Keen Green Veggie Puree

Directions

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 a 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 1/2 cup of the hot water.
2. Place the vegetables, hot water, and lemon juice into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, 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 (2)

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23

BusySpoons

Sep. 20, 2010

"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..." See more 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."

3

cjucoder

Apr. 23, 2012

"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 ..." See moreotherwise followed the recipe. I topped mashed potatoes with this, but I can see it good for topping pasta."