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Green vegetable puree recipe

Green vegetable puree recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A nutritious and wholesome homemade baby food, suitable for older babies. It's also a fantastic puree to go with fish or chicken.

3 people made this

IngredientsServes: 4

  • 50g broccoli florets
  • 20g chopped Swiss chard
  • 85g peas
  • 15g fresh spinach
  • 1 clove garlic, finely chopped
  • 1 tablespoon lemon juice

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. 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 the 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 125ml of the hot water.
  2. Place the vegetables, hot water and lemon juice into a liquidiser. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the vegetables moving before leaving it on to puree.
  3. Cool before serving or divide the puree into four equal portions and freeze in resealable plastic bags for future use.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by BusySpoons

I added 3/4 cup of this puree to spaghetti sauce and my family was none-the-wiser! It made the sauce turn from bright red to a little darker red, but nobody detected anything different in the color or taste of the sauce. It's a great way to incorporate an extra dose of greens into a family favorite, undetected by my not-so-green-loving kids. A great vitamin-packed puree! I typically freeze these purees in an ice cube tray and then transfer the cubes to a freezer bag, then thaw them in glass in the fridge overnight or in the microwave.-17 Sep 2010

by cjucoder

I was having dental surgery and would have to eat soft foods. Found this recipe while looking for something healthy that wouldn't need chewing. This was actually very good! I left out the peas but otherwise followed the recipe. I topped mashed potatoes with this, but I can see it good for topping pasta.-23 Apr 2012

by sarjungle

This is a delicious recipe. I haven't made it with the ingredients called for except the broccoli. I've used broccoli, edemame, and kale. Umm!!-21 Jun 2015

12 Delicious Pureed Vegetable Soup Recipes

But as I grow older, I started understanding that eating veggies will help me get the nutrition I need, especially when I am on a diet.

The only way I could think of is to swallow these vegetables by blending them a.k.a, pureed soups.

We all know that there are so many good things about eating vegetables. It can give you great nutrition, fill you up, prevent you from constipation and etc.

But eating vegetables as it is are very hard for me especially when I am not in the mood for chewing it.

So one day while watching Youtube for great vegetable recipes, I came across how to make tomato soups and grilled cheese, which is a great recipe to make during Fall or Winter season by the way.

What made me interested is that the recipe doesn’t include milk but instead they used flour and made a roux.

This is great because some of us may not be able to eat too much cream. I know because I have that problem.

Every time I drink milk or mix cream into my meals, it would make me bloated for a whole day.

Only Three Ingredients:

Vegetable purée is very easy to make and only contains three ingredients: the vegetable of your choice, butter, clarified butter or ghee, and chicken stock. Now I am just going to give you a word of advice, homemade chicken stock makes all the difference. (my recipe below) But if you just aren’t down with that use store bought.

Choosing Your Vegetables

Achieving the right consistency with puréed soups is easiest when using starchy vegetables like carrots, potatoes, sweet potatoes, squash, peas and corn, along with most any other root vegetable, like parsnips and turnips. Beans and legumes, including lentils and chickpeas, are also good starchy ingredients for making puréed soups. See this carrot soup, this turnip soup and this lentil-tomato soup.

In general, you would simmer these veggies in stock or broth and, as they cook, they release their starch into the soup. Then when you blend, your soup attains a nice, smooth consistency. The starch emulsifies, or holds the soup together. Without it, the soup would separate in the bowl, with the particles of puréed vegetable floating atop the liquid.

Non-starchy vegetables, like broccoli, cauliflower, asparagus, mushrooms, celery, tomatoes, peppers and leafy greens, are also wonderful ingredients for making puréed soups. But they need a little help in the thickening department. So you'll usually need to add some starchy ingredient to the soup, ideally one with a neutral flavor, like potatoes or rice. See this broccoli soup, this celery soup and this mushroom soup.

We'll talk more about thickening in a minute. But first let's walk through the process of making the soup. It's a standard method that you can use for making any kind of puréed soup, using whatever ingredients you desire.

10 Simple Vegetable Puree Recipes for Baby

Vegetable puree baby food recipe – When a baby close to 6 months old, her parents and other caregivers start worrying about starting solid food for her. Most paediatricians recommend exclusive breast feeding till age of 6 months and then starting solid food gradually. Do check out the weekly meal plan for 6 months baby.

One of the first things that are often recommended are fruit and vegetable purees. We shared 8 simple fruit purees for babies sometime back and today we share 10 simple vegetable purees for babies who are just starting on solids. These purees can also be mixed with cereals and dishes like phase etc.

8 Secrets For a Moist & Juicy Roast Turkey

Many chefs today, while not giving up entirely on using butter and cream, have embraced vegetable purées as a way to create sauces or to give texture or saucelike consistency to flavorful liquids like deglazed pan juices or the drippings from a roast. Although these purées are intrinsically more healthy, they’re successful because they’re delicious.

I often use vegetable purées by whisking some into a pan sauce or gravy in the same way I would add cream or butter for flavor and body. For example, after deglazing with red wine the pan in which I cooked a couple of lamb chops, I’ll stir in a little onion purée and perhaps the tiniest bit of butter.

I’ll also use a vegetable purée as a base for a sauce made independently of the food it accompanies. For example, a purée of roasted red peppers flavored with balsamic vinegar or some puréed chi­potle chiles is an easy, flavorful, and colorful sauce for grilled fare, like ribs or chicken.

