Broccoli and Sweet Potato Puree







A recipe allowed in a / / / diet.

These smooth and extra-velvety purees have ‘for the kids’ written all over them. But there is no ‘only’ written there! So you should start eating them, too, if you’re not doing it already, that is. This time, we have mixed baked sweet potatoes, pear, and broccoli!

Nutritional Chart

Calories: 235 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 7 g
  • 8 g
  • 37 g

Ingredients Needed for Broccoli and Sweet Potato Puree

2 sweet potatoes, thinly sliced
1 tablespoon olive oil
1 pear, diced
10 ounces broccoli
2 tablespoons vegetable stock

How to Make Broccoli and Sweet Potato Puree

  1. Lay the sweet potato slices into a baking dish, drizzle them with olive oil and season them with salt.
  2. Bake for 20 minutes at 400ºF/200ºC.
  3. Fill a medium-sized pot halfway with water and bring to a boil.
  4. Add the pear and broccoli, then boil for 15 minutes.
  5. Transfer the boiled veggies to a blender.
  6. Add the baked sweet potato slices and the vegetable stock, then puree them together.

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