Sweet Potato and Carrot Puree
Servings
8Serving size
1/2 cup
COOKING TIME
30 minutes
This recipe can be multiplied and keeps well, refrigerated.
Ingredients
| 3 quart Water |
| 1 1/2 pound Sweet potato (peeled, cut into small dice) |
| 8 ounces Carrots, raw (peeled and sliced into coins) |
| 1/4 cup Water |
Instructions
In a medum pot, boil 3 quarts of water. Add carrots and cook for about 10 minutes or until fork tender. Set carrots aside in a medium bowl.
Add sweet potatoes to a pot of boiling water and cook for 10 minutes. Strain and add to carrots.
Place the vegetables and water in the blender and puree until smooth. Serve warm.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.