Root vegetable puree : 6 months
Ingredients
1 parsnip
1 carrot
1 small swede
1 small sweet potato
Peel and chop all the vegetables, place in a pan, cover with water
and simmer for 25 to 30 minutes, until all the vegetables are
soft.
Drain the vegetables, reserving the cooking liquid, then mash or
puree, adding the reserved liquid to obtain the required consistency.
Freeze excess puree in ice cubes or small pots and defrost for
later use.
