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Apple, Veggie and Chicken Breast Puree

Apple, Veggie and Chicken Breast Puree

It’s not every day you prepare an all-in-one puree. This is one of those days. One of these days in which your puree has everything in it: veggies and fruits (leek, pumpkin, carrot, apple, and sweet potato), meat (chicken breast), and cheese (parmesan). All-in-one, said and done!

Apple, Veggie and Chicken Breast Puree Read More »

Ingredients Needed for Apple, Veggie and Chicken Breast Puree

1 tablespoon olive oil
1 leek, sliced
7 ounces pumpkin, diced
2 carrots, diced
1 apple, diced
1 sweet potato, diced
6-7 ounces chicken breast, cubed
3-4 cups chicken stock
3 tablespoons parmesan, grated

How to Make Apple, Veggie and Chicken Breast Puree

  1. Heat the olive oil in a pot over low heat, then add the leek, pumpkin, carrots, apple, and sweet potato
  2. Cook and stir for 10 minutes.
  3. Add the chicken breast and keep cooking and stirring until it starts changing color.
  4. Add the chicken soup, cover with the lid, and cook for 10-12 minutes more, or until reduced.
  5. Transfer the cooked veggies and meat to a measuring glass.
  6. Add the parmesan and mash everything.
Pea and Potato Puree

Pea and Potato Puree

This is made with peas and potatoes mainly but we added also leek to spike the taste. All in all, only 40 minutes separate you from a velvety scrumptious experience.

Pea and Potato Puree Read More »

Ingredients Needed for Pea and Potato Puree

1 tablespoon butter
1 leek, thinly sliced
2 potatoes, cubed
water or vegetable stock (2-3 cups)
7 ounces of frozen peas

How to Make Pea and Potato Puree

  1. Melt the butter in a pot over low heat.
  2. Add the leek. Cook and stir for 4-5 minutes.
  3. Add the potatoes and cover them with water or vegetable stock.
  4. Bring to a simmer and cook until the potatoes are fork-tender.
  5. Add the peas. Cook and stir for 2-3 minutes.
  6. Transfer the veggies to a measuring glass and puree them using a hand blender.
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