Sweet Potato, Zucchini and Egg Puree

Prep: 5 minutes

Cook: 15 minutes

Makes: 2 cups (approx.)

Serves: 7

Difficulty:

Cuisine:

Saved:

This puree is good for 6-9 month old babies. It can be batch made and frozen for convenient baby meals, see tips.

Credit: Whisk Media Group

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Sweet Potato, Zucchini and Egg Puree

Ingredients:

450g sweet potato, peeled, chopped

1 large zucchini, chopped

1 egg

Method:

Place sweet potato in a steamer over a saucepan of simmering water. Cover and steam for 10 minutes or until almost tender. Add zucchini and steam for 3 minutes or until vegetables are tender
Alternatively, place vegetables into a microwave safe dish and add 4 tablespoons of water. Cover with a lid and cook on 100% power for 5 minutes. Stand for 3 minutes before opening lid
Drain. Set aside to cool slightly
Meanwhile, place egg in a small saucepan of water and bring to the boil over a high heat. Reduce heat to medium and simmer for 8 minutes. Drain and rinse under cold running water. Peel egg
Process sweet potato and zucchini in a food processor until smooth (or alternatively you can use a blender)
Serve pureed vegetables (approximately ¼ cup) with ¼ mashed egg per portion

Tips & Hints:

Freeze left over portions of puree (without egg) in individual airtight containers for up to 2 months. Thaw, warm and stir through mashed egg before serving.