Veggie Puree Recipe - Allrecipes.com
Veggie Puree Recipe
  • READY IN 1 hr

Veggie Puree

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Jul 12, 2004

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.

 
Jan 14, 2015

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)!

 

2 Ratings

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Nutrition

  • Calories
  • 67 kcal
  • 3%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 485 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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