Veggie Puree
|
"Baby food made from common vegetables. Stores well in the fridge for 3-4 days, if well covered. The broth that the vegetables was cooked in can be used to make Rice Puree."
Original recipe yield: 8 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 45 Minutes
- Ready In:
- 1 Hour
- Servings:
- 8
|
|
INGREDIENTS:
- 3 (10.5 ounce) cans vegetable broth
- 1 potato, peeled and cubed
- 1 carrot, peeled and sliced
- 1/2 cup frozen green peas, thawed
- 1/2 cup frozen corn kernels, thawed
- 1 turnip, peeled and cubed
- 1/4 cup shredded cabbage
- 1 (6 ounce) can sliced mushrooms, drained
- 1/2 teaspoon salt
- 1 1/2 teaspoons brown sugar
|
DIRECTIONS:
- In a large saucepan over medium-high heat, bring vegetable broth to a boil.
- To the boiling broth add potatoes, carrots, peas, corn, turnip, cabbage, mushrooms and salt. Boil for 40 minutes, or until vegetables are very well cooked. Drain.
- Puree vegetables in a food processor or blender. Sprinkle the puree with brown sugar and stir gently. Store tightly covered in refrigerator.
|
