Vegetable Stock
(Serves 2 )
Source : http://www.nutriweb.org.my/downloads/Nutritionist's%20Choice%20Cbook_lr.pdf
60 g (½ cup) carrots, skin peeled
120 g (2 whole) medium size potatoes,
pared and diced
40 g (1 cup) mustard leaves, chopped
coarsely
300 ml (1¼ cups) water
1. Wash the vegetables under running water and place into a clean pot.
2. Add the water and boil potatoes and carrots until soft. Then add mustard leaves, cook for 3 minutes.
3. Filter juice through a sieve (press boiled vegetables with a spoon to squeeze out excess juice).
4. Serve stock to baby in a baby cup, or add into rice porridge.
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