Mashed zucchini

You will need a small zucchini (without cracks, dents and other damage) and bottled water.

  1. Carefully wash the vegetable, get rid of the peel, remove the core and cut into small cubes (approximately 1x1 cm).
  2. Pour the pieces with a small amount of clean water, let it boil, reduce the heat and cook for 15-20 minutes until they are soft.
  3. Drain almost all the broth, chop the boiled zucchini until smooth, without lumps (wipe with a sieve or use a blender). If the consistency is thick, pour in a little broth and mix.

Cabbage puree

You will need cauliflower (7-10 inflorescences) and 50 ml of purified water, breast milk or adapted mixture).

  1. Thoroughly rinse small inflorescences, place in boiling water, leave to boil for 10-15 minutes (it takes the same amount of time if you cook in a double boiler).
  2. Throw the boiled vegetables in a colander, cool.
  3. Mash a blender or wipe through a sieve, gradually pouring water / cabbage decoction (gr. Milk or a mixture). Bring to consistency of liquid sour cream.

Carrot puree

Take 100 g of root vegetables, 25 ml of boiled milk, three drops of vegetable oil.

  1. As always, with all the care my vegetable and clean.
  2. Cut into strips or rub on a coarse grater.
  3. Fill with boiling water to lightly drown carrots.
  4. Stew until soft on a quiet fire.
  5. Boiled carrots recline in a colander.
  6. Grind in any convenient way.
  7. Add a little warm milk, let it boil and immediately turn off the fire.
  8. Add vegetable oil, stir and let cool.