Recipe

Zucchini, pea and corn purée

A smooth, colourful and flavoursome zucchini, pea and corn purée from Australian Women's Weekly.

  • 15 mins cooking
  • Makes 1 Cup
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Ingredients

Zucchini, pea and corn purée
  • 2 zucchini
  • 1/4 cup water
  • 1 cup each of frozen baby peas and fresh
  • 1 tablespoon of the cooking water

Method

Zucchini, pea and corn purée
  • 1
    Coarsely chop zucchini. Cover zucchini with ¼ cup water in a medium saucepan; add baby peas and fresh or frozen corn kernels. Cook over medium high heat for 5 minutes or until tender; drain. Reserve 1 tablespoon of the cooking water.
  • 2
    Cool slightly; blend or process vegetables and the reserved cooking water until smooth. Give your child as much purée as desired.

Notes

Store, covered, in the fridge for up to 2 days. Purée is suitable to freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month.

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