Photo: Joseph Gonzalez
Veggie Puree
10 ingredients
15 min + 45 min
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
522
Calories
20g
Protein
3g
Fat
115g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 (10.5 ounce) cans vegetable broth
- 1 potato, peeled and cubed
- 1 carrot, peeled and sliced
- 1/2 cup frozen green peas, thawed
- 1/2 cup frozen corn kernels, thawed
- 1 turnip, peeled and cubed
- 1/4 cup shredded cabbage
- 1 (6 ounce) can sliced mushrooms, drained
- 1/2 teaspoon salt
- 1 1/2 teaspoons brown sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes