Veggie Puree

Making your own baby food can be more economical, and it's easy! Potatoes, carrots, green peas, corn, turnips, cabbage and mushrooms are boiled in vegetable broth and then pureed.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 67 Calories

Ingredients

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

Recipe Instructions

Step 1

In a large saucepan over medium-high heat, bring vegetable broth to a boil.

Step 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.

Step 3

Puree vegetables in a food processor or blender. Sprinkle the puree with brown sugar and stir gently. Store tightly covered in refrigerator.