The Hungry Mommi Recipes
Potato, Zucchini and Thyme Purée
6 months +
Millika Stewart – UK Contributor
20 February 2018
1 large potato
1 medium zucchini
1 small sprig of thyme (or 1/2 a teaspoon if you are using dried thyme)
First off, make sure you choose a potato and zucchini with no blemishes and give them a good wash.
Peel them and chop them into small pieces (roughly 2cm x 2cm).
Steam or boil the potatoes until fully cooked – a fork should be able to pierce through it with no effort.
Potato, zucchini and thyme
About 5 minutes before the potatoes are done, you can add the zucchini as it will cook quicker.
Blend the potatoes, zucchini and thyme together until smooth.
You might need to add some water to loosen it up or for extra creaminess you can use breastmilk/formula. (This is dependent on the zucchini as some have a very high water content which will then eliminate the need for this step).
Portion up the purée and serve.
You can freeze any left over purée, it can keep for a good 3 months in the freezer.
Tip: I use an ice cube tray to help me get my portioning right – one/two average sized cubes is usually what my daughter managed per meal in the beginning. You can also then throw it straight in the freezer and once frozen, pop the cubes out into zip lock bags to save space.
Oh my now thats good!
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