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Home Jiffy Corn Bread With Small Curd Cottage Cheese

Vegetable Puree Recipe

Ingredients

How to make it

  • Chop or cube (small pieces) the carrots, potato and sweet potato.
  • Roughly chop the garlic.
  • Add above to a stock pot that's hot and has about 4T olive oil in it.
  • After a minute, add the garlic. Let sautee on medium flame for 5 min, stirring often to prevent sticking and/or burning.
  • Chop onion and peppers. Add to the pot. Sautee 5 min.
  • Add parsley, paprika, bay leaf, salt & pepper, stir.
  • Let cook for 10 min.
  • Add stock, should be enough to just cover the vegetables.
  • Cover and simmer on low for 15-20 minutes.
  • Take off heat, and with immersion blender, puree.

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The Cook

a_fuego_lento New York, ES

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