Sentences with phrase «more sweet potato puree»

Or a little bit more sweet potato puree and a few extra tablespoons of date paste...

Otherwise, I would go with more sweet potato puree.

Otherwise, I would go with more sweet potato puree.

Not exact matches

I made this with carrots instead of squash and instead of coconut milk used a bit of stock and half a block of creamed coconut so it was more of a spicy carrot puree on the sweet potato (and substituted the chick peas for green peas plus added some spinach) and it was delicious.

SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

, No I've never tried with pumpkin puree, my only advice if you are going to make the substitution, increase the cornstarch maybe another teaspoon, since pumpkin pure tends to have more moisture than sweet potatoes.

I've since made the recipe a few more times (once with ~ 1 cup butternut squash puree and once with sweet potato puree in place of the banana) but none have really worked out as well as the banana.

However, pumpkin might make the cookies taste a little... «off» I would recommend using a more neutral flavor puree, like carrot or sweet potato.

Since your child is eating purees try using table foods - cooked veggies, puree pasta dishes, potatoes (sweet and white) in mini food processor which will provide more flavor, more calories, and more nutrition.

As your baby gets older and can handle more texture, you can thicken the consistency by adding cooked white potato, sweet potato, or cereal such as pureed oats.

Or you can even take a bit more of a short cut and buy a can of organic sweet potato puree.

And roasting the turnips and tubers (sweet potatoes) in chunks gives a nice hit of flavour and feels more substantial than a fully pureed soup.