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.
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.
Yields: One serving per vegetable: You can make a lot in one go and freeze it to save even more time!
How to Make Vegetable Puree
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).
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. Also add salt and pepper to taste.
Puree vegetables into a smooth puree and serve. Repeat for every vegetable.
You may not think something with such a mild taste would be very nutritious, but cauliflower provides tons of Vitamin C, as well as folate, potassium and Vitamin B6.
Cauliflower also contains Vitamin K. We don’t talk all that much about Vitamin K, but it is important for blood clotting — which you definitely need when you are recovering from bariatric surgery.
Incorporate this root vegetable puree into your bariatric diet to gain the benefits of the many antioxidants carrots provide.
Nearly everyone loves the sweet taste of carrots, which are also a great source of biotin and potassium.
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
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.
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.
Vitamin A supports your immune system, and you want to keep your immunity high while your stomach heals.
Sweet potato is better for the diet than plain potatoes and has more goodness and nutrition.
All four vegetable puree recipes are super tasty and you can add extra flavour if you like.
I sometimes add chicken stock to make my puree more flavoursome and you might want to do the same. You can also add salt and pepper to taste. Enjoy!
This simple puree is a good way to get protein into your diet. Peas are also a great source of fiber, Vitamin C and vitamin K.
Adding peas to your pureed food diet will give you some important nutrients as well as a bit of sweetness.
Beetroot is a source of many essential vitamins and minerals, including folate, potassium, magnesium, and manganese.
This beautiful deep red root vegetable is also a significant source of dietary nitrates, which have been shown to improve athletic performance.
Pumpkin Puree Recipe
Pumpkin is a great source of beta-carotene, Vitamin C, potassium and fiber. Adding pumpkin puree to your diet will give you some essential nutrients as well as a lovely orange colour.
If you are struggling to get enough vegetables into your diet post-surgery, then pumpkin puree is a great way to add more variety and nutrition.
Using the Instant Pot to Make Root Vegetable Puree
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.
Stage Two Bariatric Diet
During the Stage Two Bariatric Diet, you will need to eat foods that are smooth and contain no pieces of solid food. Try to use a variety of pureed food recipes in order to get a variety of nutrients.
In addition to vegetable puree, you want to incorporate sources of protein into your meals. Good sources of high protein for the gastric bypass pureed foods stage include purees containing scrambled eggs, beans, chicken and fish.
Tips for Making Pureed Food Recipes for Bariatric Patients
Try combining vegetable purees together for more flavourful meals. It is best to cook the vegetables and puree them separately, then combine the purees.
When you blend your vegetables, aim for the consistency of a thick soup or yoghurt.
To save time, you can prepare your pureed vegetables in batches, and then freeze them in individual portions.
To freeze your pureed carrots, sweet potatoes, cauliflower and leeks, spoon the puree into ice cube trays. When the food puree is frozen, pop out of the ice cube trays and store in a storage bag in your freezer for up to 3 months. Then it is easy to take out only the portion size you need.
Silicone ice cube trays work well for make-ahead pureed foods. The food will not stick to the silicone, and many come with lids to easily stack in your freezer.
Frequently Asked Questions
How Much Puree Per Serving
For a small side dish or appetizer, you might serve around 1/2 to 3/4 cup of vegetable puree per person.
If the vegetable puree is the main component of the dish, you might consider serving 1 to 1.5 cups per person.
Best Flavorings To Add To Puree
The best flavorings to add to puree depend on personal taste, but options like garlic, herbs (such as basil or thyme), citrus zest, spices (like cumin or paprika), and Parmesan cheese can enhance and diversify the flavor profile.
Can I Freeze Vegetable Puree?
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.
How To Reheat Vegetable Puree
To reheat vegetable puree, transfer the desired amount to a microwave-safe container, cover it to prevent splattering, and microwave on medium heat in short intervals, stirring in between, or reheat on the stove over low to medium heat, stirring frequently until it reaches the desired temperature.
- 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
- 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 Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 221mgCarbohydrates: 32gFiber: 4gSugar: 24gProtein: 14g
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