Guide to Purees

Pureeing is a great way to get extra vegetables into every meal without realizing that they are there. It is fairly easy to get a good collection of frozen purees in one evening. Here, I am providing a guide to pureeing a wide variety of the most nutritious vegetables. Much of my information came from Jessica Seinfeld's book, Deceptively Delicious.

The Vegetables

Beets

Prep: Leave them whole (trim any stems to 1 inch) and unpeeled.

Cook: Wrap in aluminum foil and roast at 400°F for 1 hour (they're done when they can be pierced with a sharp knife.

Puree: After peeling, place in a food processor or blender for about 2 minutes.

Butternut Squash

Prep: Cut off the stem, cut in half lengthwise and scrape out the 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 for 2 minutes.

Carrots

Prep: Peel, trim the ends, and cut into 3-in chunks

Cook: Steam for 10-12 minutes.

Puree: In a food processor 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 8-10 minutes.

Puree: In a food processor for about 2 minutes with a couple teaspoons of water if needed for a smooth, creamy texture.

Spinach

Prep: No prep for baby spinach. For mature spinach, take the stems off the leaves.

Cook: Steam for 30-40 seconds, or  cook in a skillet with 1 tablespoon of water for about 90 seconds, or just until wilted.

Puree: In a food processor or blender for about 2 minutes, until smooth and creamy.

Summer Squash and Zucchini

Prep: Trim off the ends and cut into 1-inch pieces.

Cook: Steam for 6-8 minutes.

Puree: In a food processor for about 2 minutes, until smooth.

Sweet Potato

Prep: Do not peel. Leave whole.

Cook: Roast at 400°F for 50-60 minutes.

Puree: Scoop out the flesh and puree in a food processor.



When you're done pureeing, scoop the purees out of your blender and into quart-sized freezer bags. On each bag write which vegetable it is and the date you packaged it. These purees will store well in the freezer for at least 6 months.