Pumpkin, potato and carrot puree recipe

With the arrival of the cold of autumn and winter, the body always asks us for hot food to help us regulate its temperature you need. This easy recipe that you will have ready in a few minutes can be perfectly served as pumpkin, potato and carrot puree for babies due to how healthy, nutritious and vegetable it is. You just have to cut and boil all the vegetables and then mash them to get it. Test it!

Ingredients to make Pumpkin, Potato and Carrot Puree:

• 4 potatoes
• 400 grams of pumpkin
• 4 carrots
• olive oil
• salted
• Toilet

How to make Pumpkin, Potato and Carrot Puree:

1. Peel the potatoes, wash them well and cut them into regular pieces.
2. The first thing we have to do is to make a pumpkin and potato puree.
3. Then we do the same with the pumpkin, peel it and cut it into pieces more or less the same size as the potatoes.
4. And then we do the same with the carrots: we peel them, wash them and cut them into regular slices the size of the other vegetables, so that the 3 types of vegetables take the same time to cook and we obtain an easy and delicious pumpkin and carrot puree. Quickly.
5. Once the vegetables are cut, we place them in a pot and cover them with water.
6. Bring the water to a boil and let the pumpkin and carrot cream cook for approximately 20 minutes.
7. Tip: Instead of water you can add vegetable or chicken broth to cook the puree.
8. When the pumpkin puree vegetables are cooked, with the help of a slotted spoon, place them in the glass of the electric mixer together with a splash of olive oil, a pinch of salt to taste and a little of the cooking water.
9. We grind until we get the right consistency, and add a little more of the cooking water if we want a more liquid texture.
10. Tip: If you don’t have a food processor, you can blend the cream with a blender directly into the well-drained pot.
11. We serve the pumpkin, potato and carrot puree very hot and accompanied by some homemade croutons for example. Good appetite!