Vegetable purée

Ingredients

• Carrot80 g
• Potato120 g
• Zucchini100 g
• Extra virgin olive oil10 g

Allergens

None of the 14 main allergens in the ingredients.

Method

1. Thoroughly wash all vegetables under running water to remove any soil residue.
2. Peel the carrot and potato with a vegetable peeler to remove the outer skin, which is less digestible for infants.
3. Trim the zucchini and cut all vegetables into uniform cubes of about 1.5 cm for even cooking.
4. Place the vegetables in a stainless steel saucepan and cover with 500 ml of cold low-mineral water.
5. Bring to a boil, then cover with a lid and simmer over low heat for about 25-30 minutes.
6. Check for doneness: the vegetables should be very tender when pressed with a fork.
7. Drain the vegetables, reserving the cooking liquid, and blend them with an immersion blender until a perfectly smooth cream is obtained.
8. Add small amounts of the cooking broth until the desired consistency for the child's age is reached.
9. Allow the puree to cool until it reaches a temperature of approximately 37°C (98°F).
10. Complete each portion by adding one teaspoon (5g) of raw extra virgin olive oil before serving.