Cook the vegetable first. In order to be puréed, the vegetable must be softened through cooking. Delicate vegetables, such as sorrel or spinach, need just a quick sauté to soften them. Fresh chiles and red bell peppers benefit from being charred this makes it easy to remove their skins and gives them a deeper, sweeter flavor. Vegetables roasted right along with a whole chicken or turkey become soft enough to purée and are delicious stirred into gravy.

The right tool for the best purée

There are all kinds of kitchen gadgets you can use to purée.

The electric approach. Food processors work really well for stiffer purées, such as those made from root vegetables or onions.

Blenders are best for more liquid mixtures, such as thin sauces designed to be served around the food in a large soup plate. I also like to use a blender for puréeing leafy vegetables and herbs the blades seem to reach the food better, giving you a more emulsified purée that’s uniform in color.

Puréeing unplugged. For a smoother purée or to remove any seeds or skins, you may want to force the food through a food mill, a drum sieve, or a chinois (a very fine mesh strainer).

A food mill uses a propellerlike crank to force the mixture through a perforated metal grid. This tool has the advantage of straining and puréeing at the same time—perfect for ingredients like tomatoes that can be puréed without first removing their skins and seeds.

A fine mesh strainer, a chinois, and a drum sieve are the best gadgets for getting the smoothest purées possible. For all three tools, the food is pushed through tiny openings on a screen with a ladle (for liquids in a strainer or chinois) or a wooden spoon (for stiff mixtures in drum sieve), a process—not as tedious as it sounds—that guarantees a perfectly smooth purée. I’ve found that using an electric tool for an initial purée, such as a food processor for onions, followed by a press through a fine-mesh strainer is the best method for obtaining the smoothest purée with the least work.

Cook's Notes

Parsnip: 2 1/2 pounds, peeled and cut into 1-inch chunks.

Carrot: 2 1/2 pounds, peeled and cut into 1-inch chunks.

Broccoli: 2 pounds, cut into florets, stalks peeled and cut into 1/2-inch chunks, plus1 baking potato, peeled and cut into 1-inch chunks.

Celery Root: 2 pounds, peeled and cut into 1-inch chunks.

Beet: 2 pounds, peeled and cut into 1-inch chunks.

Mushroom: 20 ounces button mushrooms, trimmed and quartered, plus 1 baking potato, peeled and cut into 1-inch chunks.

Butternut Squash: 3 pounds, peeled, seeded, and cut into 1-inch chunks.

Cauliflower: 2 1/2 pounds, cored and cut into florets.

Celery: 2 pounds celery, cut into 1-inch-thick pieces, plus 1 baking potato, peeled and cut into 1-inch chunks.

Recipe Summary

  • 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

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.

Frequently Asked Questions

But before we dive into the recipes, let me answer a few of the most asked questions I get from my readers.

Can baby have spices in their food?

Yes, yes, yes! Babies can absolutely have spices mixed into their purees from the very first bite. Adding a pinch of spice and herb to a baby&rsquos food makes it taste better and gives the food additional medicinal properties. Read more here. But as I always say &mdash you do you! If you don&rsquot want to add spices to your baby&rsquos food, you can certainly leave them out. Don&rsquot worry I give instructions on each recipe card for both.

To reduce the risk of allergies, should I introduce the puree without the spices first and then add the spices after knowing baby isn&rsquot allergic?

My rule of thumb is that unless there is an immediate family member that has a true allergy to a certain spice or food, then introducing your baby to spices at the same time as new food is completely acceptable. Spice and herb allergies in babies and adults are very rare. But remember, it&rsquos always recommended to keep an eye on baby when introducing any new food or spices.

At what age should I start my baby on baby food purees?

When a baby can start on solid foods is determined by their own rate of development, which generally comes between 4-6 months of age. Some of the developmental milestones babies need to reach to start solids include: if your baby has solid control of their head and neck, if your baby has doubled in weight, and if your baby is reaching for or opening their mouth when you eat (see my guide here). Before you start your baby on purees, you should consult with your pediatrician to make sure your child is developmentally ready for solids.

More Questions? Head down to the comments below and let me know what other questions you have.

Green Garlic Purພ

Recipe adapted from Michael Anthony, Gramercy Tavern, New York, NY

Yield: About 2 cups

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


3 medium green garlic stalks, green and white parts separated, thinly sliced

1 bunch (about 3 ounces) ramps, green and whites separated, chopped


1. In a medium skillet over medium heat, warm the olive oil. Add the green garlic whites and ramp whites, and season with salt. Cook, stirring occasionally, until tender, 8 to 10 minutes. If the pan looks dry, add a tablespoon of water. Remove from the heat and let cool.

2. Build an ice bath. Bring a medium pot of salted water to a boil. Blanch the spinach for 20 seconds, then remove using a slotted spoon and transfer to the ice bath. Repeat the process with the green garlic and ramp greens, cooking each for 30 seconds before transferring to the ice bath. Drain the greens and squeeze dry.

3. In a blender, combine the cooked whites and greens with ¼ cup water. Blend on high speed until smooth. Continue to thin out with water if necessary. Season the mixture with salt.

4. Serve the purée with seafood, over grilled vegetables or toss with pasta.