Friday, October 2, 2009

Orange-colored "jello"

An all stages snack.

Butternut squash and/or carrots

Bone broth

Boil butternut squash and/or carrots in bone broth. With a slotted spoon, remove the vegetable. Purée. Add an amount of broth back into the puréed vegetable to make it pourable. Pour into small bowls or ramekins. Refrigerate. Stir before serving and serve cold.

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