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Mushroom zucchini and sweet potato baby puree’
Ingredients
  • 1 Cup Shiitake mushrooms
  • 1 Cup zucchini
  • 1 Cup sweet potato
  • 1/2 Cup vegetable broth
  • 1 Tbsp Parmesan Cheese
  • 3 Tbsp Extra Virgin Oil of Olive
  • 1 tsp fresh thyme
Instructions
  1. Chop the mushrooms and the vegetables in small pieces
  3. Place them on a parchment paper on a baking sheet. Spread them in one layer. Drizzle two tablespoons of Extra Virgin Oil of Olive on top
  4. Bake in the preheated oven at 400F/180C for 20/25 minutes
  5. Place the roasted mushrooms and vegetables in a food processor. Add the vegetable broth.If you would like to make your homemade vegetable broth, check this recipe
  6. Add the grated Parmesan cheese and one tablespoon of Extra Virgin Oil of Olive
  7. Add the fresh thyme
  8. Mix for 1/2 minutes up until desired consistency
  9. Let your baby enjoy the puree' or refrigerate for up to 3 days or freeze for up to 3/4 months