Vegetable and Potato Puree

Peel the potatoes, carrot, and zucchini (you can leave the zucchini skin on depending on the child's age) and cut into roughly 1-2 cm cubes so they cook evenly.

Rinse the peas. if using frozen peas, let them thaw briefly or add them almost frozen toward the end of cooking.

Have the butter and milk ready at the stove-they'll be easy to add gradually while blending.

Place the chopped vegetables in a large pot and cover with cold water so the vegetables are about 2 cm below the surface. bring to a boil over medium heat.

Reduce the heat, cover, and simmer for 20-25 minutes, checking with a fork-the vegetables are done when soft and easily pierced.

Drain most of the water, but reserve about 50-100 ml of the cooking liquid for thinning the puree if needed. let the vegetables drain briefly.

Add the butter and blend the puree with an immersion blender until smooth. Gradually mix in small amounts of milk or some of the reserved cooking water until you reach the desired creamy consistency.

Let the puree cool slightly and always check the temperature before serving to the child. serve in an appropriate children's bowl.

Season with salt very sparingly and only for children older than one year. for adults, the portion can be seasoned with pepper, herbs, or a drizzle of olive oil.