Veggie Puree

Recipesfull introduces to you: Vegan Recipes. (Veggie Puree). 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.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Veggie Puree

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

Vegan Banana Bread

Everyday Cooking

Directions

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.

Nutritional Information

Veggie Puree

Servings Per Recipe:8

Calories: 66.7

% Daily Value *

Protein: 2.3g 5%

Carbohydrates: 14.1g 5%

Dietary Fiber: 2.6g 11%

Sugars: 4.6g

Fat: 0.5g 1%

Vitamin A Iu: 2007.6IU 40%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.1mg 8%

Vitamin C: 6.9mg 12%

Folate: 16.4mcg 4%

Calcium: 25.6mg 3%

Iron: 0.7mg 4%

Magnesium: 14.7mg 5%

Potassium: 191.2mg 5%

Sodium: 485.2mg 19%

Thiamin: 0.1mg 8%

Calories From Fat: 4.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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