Sweet Potato and Mushroom Puree
1 Medium Sweet Potato
1/5 cups sliced mushrooms
Peel and dice medium size sweet potato. Cover the sweet potato in water and bring to a boil. Reduce to simmer about 10 to 15 minutes until tender. As soon as the sweet potato is tender, add the 1 and a 1/2 cups mushrooms and simmer for five more minutes. Drain well.
Put the vegies in a bullet blender, food processor or other food mill with formula or baby milk and puree until you reach desired consistency. Makes about 17 tablespoons.
Turnip and Carrot Puree
1 small turnip
1 small carrot
Peel and dice one small turnip and one small carrot. Place in saucepan, cover with water, and bring water to a boil. Reduce heat and simmer for about 10 to 15 minutes or until tender. Drain when the vegies reach desired consistency. Place vegies in food processor, bullet blender or food mill with baby milk or formula combined and puree to desired consistency.