Carrot and Butternut Puree
Suitable from 6 months
½ cup peeled, diced carrot
½ cup peeled, diced (seeds removed) butternut
- Cook the vegetables in covered saucepan with about 1 cup of water until soft.
- Drain off and reserve most of the liquid.
- Mash vegetables well with a potato masher. Then puree using a hand-held stick blender (or sieve), add cooking liquid to get a moist, soft texture.