Recipe Duo of curried carrots and sweet potatoes

• Rinse the vegetables, peel them and cut the carrots and sweet potatoes into slices.
• Place the vegetables in the basket of a steamer. Sprinkle with curry and coconut, add the sprigs of thyme.
• Steam everything for 30 min.
• When the vegetables are cooked, mix them with 40 to 50 cl of water.
• Immediately fill the Le Parfait Super 125 terrines to within 2 cm of the rim, then proceed to the heat treatment for 60 min at 100°C.

A recipe created by culinary blogger Audrey Cuisine for Le Parfaot, during a special “canning” workshop for babies.