Cauliflower and carrot puree

1. Rinse, peel and cut the carrots in cubes. Weigh 80 g.
2. Recover the luminaries (= the ends) of cauliflower. Rinse them and cut them into cubes. Weigh 70 g.
3. Cook the cauliflower and carrot cubes in order to be able to crush them in puree (steam cooking, microwave, etc.)
4. At the end of cooking, keep the cooking juice well. It will allow you to adjust the texture of the mash.
   1. Mix or finely crush the carrot and cauliflower cubes with about 10 tablespoons of cooking fluid. You need to get a homogeneous puree with very small pieces. If the texture seems dense, add cooking fluid and mix/crush again.
5. Fill the terrine up to 2 cm from the drinker, close and immediately proceed to the heat treatment 1h30 at 100 ° C.
6. To delight baby, all you have to do is warm it up.

Recipe and photo in collaboration with Magali Jacquet.