Need help? Call 1-888-396-6552

Potato, Carrot, and Corn Puree

recipe-ingr
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

recipe-dir
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 →

Recipes

RSS
Tags
Fruits Meat Veggies