Breville Baby Banquet BBY400 Instruction Booklet page 26

SAvOURY RECIPES
SWEET POTATO, CARROTS
ANd PARSNIP
Makes approximately ½ cup
INGREdIENTS
80g sweet potato, peeled, cut into 2.5 cm pieces
1 small (75g) carrot, peeled and cut into 1 cm
pieces
½ small (60g) parsnip, peeled and cut into 2 cm
pieces
2 teaspoons (10g) butter
METHOd
1. Combine sweet potato, carrot and
parsnip into steamer basket. Add 250ml
water into steamer chamber.
2. Place steamer base into steamer with the
steamer basket and cover with lid.
3. Press the STEAM button to start
steaming process.
4. Once vegetables have finished steaming
allow to cool for 3-4 minutes then place
into blender jar with butter and 1-2
tablespoons of liquid from the steamer
base or cooled boiled water. Blend until
the desired texture is achieved; adding
more water if necessary.
5. Use within 1 day or freeze until needed.
NOTE
Do not use insulation spacer for
steaming foods.
26
BBY400_IB_A12_FA.indd 26
PUMPKIN, ZUCCHINI ANd
SWEET POTATO
Makes approximately ¾ cup
INGREdIENTS
100g pumpkin, peeled and cut into 2 cm pieces
1 small (100g) zucchini, peeled , cut into 2 cm
rounds
100g sweet potato, peeled, cut into 2 cm pieces
2 teaspoons (10g) butter
METHOd
1. Combine pumpkin, zucchini and sweet
potato into steamer basket. Add 200ml
water into steamer chamber.
2. Place steamer base into steamer with the
steamer basket and cover with lid.
3. Press the STEAM button to start
steaming process.
4. Once vegetables have finished steaming
allow to cool for 3-4 minutes then place
into blender jar with butter and 1-2
tablespoons of liquid from the steamer
base or cooled boiled water. Blend until
the desired texture is achieved; adding
more water if necessary.
5. Use within 1 day or freeze until needed.
NOTE
Do not use insulation spacer for
steaming foods.
9/05/12 5:40 PM