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Sunday, September 4, 2011

Orange Puree

This is an add in for recipes I will post from the Sneaky Chef cookbook. Refer to this recipe when I post that a recipe asks for it. This can be used with the Maxed Out Meatloaf.

Ingredients
1 medium sweet potato, peeled and roughly chopped
3 medium to large carrots, peeled and sliced into thick chunks
3-4 Tablespoons water

Directions
1. In a medium pot, cover carrots and sweet potatoes with cold water and boil for about 20 minutes until yams and carrots are very tender.
2. Drain the yams and carrots and put them in the food processor with two tablespoons of water. Puree on high until smooth; no chunks should remain.
3. Store in refrigerator up to three days, or freeze in 1/4 cup portions in sealed plastic bags or small plastic containers.


*You can also use the instant substitution of baby food sweet potato and carrot. It will taste exactly the same.

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