Zucchini – mashed potatoes in stock

Ingredients for 4 servings:

• 1 kg zucchini
• 500 g potatoes
• Water
• 2 tsp butter or 10 ml oil

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

after the 4th month

Peel the zucchini and cut into large, thick pieces. Peel the potatoes and cut into smaller pieces. Add the potatoes to the pot first, followed by the zucchini about 10 minutes later. Cook both vegetables together until soft. Cook the vegetables until soft. Remove the vegetables and collect the vegetable stock. Add some of the vegetable stock to the vegetables and puree. Adjust the consistency of the vegetable puree with the vegetable stock. Fill the cooked and pureed vegetables into ice cube trays and freeze. The next day, knock the vegetable ice cubes out of the trays and store them in tightly sealed boxes or freezer bags in the freezer. The vegetable ice cubes can, of course, be mixed together. Meat ice cubes can be added. This way, you can have a different lunch every day. Defrosting: The quickest way is in the microwave using the defrost setting. Otherwise, take them out of the freezer in the morning and heat them up for lunch. For 200 g of vegetable puree, add 2 teaspoons of butter or 10 g of oil.