Trio of Root Vegetable Purée

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Recipe highlights

Serving: 6

Calories: 59 kcal

Net Carbs: 11 g

Ingredients

1 small sweet potato, peeled and chopped.

2 medium carrots, peeled and chopped.

1 medium parsnip, peeled and chopped.

¾ cup water plus additional, as needed.

6 scoops Neocate DHA & ARA, divided.

Instructions

Place the sweet potato, carrots and parsnip in a small saucepan with the water.

Simmer until tender, drain and allow to cool.

Add 1/2 cup water and blend the vegetables until smooth using a food processor or hand blender.

Distribute mixture among 6 containers.

Refrigerate or freeze remaining servings until needed.

Just before serving, add 1 scoop of Neocate to each serving of purée.

Stir thoroughly to combine, adding more water as needed to reach preferred consistency, and serve.

Nutritional information

Nutritional per serving

~90 ml (~3fl oz)

Calories

59 kcal

Protein

1.5 g

Carbohydrates

11 g

Fat

1.0 g

Note and allergens information

Consult your healthcare professional to determine if this recipe, ingredients, and consistency are appropriate for your child. Nutritional values are approximate and will vary based on quantities and substitutes.

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