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Vegetable Puree

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Ingredients

  • 2 small (180g) zucchini, chopped coarsely
  • 1 cup (120g) frozen peas
  • 1 small (120g) parsnip, peeled & chopped coarsely
  • 1½ cups (375mL) water
  • ½ cup (10g) baby spinach, finely chopped

Step by step

  • In a small saucepan, add zucchini, peas, parsnip and water; bring to the boil. Simmer, uncovered for 10 minutes or until vegetables are soft; add spinach; drain, reserving ½ cup (125mL) cooking liquid.

  • Place in a food processor or blender; process until smooth, adding some reserved cooking liquid if necessary to achieve required consistency.

    TIP: 

    Puree can now be frozen for use at a later date. For convenient quantities, place puree into ice cube trays and freeze. Each cube is equal to about 1 tablespoon, which is just right for babies starting out.

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