SEVEN SUB­LIME WAYS TO USE YOUR PUREE

Shape (Singapore) - - Eat Right -

1. Sim­mer down into a veg­etable “but­ter” to spread on toast or swirl into yo­gurt. 2. Add to baked goods – breads, cook­ies, and cakes – for ex­tra mois­ture. FYI: But­ter­nut squash muffins are sub­tly sweet and savoury – just per­fect. 3. Stir into pan­cake bat­ter for a burst of fun colour (beets will give you pink and car­rots make the bat­ter or­ange) with a boost of flavour and nat­u­ral sweet­ness. 4. Use the puree as a nu­tri­ent-dense base for stews, roasts and braises in­stead of rice or po­lenta. 5. Use as a creamy pasta sauce. 6. Mix with rolled oats, melted co­conut oil, and maple syrup to make home­made gra­nola you’ll want to wake up for. 7. Blend into your smooth­ies to load up on ex­tra vi­ta­mins, min­er­als, and fi­bre.

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