SOLE, SWEET POTATO, AND BROCCOLI PUREE

SOLE, SWEET POTATO, AND BROCCOLI PUREE image

Yield 3 servings

Number Of Ingredients 5

½ sweet potato (about 7 oz), peeled and cut into small dice, or substitute similar amount of carrots
2 broccoli florets (about 1 ½ oz in total), cut into small pieces
4 oz sole or other white fish fillet, skinned and cut into little-finger size strips
1⁄4 cup milk
2 tbsp shredded Gruyère or Emmental cheese

Steps:

1. Spread out the sweet potato and broccoli in a steamer (or use a metal colander set over a pan of simmering water). Cover and steam until really tender, 6-8 minutes. 2. Meanwhile, put the fish into a small saucepan, cover with the milk, and cook until it flakes easily, about 2 minutes. Remove from the heat and stir in the cheese until melted. Put the vegetables and fish mixture in a blender or baby foodmill and purée. Add a little more milk, if necessary. 3. Cool as quickly as possible (put the purée in a glass bowl set in a second bowl of ice and stir for 4-5 minutes), then cover and refrigerate. Or, freeze in individual portions; when needed, thaw overnight in the refrigerator. 4. To serve, heat the purée in a microwave or small saucepan until piping hot, stirring occasionally and adding a little more milk if necessary. Cool to warm and check the temperature before serving.