A classic, but better
Making vegetable puree is simple: steam vegetables, blend, done. But there is one small difference that turns an ordinary puree into a truly nutritious meal: the broth you finish it with.
By pureeing the steamed vegetables with HANT bone broth and a spoonful of marrow fat, you not only get a creamier texture — you also add collagen, minerals, and fat-soluble vitamins that your vegetables need to fully absorb their nutrients. A simple step, a big difference.
Why use HANT bone broth?
Our bone broth is slow-cooked for 32 hours from halal beef bones without additives. This makes it naturally mild in flavor and perfect for baby food from 6 months. The collagen and amino acids support digestion and growth — exactly what a growing child needs.
The marrow fat (tallow) provides the healthy fats needed to absorb fat-soluble vitamins (A, D, E, K) from vegetables. Prefer olive oil? Our extra virgin works just as well.
Ingredients (2 baby portions or 1 side dish)
- 1 carrot
- ½ small sweet potato
- ½ zucchini
- 1 tbsp red or green lentils (optional, for extra protein)
- 1 to 2 tbsp HANT bone broth for babies (2 to 3 tbsp for adults)
- 1 tsp HANT marrow fat or 1 tbsp HANT olive oil
Preparation
- Steam carrot, sweet potato, zucchini, and lentils until completely soft (about 12-15 minutes).
- Warm the bone broth gently in a pan or microwave.
- Add the warm broth along with the marrow fat or olive oil to the vegetables.
- Puree everything until smooth. Too thick? Add a splash of extra broth.
Variations
- Green — broccoli, zucchini, peas, and spinach
- Orange — carrot, pumpkin, sweet potato, and parsnip
- With meat — add a spoonful of cooked, finely chopped chicken or ground beef for extra protein
Storage
In the fridge, the puree stays good for 2 days in a sealed container. For longer storage: freeze in portions using an ice cube tray — then you always have a quick snack ready.
Did you make it?
Tag us on Instagram @hant.be or send your photo to hello@hant.be — we love seeing it.