Veggie Puree Recipe

Food & Drink Recipes > Recipe of the Day > Veggie Puree Recipe
  • 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
  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.