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Orange puree recipe
By The Associated Press
Friday, March 20, 2009 | 1 comment(s)
Start to finish: 25 minutes (5 minutes active)
Makes 2 cups
1 medium sweet potato, peeled and coarsely chopped
3 medium to large carrots, peeled and cut into thick chunks
2 to 3 tablespoons water
In a medium saucepan over medium-high heat, combine the sweet potato, carrots and enough cool water to cover the vegetables. Bring to a boil and cook for about 20 minutes, or until the carrots are very tender.
Drain the vegetables, then transfer them to a food processor. Add 2 tablespoons of water. Puree on high until very smooth. Stop as needed to scrape the sides of the bowl. If needed, add another tablespoon of water to ensure a smooth consistency.
The puree can be refrigerated for up to 3 days, or frozen in 1⁄4-cup portions for up to 3 months.
(Recipe from Missy Chase Lapine’s “The Sneaky Chef to the Rescue,” Running Press, 2009)
Makes 2 cups
1 medium sweet potato, peeled and coarsely chopped
3 medium to large carrots, peeled and cut into thick chunks
2 to 3 tablespoons water
In a medium saucepan over medium-high heat, combine the sweet potato, carrots and enough cool water to cover the vegetables. Bring to a boil and cook for about 20 minutes, or until the carrots are very tender.
Drain the vegetables, then transfer them to a food processor. Add 2 tablespoons of water. Puree on high until very smooth. Stop as needed to scrape the sides of the bowl. If needed, add another tablespoon of water to ensure a smooth consistency.
The puree can be refrigerated for up to 3 days, or frozen in 1⁄4-cup portions for up to 3 months.
(Recipe from Missy Chase Lapine’s “The Sneaky Chef to the Rescue,” Running Press, 2009)
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