Roasted Root Veggies Puree with Thyme
Roasted Root Veggies Puree with Thyme is a healthy and flavorful meal option for infants. It is rich in vitamins, minerals, and fiber, making it a great choice for growing babies. This puree is gluten-free, dairy-free, vegetarian, and vegan, making it safe for infants with allergies or dietary restrictions. The thyme adds a delicious flavor and aroma to the puree, making it more appealing to babies.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
20 kcal
Protein
0 g
Carbs
3 g
Fat
1 g
Fiber
1 g
Ingredients
Carrot
0.25 cup, chopped (50g)
Turnip (Shalgum), Raw
50 gms (50g)
Sweet potato, pink skin
30 gms (30g)
Dried thyme
1 tsp (2g)
Olive Oil
1 tsp (5g)
Plain Water
0.25 small cup (50g)
Instructions
Preparation
-Wash chop turnip and sweet poatao.
Cooking Steps
Preheat the oven to 375°F (190°C).
In a large bowl, toss the chopped carrots, turnips, and sweet potato with the olive oil and dried thyme leaves.
Spread the vegetables in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and golden brown.
Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
Transfer the roasted vegetables to a blender or food processor and blend until smooth.
If the puree is too thick, you can add some water to thin it out to your desired consistency.
Serve the puree warm or cold, depending on your baby's preference.