Sweet Orange, Vegetable & Broccoli Puree

A lovely seasonal vegetable puree for the babies or a yummy mash for older children and adults.

Nutrition Note: The natural sweetness for the sweet potato and carrot appeals to babies’ innate preference for sweetness and encourages acceptance and enjoyment of broccoli.

This recipe was developed by contributing intern Accredited Practising Dietitian (APD) Katrina Mills from Body Fusion Lane Cove. Katrina is an enthusiastic and driven dietitian who advocates for eating whole foods, living an active lifestyle and maintaining a positive mindset. She is a keen cook, who often experiments with new healthy recipes and actively engages in the promotion of positive nutrition messages through her online blog, social media and podcasts.
Webstite: www.katrinamills.com.au; www.bodyfusion.com.au
Instagram: @bodyfusion
Facebok: Body Fusion Lane Cove

Read more about Broccoli and inspired recipes from Katrina:

• Seasonal Spotlight: Broccoli (coming soon)
• Broccomole
• Caramelised onion, capsicum and broccoli pastry bake (coming soon)
• Cheesy turkey broccoli bites

Join us on Facebook for other foodie bits and pieces.  

Ingredients

• 1 small sweet potato, approx 300g, finely chopped
• 1 large carrot, finely chopped
• 1/4 cauliflower, florets only
• 1 1/2 cups broccoli florets

Method

Step 1

In a large saucepan, bring 3 cups of boiling water to the boil. -

Step 2

Steam the sweet potato and carrot in a steamer basket over the saucepan of boiling water for 10-15 minutes. -

Step 3

Add the cauliflower and broccoli and cook for another 5 minutes, or until just tender. -

Step 4

Transfer the vegetables into a food processor and pulse until you have the desired consistency, or simply mash for a version with more texture. -

Step 5

Storage: keep the puree in the fridge for 1-2 days or store in individual portions in the freezer for 1-2 months. -