Veggie Puree recipe

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Ingredients

3 (10.5 ounce) cans vegetable broth
1 potato, peeled and cubed
1 carrot, peeled and sliced
½ cup frozen green peas, thawed
½ cup frozen corn kernels, thawed
1 turnip, peeled and cubed
¼ cup shredded cabbage
1 (6 ounce) can sliced mushrooms, drained
½ teaspoon salt
1 ½ teaspoons brown sugar

Nutrition Info

66.7 calories
carbohydrate: 14.1 g
cholesterol: : -
fat: 0.5 g
fiber: 2.6 g
protein: 2.3 g
saturatedFat: : -
servingSize: -
sodium: 485.2 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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