Veggie Butter Recipe

  • 9 months +
  • 12-ounces
  • vegetarian
  • gluten free

This slow-cooking method creates a concentrated, rich, and delicious taste that brings out the sweetness of the vegetables. The protein in tahini provides both taste and nutrition; use as a spread on bread or crackers.

You will need
  • ½ teaspoon sesame or olive oil
  • 3 cups vegetables, peeled and cut into ½-inch pieces
  • ¾ cup water
  • 1 tablespoon tahini
  • 1⁄8 teaspoon sea salt for 12 months+

Yellow squash, butternut squash, onion, carrots, cauliflower, broccoli, parsnips.

  1. Heat oil in skillet, and sauté vegetables for 5 minutes.
  2. Add water and salt (if using), and bring to a boil.
  3. Reduce heat and cook over low heat for 30 minutes, or until vegetables are tender.
  4. Use a heat diffuser to prevent burning.
  5. Add more water while cooking, if necessary.
  6. Remove from heat and let vegetables cool.
  7. After the vegetables cool, add tahini and puree until smooth, adding more water, if necessary, when blending.
Did you try this recipe? Leave a comment below and tell us what you think!
Grow Healthy. Grow Happy. Guide
By Grow Healthy. Grow Happy. The Whole Baby Guide. ™

A comprehensive and accessible resource for natural baby care. Nurture your baby with nature's principles for a radiant life. Grow Healthy. Grow Happy. The Whole Baby Guide is a complete resource for parents to give their babies a healthy beginning for the first three years.

Discover more articles related to... Food Vegetables Recipes Family Meals

Leave a Reply

Your email address will not be published. Required fields are marked *

Featured Resources