Free Shipping on all orders over $80

Potato, Carrot, and Corn Puree

Yield: approximately 1-1/2 cups (12 ounces)
1 medium russet potato, peeled and cut into 1/4-inch dice (1 cup, 6 ounces)
1/2 medium carrot, peeled and cut into 1/4-inch dice (1/2 cup, 2 ounces)
1/2 cup (3 oz) frozen corn niblets
1/2 teaspoon chives
1/2 cup plain yogurt


Place potatoes, carrot and corn in machine and steam for 15 minutes.
Add chives and puree to smooth (30 seconds).
Remove from bowl and stir in yogurt to desired consistency.

Veggies

← Older Post Newer Post →