Confession: since Lilianna was born, I’ve been in a bit of a food rut. Well-balanced mini-meals? Not so much. Sometimes it’s just easier to grab a MacroBar or a handful of dry cereal, especially when you’re nursing 12 times a day (or taking care of a family, or working a lot, or not feeling well…or all of the above. Right?).
But the truth is eating this way doesn’t provide us with the nutrition, energy, or satisfaction that we need to live WELL. We need fresh food. We need color. We need variety.
Last weekend I finally made these needs a priority and took an hour to prepare this tasty vegetable puree. It’s comforting, it’s colorful, it’s seasonal, and it’s packed with nutrients. It’s also easy to make, dairy-free, gluten-free, and (obviously) GP-friendly. Did I mention it’s really tasty? You could definitely make this as a side dish for a family dinner. I made it just for me, so I pre-portioned servings into individual containers and stuck them all in the fridge.
I’m still working on the balanced meals, but at least I’ve been able to grab this nutrient-rich puree instead of a packaged snack between Lily’s feedings. Baby steps, friends. It all counts!
Roasted Root Vegetable Puree
Makes 4-6 servings
- 2 pounds sweet potatoes
- 1 pound white potatoes
- 1/2 pound carrots
- 1 tablespoon olive oil
- 2 cups chicken or vegetable stock, divided
- Preheat oven to 375 degrees.
- Peel and chop sweet potatoes, white potatoes, and carrots.
- Toss chopped vegetables with olive oil and arrange in a single layer in a large roasting pan.
- Pour 1 cup of broth over veggies.
- Roast for 50-55 minutes, until broth is absorbed and veggies are very tender.
- Puree in a food processor with an additional 1/2 – 1 cup broth until desired consistency is reached.