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Veggie Puree

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."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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.