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Ingredients1 h servings 67
Original recipe yields 8 servings
- 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.
Per Serving: 67 calories; 0.5 14.1 2.3 0 485 Full nutrition
ReviewsRead all reviews 2
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...