Side dish with pureed vegetables
A side dish with pureed vegetables is a smooth, creamy accompaniment made by cooking and blending vegetables like carrots, peas, squash, or cauliflower until velvety. It often includes a small amount of butter, cream, or stock for richness and is seasoned with herbs and spices. This style of preparation is common in many cuisines, from French 'purée' to Indian 'bharta' or simple Western vegetable mash.
🍽️ Nutrition at a glance
This dish is generally low in fat and protein, with carbohydrates coming primarily from the vegetables themselves. It is a good source of dietary fiber, vitamins A and C, and potassium, and a typical serving contains around 80-120 calories.
Nutrition breakdown
| Calories | 95 kcal |
| Protein | 3 g |
| Carbs | 18 g |
| Fat | 2 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 350 mg |
| Vitamin A | 450 µg RAE |
| Vitamin C | 25 mg |
| Potassium | 420 mg |
| Vitamin K | 30 µg |
| Folate | 70 µg |
| Manganese | 0.4 mg |
| Vitamin B6 | 0.3 mg |
| Magnesium | 25 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Pureeing vegetables is a versatile technique that transforms texture, making it ideal for baby food, elegant restaurant plating, or simply using up a harvest. Nutritionally, blending can make certain nutrients more bioavailable, and it's a clever way to increase vegetable intake for picky eaters.
