Puree of carrot, parsnip, cauliflower and golden zucchini with a bit of veal (baby food)

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We’re presently having our good friends Jule and Adam with their girls Milla, Heidi and Ida living with us after moving back from Germany. Ida is eating solids so I thought baby food is important enough as adult food to put in a blog! Other than chilies, salt and sugar, I think it’s good to introduce a range of foods and spices.

2 medium carrots, diced
2 medium parsnips, diced
4 large florets cauliflower, diced
2 medium golden zucchini, diced (these are smaller and light golden-yellow in color than normal zucchini)
2 garlic gloves, minced
1 tsp ground cumin
1/4 cup slow cooked veal (I used some of the meat from the shanks that I used in making veal stock)
1/4 cup veal stock (previous recipe)
rice bran oil to saute

Saute carrots and parsnips for 5 minutes, then add cauliflower, zucchini and garlic, and saute for another 5 minutes. Add veal pieces and veal stock, cover and cook on low for about 15 minutes until all vegetables are tender. Puree until smooth, adding water if too thick. Portions can be frozen if needed. I think you’ll find that Ida (in the picture) after eating looks pretty happy!

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