This powerful duo will provide some of the following nutrients to your infant:
Broccoli: Folate, Antioxidant, Vitamin A, Vitamins C & E, fiber
Sweet Potatoes: Beta-Carotene (Vitamin A), Vitamin C, fiber, vitamin B-6, potassium, Antioxidant
http://www.webmd.com/food-recipes/5-winter-superfoods-sweet-potatoes-nutrient-profile
Step By Step Instructions:
Thoroughly scrub 3 medium sweet potatoes and 1 bunch of broccoli under cold water.
Peel the skin off of the sweet potato. I also like to peel the skin off the broccoli’s stem, if I intend to use it.
Cut the ends off of the sweet potato.
To facilitate in cutting the sweet potato, carefully, stand the sweet potato on one of its ends on the cutting board. Cut a small portion off, as shown, to give it a flat surface to lie on.
Don’t discard that piece. Rather, chop it up into slices and place it in your steam basket.
Cut the sweet potato into thin slices and place them in the steam basket.
Cut the end off of the broccoli and discard it.
Cut the stem off of the broccoli. I use the stem of the broccoli as well because it too provides many nutrients. I like to separate it from the florets because the stem is a bit more tough. As a result, I thinly dice the stems so this way the stems and the florets can cook in the same amount of time.
Cut the stems into small chunks
Cut the rest of the broccoli into medium chunks
Place the broccoli into the steam basket.
Add water to your saucepan
Place the steam basket over the saucepan. Make sure the steam basket doesn’t touch the water when placed inside the saucepan.
Cover it with a lid and bring the water to a boil.
Once the water starts to boil, decrease the heat to medium low ( a temperature to where you can hear a low boil occurring in the saucepan). Allow it to steam for 30 minutes or until the sweet potatoes and the broccoli are fork tender.
The sweet potatoes and broccoli are done once they are fork tender, meaning a fork can easily go through them.
Carefully spoon the sweet potato and the broccoli into the blender and allow it to sit for a few minutes just to bring the temperature down a bit.
Add 1/4 cup of filtered water and blend it altogether until it resembles a puree like consistency.
Spoon the puree into glass jars and let them cool.
Store it in the refrigerator.
Or
Place them in freezer safe containers and place it in the freezer.
Recipe
Pureed Sweet Potatoes with Broccoli
Makes about 20 ounces
Ingredients-Organic, if possible
- 3 medium Sweet Potatoes
- 1 Broccoli bunch
- 1/4 cup of filtered water to blend
Instructions:
Thoroughly scrub the medium sweet potatoes and the broccoli under cold water. Peel the skin off of the sweet potato. I also like to peel the skin off the broccoli’s stem, if I intend to use it.
Cut the ends off of the sweet potato. To facilitate in cutting the sweet potato, carefully, stand the sweet potato on one of its ends on the cutting board. Cut a small portion off to give it a flat surface to lie on. Don’t discard that piece. Rather, chop it up into slices and place it in your steam basket. Cut the sweet potato into thin slices and place them in the steam basket.
Cut the end off of the broccoli and discard it. Cut the stem off of the broccoli and don’t discard it because it too provides many nutrients. I like to separate it from the florets because the stem is a bit more tough. Furthermore, thinly dice the stems so this way the stems and the florets can cook in the same amount of time. Cut the stems into small chunks and the rest of the broccoli into medium chunks. Place the broccoli into the steam basket.
Place the steam basket over the saucepan. Make sure the steam basket doesn’t touch the water when placed inside the saucepan. Cover it with a lid and bring the water to a boil.
Once the water starts to boil, decrease the heat to medium low ( a temperature to where you can hear a low boil occurring in the saucepan). Allow it to steam for 30 minutes or until the sweet potatoes and the broccoli are fork tender, meaning a fork can easily go through them.
Carefully spoon the sweet potato and the broccoli into the blender and allow it to sit for a few minutes just to bring the temperature down a bit. Add 1/4 cup of filtered water and blend it altogether until it resembles a puree like consistency.
Spoon the puree into glass jars and let them cool.
Store it in the refrigerator.
Or
Place them in freezer safe containers and place it in the freezer.
