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4 months
Cauliflower and sweet potato puree


Ingredients
3 cauliflower florets
1 medium sweet potato
1 carrot

Chop the cauliflower florets and place in a medium saucepan, along with the peeled and chopped sweet potato and carrot, cover with water and simmer for 30 minutes or until soft. 

Drain off the liquid, reserving a little, mash and puree the vegetables until smooth, adding a little of the reserved water to obtain a soft consistency.

Freeze excess puree in ice cube trays or small pots so you can defrost for later use.