Trio of Pureed Vegetables
You can choose to make any of these pureed veggies alone, but if you have the time, try making all 3. The beautiful colors will add a fabulous dimension to your Thanksgiving table! The pureed carrots can be served in place of traditional mashed sweet potatoes and the cauliflower can be served in place of traditional mashed potatoes. By making one of these substitutions, you can save hundreds of calories!

Cauliflower Puree
Makes 6-_ cup servings

Ingredients:
1 large head of cauliflower, cut into florets
4 cups of low sodium chicken broth
1-teaspoon of nutmeg
1-teaspoon cinnamon
salt
pepper

Directions:
Bring chicken broth to a boil and add cauliflower florets. Reduce to a simmer, and allow to cook for about 5-8 minutes, until vegetables begin to soften, but are still firm (al dente). Remove cauliflower from the broth and allow to cool for a few minutes. Then place cauliflower into a food processor or blender and add the nutmeg and cinnamon. Blend until smooth. Season to taste with salt and pepper to taste. If too thick, you may add some of the chicken broth.

Nutrition Information per serving:
27 calories
2 grams protein
5 grams carbohydrate
3 grams fiber
0.5 grams fat

Sweet Brown Sugar Carrot Puree
Makes 8-_ cup servings

Ingredients:
2 pounds of carrots (can use 2-16 ounce bags of baby carrots)
4 cups of low sodium chicken broth
2 tbsp of brown sugar
1 tbsp of butter
salt
pepper

Directions:
Bring chicken broth to a boil and add baby carrots (or slice whole carrots into 2 inch pieces). Reduce to a simmer, and allow to cook for about 8-10 minutes, until carrots begin to soften, but are still firm. Remove carrots from the broth and allow to cool for a few minutes. Then place carrots into a food processor or blender and add the brown sugar and butter. Blend until smooth. Season to taste with salt and pepper to taste. If too thick, you may add some of the chicken broth.

Nutrition Information per serving:
46 calories
0.5 grams protein
8 grams carbohydrate
2 grams fiber
1.5 grams fat

Broccoli and Garlic Puree
Makes 10-12 servings

Ingredients:
3 large bunches of broccoli, cut into florets and lightly steamed
2 tbsp olive oil
2 cloves of garlic, peeled and sliced thinly
kosher salt
pepper
1/4 cup of fat free low sodium chicken broth
2 tbsp of butter

Directions:
Heat a nonstick skillet over medium heat and add the olive oil and garlic. Sauté the garlic until it just starts to turn golden brown – then add the broccoli florets and 2 teaspoons of kosher salt and cook until the soft – about 12-15 minutes. Allow broccoli to cool, and then add the broccoli and the butter to a food processor or blender. Process broccoli adding the chicken broth slowly – making sure that it does not become too watery (should be slightly thinner than mashed potatoes). Season to taste with salt and pepper.

Nutrition Information per serving:
65 calories
4 grams of protein
6 grams of carbohydrate
4 grams of fiber
3 grams of fat

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