A. Prepare the vegetables and fruits:
1. Wash and drain.
2. Lay out a sheet of waxed paper, dish towel, or shopping bag (cut so you can open it up) to collect the trimmings.
3. Prepare as shown below. Can also use frozen or canned fruits and veggies.
B. Cook the vegetables:
Steaming:
1. Peel, trim and cut up as shown below.2. Put about 1in of water in the bottom of a pot. Add a steamer basket, cover, and bring to a boil.
3. Place the veggies in the steamer - up to a double layer will steam well- cover and steam the number of minutes recommended below.
4. Drain in a colander.
Roasting:
1. Preheat oven to 400.
2. Prepare the vegetables as recommended.
3. Set aside until cool enough to handle. Then peel beets, or scoop sweet potato or squash out of the peel with a spoon.
Microwave:
1. Peel, trim and cut up veggies.
2. Put them in a glass or ceramic container. Add 2TBS water. Loosely cover with microwaveable plastic wrap, a lid, or wax paper.
3. Microwave in 1min increments until they are tender when pierced with the tip of a sharp knife.
C. Puree:
1. Put the vegetables and fruits into a food processor or blender, secure the lid, press the "on" button ("grind" on a mini) and puree until smooth and creamy. Generally, this takes about 2 minutes.
2. Add water if needed to cauliflower, carrots and broccoli.
3. Let warm purees cool.
D. Portion and Package:
1. Measure the purees into 1/2C portions and package in small zipperlock plastic bags if you plan to use within a few days (freezer bags for longer storage).
2. Using permanent marker, label each bag with type and amount and the date. For example: 1/2C spinach, 9/26/07.
3. Refrigerate purees that will be used in the next couple of days; freeze the rest.
E. Cook!
1. Choose the purees you need for the recipes you are cooking.
2. Scan the recipes and chose the one you need, always use older first.
3. Thaw bags of frozen puree in the microwave, or soak in a bowl of hot water.
4. Snip the corner of the bag and squeeze out the puree.
5. Use just like any other ingredient.
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AVOCADOS
Prep: Cut in half lengthwise, whack the blade of a chef's knife into the seed, twist to loosen, and remove. Scoop the flesh out of the peel.
Puree: Mash well in a bowl with a fork until very smooth, then puree in a food processor or blender for about 2 minutes. When storing, squeeze air out of bag before sealing.
BEETS
Prep: Leave them whole (trim any stems to 1in) and unpeeled.
Cook: Wrap in foil and roast at 400 for about 1 hr (they're done when they can be pierced with tip of sharp knife).
Puree: After peeling, place in a food processor or blender for about 2 minutes.
BROCCOLI
Prep: Cut into florets.
Cook: Steam for 6 to 7 minutes. Florets should be tender but still bright green (if they turn an olive green color, they're overcooked).
Puree: In a food processor or blender for about 2 minutes. Add a few teaspoons of water if needed for a smooth, creamy texture.
BUTTERNUT SQUASH
Prep: Cut off the stem, cut squash in half lengthwise and scrape out seeds.
Cook: Roast the halves on a cookie sheet, flesh-side down, at 400 for 45 to 50 minutes.
Puree: Scoop out the flesh and puree in processor or blender for about 2 minutes.
CARROTS
Prep: Peel, trim the ends, and cut into 3in chunks.
Cook: Steam for 10 to 12 minutes.
Puree: In a processor or blender for about 2 minutes, with a few teaspoons of water if needed for creamy texture.
CAULIFLOWER
Prep: Cut off florets and discard core.
Cook: Steam for 8 to 10 minutes.
Puree: In a processor or blender for about 2 minutes, with a few tsp of water if needed.
PEAS
Prep: None at all for frozen peas!
Cook: Steam frozen peas for about 2 minutes; if thawed, reduce steaming time to 30 to 60 seconds.
Puree: In a processor or blender for about 2 minutes, until very smooth and creamy. Add water if necessary.
RED BELL PEPPERS
Prep: Cut in half through the stem end. Remove the stem, seeds and white membrane.
Cook: Steam for 10 to 12 minutes.
Puree: In a processor or blender for about 2 minutes, until smooth.
SPINACH
Prep: No prep at all for baby spinach. For mature spinach, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf.
Cook: Steam for 30 to 40 seconds, or cook in a skillet with 1 TBS water for about 90 seconds, or just until wilted.
Puree: In a food processor or blender for about 2 minutes, until smooth.
SWEET POTATOES
Prep: Do not peel. Cut into quarters, if steaming. Leave whole if roasting.
Cook: Steam for 40 to 45 minutes. Roast at 400 for 50 to 60 minutes.
Puree: Scoop out the flesh and puree in a food processor or blender.
ZUCCHINI AND SUMMER SQUASH
Prep: Trim off the ends and cut into 1in pieces.
Cook: Steam for 6 to 8 minutes.
Puree: In a processor or blender for about 2 minutes, until smooth.
APPLES:
Prep: May be peeled or not. Quarter and core.
Puree: In a blender for about 2 minutes.
BANANAS:
Prep: Use ripe bananas for the smoothest, sweetest puree. Peel.
Puree: Mash with a fork on a cutting board then puree in a blender for about 2 minutes.
BERRIES:
Prep: Thaw, if frozen. Cut or pull off the stems for strawberries.
Puree: In a blender for about 2 minutes.
CANTALOUPE:
Prep: Cut the melon in half, then scoop out the seeds. Cut the melon into wedges and pare off the rind.
Puree: In a blender for about 2 minutes.
CHERRIES:
Prep: If fresh, stem the cherries and pit them with a cherry pitter. If frozen, thaw them.
Puree: In a blender for about 2 minutes.
PINEAPPLE:
Prep: Cut off the stem. Pare off the rind, cutting deeply enough to remove the prickly eyes. Quarter it lengthwise, cut out the core, and cut into chunks.
Puree: In a blender for about 2 minutes.
