Veggie Puree Recipe

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.