Recipe by Krista B
"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."
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3 (10.5 ounce) cans
potato, peeled and cubed
carrot, peeled and sliced
frozen green peas, thawed
frozen corn kernels, thawed
turnip, peeled and cubed
1 (6 ounce) can
sliced mushrooms, drained
1 1/2 teaspoons
This recipe contains way too much salt for a baby and the sugar is not necessary. Eliminate the salt by using just water as the cooking liquor. Adding sugar to baby food encourages a sweet tooth, so why not add more carrots or sweet potato if your baby regularly refuses veggies.
I tweaked this one for my 15 month old based on how I prefer to feed her and which vegetables I had available. I used a very large sweet potato (left skin on for extra nutrients), one peeled regular potato, one peeled carrot, 1/2 cup frozen green beans, 1/2 cup frozen corn and veggie broth. I simmered the potatoes and carrot in the broth, then threw everything including the broth, into my Vitamix and whirled until the veggies incorporated, but left a few chunks. I skipped the sugar and salt but will possibly add a little of one or both based on her reaction when she tastes. Great blend of veggies (I thought it tasted great)!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 4
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