1. Wash the ingredients (asparagus, zucchini and potato) thoroughly, cut the asparagus into small pieces, slice the zucchini, and peel and dice the potato.
2. Steam the vegetables in a steamer or pot with a little water (not listed as an ingredient) for about 15 minutes, until all ingredients are soft.
3. Then put everything in a blender and process into a fine puree; optionally add 5 grams of olive oil to make the puree creamier.
4. Let the puree cool to room temperature before serving it to the toddler (10+ months).

Summary

This mild vegetable puree is suitable as both a hearty dinner and a nutritious breakfast and was specifically developed for toddlers from 10 months.

Storage

In the refrigerator in an airtight container for up to 24 hours; portions can be frozen and kept for up to 1 month.

Allergens

No known allergens; if unsure, check individual tolerance.

Side effects

New foods should be introduced slowly to avoid mild digestive discomfort.