So, I'm going to start using these recipes again so I can make sure my kids, especially Piper, eat more vegetables. Today I'm stocking up my freezer to have the purees on hand. I'm making butternut squash, cauliflower, and carrot purees. They'll last us two weeks or more because you only add about 1/2 cup of one or two purees to each meal. Though it's not much, it certainly beets (pun intended) not adding any vegetables at all. Plus, it's simple.
A few of her recipe ideas are to add 1/2 cup cauliflower puree the next time you make mashed potatoes. The butter, milk (or buttermilk), and salt completely cover any cauliflower taste. Since both the potatoes and the cauliflower are white, you're the only one who knows they're in there. You can smile while your kids gobble up their taters and you don't have to battle over eating other veggies. I love it! You can also add sweet potato or squash puree to French toast, pancakes, muffins and so forth. I've added sweet potato puree to the coating I use on homemade chicken strips too. Though not in her book, I do add Low Sodium V8 to most of my soups.
I'm excited to start using Jessica's recipes again to help me get out of the dietary rut we've been in lately. Have you ever used vegetable purees in foods? Just this past week I heard Jessica released a new cookbook. I'll have to see what that one is all about.
Happy sneaky cooking!