Beet, Zucchini, Carrot & Mushroom

1 beet
2 zucchinis
2 carrots
Handful of mushrooms
Coconut oil

1.Wash beet, wrap in foil
2.Bake at 375 degrees F for 50 minutes or until you can pierce with a knife
3.Set aside
4.Wash, peel and chop your carrots and zucchini
5.Steam them until tender
6.Set aside
7.Wash & chop your mushrooms
8.Stir fry on medium setting
9.Combine all ingredients in blender, and blend just enough to get your desired consistency.

I stored the remaining portions in my Kiddo Feedo silicone freezer tray. They’re not just great for freezing, but they’re oven safe too! I’ll try baking something up in them next week.

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Filed under 6+ Months, 7+ Months, 8+ Months, Purees

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