Sneaky Chef Orange Purée

Sneaky Chef Orange Purée
Staff Writer

Jerry Errico

Sneak Chef Orange Purée

This purée resembles puréed baby food a little bit, but is still delicious and easy to slip into any meal you're making for your kids. They'll never know that they're eating two — not one — vegetables. 

8
Servings
3
Calories Per Serving
Deliver Ingredients

Notes

Missy Chase Lapine is the author of The Sneaky Chef series of cookbooks. Connect with her at TheSneakyChef.com or Facebook or Twitter.

Ingredients

  • medium sweet potato, coarsely chopped
  • medium carrots, sliced into thick chunks
  • 2-3  Tablespoons  water

Directions

Place the carrots and sweet potatoes in a medium-sized pot and cover with cold water. Bring to a boil and cook for about 20 minutes, until carrots are very tender. Careful — if the carrots aren’t tender enough, they may leave telltale little nuggets of vegetables in recipes, which will reveal their presence to your kids — a gigantic no-no for The Sneaky Chef.


Drain the carrots and sweet potatoes and put them in the food processor with 2 tablespoons of water. Purée on high until smooth and no pieces of vegetables showing. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the purée, but the less water, the better.


This recipe makes about 2 cups of purée; double it if you want to store more. Orange Purée will keep in the refrigerator for up to 3 days, or you can freeze ¼-cup portions in sealed plastic bags or small plastic containers.


 

Nutritional Facts

Vitamin A, RAE
5µg
1%
Calcium, Ca
3mg
0%
Folate, total
2µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
3mg
0%
Sodium, Na
2mg
0%
Water
3g
0%

Orange Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Orange Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.