Veggie Puree

Simple Veggie Puree
Special Recipe : Simple Veggie Puree

Summary

Simple 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.

Servings 8

Integrated

  • 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

  1. In a large saucepan over medium-high heat, bring vegetable broth to a boil.

  2. 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.

  3. Puree vegetables in a food processor or blender. Sprinkle the puree with brown sugar and stir gently. Store tightly covered in refrigerator.

Per Serving:

  • 66.7 calories
  • protein 2.3g 5% DV
  • carbohydrates 14.1g 5% DV
  • fat 0.5g 1% DV
  • cholesterolmg
  • sodium 485.2mg 19% DV.

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