Vegetable Puree

Step by step

• Vegetable Puree

  1. 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.

  2. 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.