Baby Recipe New Potatoes in Carrot Berry Sauce

On this you can get kids excited about vegetables: it is exceptionally tender, almost sweet. The strawberries enhance this mild flavor. Besides, with their vitamin C content, they add the carrots, which contain mainly beta-carotene. You can also try other vegetable-fruit combinations: Zucchini with peach or apricot, tomato with blueberry, kohlrabi with apple or cauliflower with pear.

Rinse and brush the potatoes thoroughly. Cook in a little water for about 20 minutes. Rinse and peel the carrots and cut into slices. Cook with a dash of water for 15 minutes. Rinse strawberries. Remove the blossoms and mash the fruit with the cooked carrots, light butter or butter, whipped cream and curd cheese. Heat the carrot-berry sauce and pour into a deep dish. Peel the potatoes, press them through a potato press and put them into the vegetable-berry sauce.

Mash the potatoes either only coarsely with a fork or whole – according to chewiness. If older siblings want to join in the meal, you can roast the potatoes in a little butter with sesame seeds, which will taste a little heartier.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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