Pumpkin, Zucchini and Potato Baby Porridge
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 100 g pumpkin meat
- 100 g zucchini
- 100 g potato (s)
- 175 ml water, a little less at first and if necessary, refill, as zucchini contains a lot liquid
- 1 teaspoon oil
Print Recipe
Pin Recipe Instructions
- Peel the zucchini and potatoes, for the pumpkin I recommend Hokkaido, it doesn`t have to be peeled. Cut everything into small pieces and add to the saucepan with just under 175 ml of water. Bring to the boil briefly, then simmer for about 20 minutes until everything is nice and soft. You can also pre-cook the potatoes and add the remaining vegetables after about 10 minutes, as the pumpkin and zucchini soften very quickly. Then puree everything together, fill in ice cube molds or glasses and freeze, or of course you can also offer the first meal fresh and put the rest in the refrigerator.
- Always add the oil after thawing or when you want to give the porridge. It can be eaten from around the 7th month.
- The quantities given are based on approx. 150 grams per serving. The amount of water is intended for more lumpy porridge, if you prefer to have it less lumpy, then you can take a little more water or add it afterwards.
- I hope the porridge goes down just as well with you as it does with us. Good succeed!
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