Veggie Puree

Name: Veggie Puree
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons brown sugar; 59 milliliters shredded cabbage; 170 grams sliced mushrooms, drained; 1 carrot, peeled and sliced; 118 milliliters frozen corn kernels, thawed; 118 milliliters frozen green peas, thawed; 1 potato, peeled and cubed; 1 teaspoons salt; 1 turnip, peeled and cubed; 893 grams vegetable broth

Veggie Puree might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 53 calories, 2g of protein, and 0g of fat per serving. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of carrot, peas, mushrooms, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 1 hour.

Instructions

In a large saucepan over medium-high heat, bring vegetable broth to a boil.

Ingredients you will need

Vegetable Broth

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Vegetable