Best Veggie Puree Recipes

Deceptively Delicious Chicken Nuggets (With Veggie Puree) image

Provided by Karen in MA

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup whole wheat breadcrumbs (or panko)
1/2 cup flax seed meal
1 tablespoon grated parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup sweet potatoes or 1 cup beet, puree
1 large egg, lightly beaten
1 lb boneless skinless chicken breasts or 1 lb chicken tenders, rinsed, dried and cut into small chunks
1/2 teaspoon salt
nonstick cooking spray
1 tablespoon olive oil

Steps:

In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.
In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil.
Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.
Turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

Veggie Puree image

Provided by Krista B

Time 1h

Yield 8

Number Of Ingredients 10

3 (10.5 ounce) cans vegetable broth
1 potato, peeled and cubed
1 carrot, peeled and sliced
½ cup frozen green peas, thawed
½ cup frozen corn kernels, thawed
1 turnip, peeled and cubed
¼ cup shredded cabbage
1 (6 ounce) can sliced mushrooms, drained
½ teaspoon salt
1 ½ teaspoons brown sugar

Steps:

In a large saucepan over medium-high heat, bring vegetable broth to a boil.
To the boiling broth add potatoes, carrots, peas, corn, turnip, cabbage, mushrooms and salt. Boil for 40 minutes, or until vegetables are very well cooked. Drain.
Puree vegetables in a food processor or blender. Sprinkle the puree with brown sugar and stir gently. Store tightly covered in refrigerator.

Nutrition Facts : Calories 66.7 calories, Carbohydrate 14.1 g, Fat 0.5 g, Fiber 2.6 g, Protein 2.3 g, Sodium 485.2 mg, Sugar 4.6 g

Keen Green Veggie Puree image

Provided by PinkSpoons

Time 30m

Yield 4

Number Of Ingredients 6

Steps:

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Arrange the broccoli and swiss chard on the steamer, recover, and steam for 5 to 6 minutes depending on thickness. Add the peas, spinach, and garlic; continue to steam until the vegetables are tender, about 5 minutes more. Remove the vegetables from the steamer, and reserve 1/2 cup of the hot water.
Place the vegetables, hot water, and lemon juice into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree.
Cool before serving, or divide the puree into four equal portions and freeze in resealable plastic bags for future use.

Nutrition Facts : Calories 22.3 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 1.4 g, Protein 1.5 g, Sodium 70.1 mg, Sugar 1.2 g