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VEGGIE PUREE RECIPE | ALLRECIPES
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.
Provided by Krista B
Categories Everyday Cooking Vegan
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 66.7 calories, CarbohydrateContent 14.1 g, FatContent 0.5 g, FiberContent 2.6 g, ProteinContent 2.3 g, SodiumContent 485.2 mg, SugarContent 4.6 g
EASY VEGETARIAN RECIPES - OLIVEMAGAZINE
Try our meat-free recipes packed with vibrant veg, from veggie lasagne and vegetable curry, to vegetarian chilli and meat-free one-pots.
Provided by OLIVEMAGAZINE.COM
Categories dinner
Number Of Ingredients 1
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