Carrot and potato mash

Ingredients

• Carrots (peeled)150 g
• Potatoes (peeled)100 g
• Extra virgin olive oil5 g

Allergens

None of the 14 main allergens in the ingredients.

Method

1. Thoroughly wash the carrots and potato under cold running water to remove any soil residue.
2. Peel the vegetables with a peeler and remove the carrot ends.
3. Cut the carrots and potato into uniform cubes of about 1.5 cm to ensure even cooking.
4. Prepare the steamer by bringing the water in the bottom tank to a boil.
5. Place the vegetable cubes in the steamer basket and steam for 15-18 minutes, covering with a lid.
6. Check for doneness: the vegetables must be extremely tender when pierced with the tines of a fork.
7. Transfer the vegetables to a blender or use an immersion blender, adding 30-40 ml of cooking water to adjust the density.
8. Blend at maximum speed until a smooth, homogeneous puree without lumps or visible fibers is achieved.
9. Transfer the puree to the serving dish and stir in the raw extra virgin olive oil using a spoon.
10. Check the temperature of the puree before serving the meal to the infant.