Pureed Vegetables Recipe - Cooking Index
Pureed Vegetables Recipe - Cooking Index
| 1 | Potato - cooked and chopped | |
| 1 | Carrot - scrubbed and chopped | |
| 1/2 | Zucchini - scrubbed, peeled | |
| Chopped | ||
| 1/2 | Celery stalk - scrubbed and | |
| (or onion) |
Optional: chicken wing meat, cooked, skinned, all bones removed
Place all ingredients in a small saucepan and cover with cold water. Bring to a boil and simmer until all ingredients are tender.
Put in blender or food processor with a little of the liquid to facilitate blending. Remove and serve or freeze in ice-cube tray.
If you're traveling, you can always put this in a wide-holed Thermos and serve whenever you need it.
From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X
Source:
Marie Simmons
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