| Ingredients (for 5 servings) | |
|---|---|
| Carrots, cooked & drained | 2 1/2 cups (625 ml) |
| Butter or margarine, melted | 2 Tbsp (30 ml) |
| ThickenUp® Clear | 1/3 cup (85 ml) |
| Nutritional information | |
|---|---|
| CANNED CARROTS | |
| Serving size: | Approx. 1/3 cup |
| Calories | 70 |
| Fat | 5 g |
| Sodium | 280 mg |
| Carbohydrates | 7 g |
| Dietary Fibre | 2 g |
| Protein | 1 g |
| Nutrition calculations based on using canned, sliced carrots. | |
| FROZEN CARROTS | |
| Serving size: | Approx. 1/3 cup |
| Calories | 80 |
| Fat | 5 g |
| Sodium | 140 mg |
| Carbohydrates | 9 g |
| Dietary Fibre | 4 g |
| Protein | 0 g |
| Nutrition calculations based on using frozen, diced carrots. | |
WHEN WE PURÉE VEGETABLES
- Remove peels, skins, or seeds
- Cut into small pieces (1 cm x 1 cm x 1 cm or less)
- Cook well in a moist environment (as needed)
- Drain and place into blender or food processor
For high moisture content foods such as vegetables, a blender or a food processor will be equally effective in producing an ideal puréed product. A hand blender is quite effective as well for high moisture content vegetables.
HELPFUL TIPS
There are some vegetables that will not purée well. Corn, peas and beans tend to have tough skins. Using a frozen or canned product will achieve better results. For celery, rhubarb, swiss chard, spinach, Asian leafy vegetables, it is recommended to remove the stringy fibres and chop into smaller pieces before cooking. Using a complementary cream-based or higher fat content liquid will help to emulsify and smooth out the puréed vegetable while adding flavour and calories if needed.
Please note that level of moisture, raw ingredients, and processing techniques, may vary yielding different results in texture. Check your recipe consistency by using the IDDSI testing methods at www.iddsi.org.
