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Tomato Broccoli Puree Recipe
|Dehydrated broccoli spears||3⁄4 Ounce|
|Dehydrated mushroom slices||1⁄2 Ounce|
|Dehydrated red onion slices||1⁄2 Ounce|
|Rendered chicken fat/Butter / both||3 Tablespoon|
|Stock/Broth||6 Cup (96 tbs)|
|Baking potato||1 Large, unpeeled and diced|
|Crumbled dried herbs||1 Tablespoon|
|Dehydrated tomato slices||3⁄4 Ounce, reconstituted|
|Black pepper||To Taste|
|Half and half||2 Cup (32 tbs)|
|Minced chives||1 Tablespoon (Fresh)|
Serving size: Complete recipe
Calories 1670 Calories from Fat 997
% Daily Value*
Total Fat 111 g170.6%
Saturated Fat 50.4 g252%
Trans Fat 0 g
Cholesterol 224.8 mg
Sodium 3374.4 mg140.6%
Total Carbohydrates 113 g37.6%
Dietary Fiber 10.5 g42.1%
Sugars 13.6 g
Protein 59 g117.3%
Vitamin A 52.8% Vitamin C 68.9%
Calcium 63.5% Iron 32%
*Based on a 2000 Calorie diet
Drain, reserving liquid, and chop.
Cook, covered, in chicken fat 10 minutes, stirring often.
Add reserved liquid, stock, potato and herbs.
Cover, bring to boil, lower heat and cook at gentle boil 15 minutes or until vegetables are soft.
Add reconstituted tomatoes and liquid last 5 minutes.
Season with salt and pepper, heat with cream if using and serve with a sprinkling of chives.