Summer is the best time to make fresh vegetable purees for your baby. Whether you have your own backyard or container garden, or get your fresh produce from a farmer’s market or CSA, make sure to include your baby in all of the “pickins”!
Zucchini & Potato Puree
Lisa@ onceamonthmeals.com
Ingredients:
- 2 cups zucchini, peeled & cubed
- 2 cups potatoes, peeled & chopped
- 0.66 cups vegetable broth
- 1 Tbsp olive oil
- 0.5 salt
Directions:
Boil potatoes until soft. Saute zucchini in olive oil and salt. Cover and cook on medium low until soft. Puree potatoes and zucchini in blender with vegetable broth. Serve warm.
Freezing Directions:
Transfer mixture to a nonfreezer gallon bag. Cut a small hole in the bottom corner of the bag and use it to pour/squeeze the purees into ice cube trays. DO NOT OVERFILL. Only fill each cube up to the sides and not overflowing the sides. Cover each tray with aluminum foil and label. Freeze for at least 24 hours before transferring to quart or gallon freezer bags for long-term storage.
2 Comments
Join the discussionI’m thinking this would be a great general recipe for mashed potatoes! Mash it all together with some roasted garlic and done! Seems like a great way to get my 7 year old to eat some zucchini (which I love but he hates!!)
once I blanch my potatoes I put it all into the slow cooker on low for about 8 hours then puree’ in a blender.
I do not salt my baby food because I dont want her to have that so early. I do use things like cinnamon and nutmeg and olive oil.