This naturally sweet orange vegetable puree combines smooth, tasty carrots and sweet potato, with a little butternut squash. These three vegetables are ideal for first tastes, and are packed full of nutrients. A swirl of olive oil and a touch of roasted garlic and fresh parsley add to this fantastic recipe, a popular puree with our little piccolo’s.
Tip: If you have less time to make this, simply grate the carrot, sweet potato and butternut squash into the pan, it will take much less time to cook.
Dash of olive oil
1 medium sweet potato, peeled and roughly chopped
100g butternut squash, peeled, chopped and de-seeded
2 carrots, peeled and roughly chopped
1 small clove of garlic, peeled and crushed
¼ tsp of dried parsley or 3/4 leaves of fresh parsley
100ml of salt free stock or boiling water
Heat the oil in a medium sized saucepan. Add the garlic and stir for a minute before adding the carrot, sweet potato and butternut squash. Stir on a medium heat for a few minutes.
Add the stock and stir in the parsley. Place a lid on and cook for around 10 minutes until the vegetables are soft.
Reserve around half of the stock by pouring it into a mug. Blend the vegetables and add more water to get to the consistency you want.
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