Zucchini Purée with Hard-Boiled Egg Yolk

1. 1 Zucchini≈ $3.00 per kg 150 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Sunflower oil 3 ml

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

Method

1. Place the egg in boiling water and cook for 10 minutes, then shock in cold water for 3 minutes.

2. Wash the zucchini¹, peel and deseed it, then cut into cubes and steam under a lid in a small amount of water for 10 minutes until tender enough to pierce with a fork.

3. Blend the zucchini¹ until completely smooth with no lumps, then stir in 3 ml (½ teaspoon) of neutral oil.

4. Peel the egg, separate the yolk (discard the white), and mash a quarter of the yolk with 1 teaspoon of the purée until creamy, then fold into the rest.

5. Cool until warm and test the temperature by dabbing a drop on your inner wrist.

6. Store the remaining yolk and purée in airtight containers in the fridge for up to 24 hours; start with ¼ yolk and monitor for reactions. Do not freeze this dish with yolk.

In short

• A child's portion for ages 1–3; suitable from 7 months. For younger kids, halve it and purée.