsp butter and 2-3 tbsp milk. Also add salt and pepper to taste. Puree the cauliflower into a smooth puree and serve. Repeat for every vegetable.
How To Make Carrot Puree
Step One: Incorporate this root vegetable puree into your bariatric diet. Pressure cook for 5 minutes then quick release.
Step Two: Blend in the food processor with a tablespoon of milk and a pinch of salt and pepper.
Carrot Puree is fantastic for the gastric bypass or gastric sleeve patient but also a fantastic First Food For Infants and a great pureed vegetable for the elderly to enjoy.
Leek Vegetable Puree Recipe
Step One: Add the leeks to the Instant Pot. Pressure cook for 1 minute followed by a quick release.
Step Two: Puree the leeks with a drop of milk, salt, and pepper in a food processor or use an immersion stick.
We love the silky texture that leeks take on when they are cooked. Pureed leeks will add iron and manganese to your diet. Leeks also contain Vitamins A, B6 and C. Plus, their mildly sweet flavour is amazing! Leeks are tasty and are fantastic as pureed vegetables and also make fantastic soup.
How To Make Sweet Potato Puree
Sweet potatoes will nourish your body with calcium, iron, selenium and plenty of fiber. Just like carrots, sweet potato puree will also provide lots of beta carotene, which converts to Vitamin A in the body.
Step One: Pressure cook the sweet potato for 5 minutes. Then perform a quick release.
Step Two: Add the sweet potato, milk, salt, and pepper to the food processor. Blend into your puree.
Chicken Stock Alternative
The recipes above use milk, salt, and pepper. I sometimes add chicken stock to give my puree a different flavor profile. If using chicken stock only add pepper as there is plenty of salt in the stock.
Using the Instant Pot to Make Root Vegetable Puree
Pressure cooking makes these Pureed Food Recipes so quick and easy! The Instant Pot is a favorite tool in the kitchen of many gastric bypass and bariatric sleeve patients. Your Instant Pot is the key to making a variety of pureed vegetables in minutes. Seriously, I love my Instant pot, in fact, I own two Instant pots and often use them together so I can cook and meal prep super fast and prepare my meals in advance.
In addition to being packed with nutrients, vegetable purees are also low in calories and gentle on your stomach. This makes them the perfect food for those who are recovering from gastric bypass surgery.
FAQ’S
Yes, you can freeze vegetable puree in airtight containers or freezer bags for up to 3-6 months, ensuring proper labeling and leaving room for expansion.
Vegetable Puree Recipes For The Pureed Food Diet
Ingredients
- 3-4 small carrots peeled and chopped
- 1 leek chopped (only the white and pale green parts)
- 1 sweet potato peeled and chopped
- 2 cups cauliflower florets
- 4 cups water divided
- 1 tsp butter softened, divided
- 8-12 tbsp whole milk divided
Instructions
Steam one vegetable at a time. For every vegetable:
- Pour one cup of water into inner pot of Instant Pot. Add veggies (one sort at a time). Then close the lid to Instant Pot and set on manual high pressure for 5 minutes.
- Once time is up, allow for a 5 minute NPR. Drain vegetables and add into a food processor.
- Once vegetables are in the food processor, add ¼ tsp butter and 2-3 tbsp milk. Puree vegetables and serve.
- Repeat for every vegetable.
Nutrition
Notes
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Can the root vegetables be roasted first to give added flavor? My sleeve surgery is scheduled for late February and I’m in the planning stages now for automated meals, protein shakes, etc. thanks!
yes sure. You can roast the veg if you prefer. So long as it’s cooked well. Roasted or steamed is fine!