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Zucchini-potato mash

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Ingredients for 1 servings:

  • 100 g zucchini
  • 80 g potatoes
  • 3 tbsp water
  • 1 tbsp rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

from the 4th month

Wash and slice the zucchini. Wash, peel, and dice the potatoes. Bring the zucchini slices and potato cubes to a boil with the water on high heat. Depending on your stove, reduce the heat to 1.5 – 1.5, and simmer for about 15 minutes until soft. If using a small amount, transfer the mixture to a tall container; otherwise, leave it in the pot. Add the rapeseed oil and puree with a hand blender until smooth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Naan

Zucchini-potato mash