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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."
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Ingredients

1 h servings 67 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  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.

Nutrition Facts


Per Serving: 67 calories; 0.5 g fat; 14.1 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 485 mg sodium. Full nutrition

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Reviews

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This recipe contains way too much salt for a baby and the sugar is not necessary. Eliminate the salt by using just water as the cooking liquor. Adding sugar to baby food encourages a sweet toot...

I tweaked this one for my 15 month old based on how I prefer to feed her and which vegetables I had available. I used a very large sweet potato (left skin on for extra nutrients), one peeled reg...