Sweet Potato and Zucchini Mash

1. 1 Potatoes≈ $2.18 per kg 40 g
2. 2 Zucchini≈ $3.00 per kg 120 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash and peel the potato¹ and zucchini²; remove zucchini seeds. Cut both into 1cm cubes.

2. Cover half the potato¹ with water, bring to a boil, then simmer covered for 8 minutes. Add the zucchini² and cook another 8–10 minutes until both are tender.

3. Reserve the cooking water. Blend the vegetables until smooth or mash through a sieve, thinning with warm water if needed.

4. Cool to body temperature (36–37°C)—test with a drop on your wrist to ensure it’s not too hot.

5. Store leftovers in an airtight container in the fridge for up to 24 hours or freeze in portions. Reheat only one serving at a time.

In short

• A child's portion for ages 1–3; suitable from 6 months. For younger kids, halve it and purée.