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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. 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:
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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