Zucchini and Potato Puree

Ingredients

• 3 small zucchinis
• 1 small white potato

Steps

1. Trim and roughly chop the zucchinis; roughly chop the potato.
2. Place the potato in a steamer basket. In a medium saucepan, bring about two inches of water to a boil. Place the steamer basket over the boiling water, and cover to cook for 10 minutes.
3. Place the zucchinis in the steamer basket with the potatoes. Cover and cook for another 7 minutes, or until both vegetables are tender. Remove the steamer basket to let the potatoes and zucchinis cool. Reserve the steamer water used.
4. Put the zucchinis and potato in a blender or food processor. Puree until completely smooth, adding a tablespoon at a time of the reserved water to achieve desired consistency.
5. You can add spices to this puree. Try either of the following: ¼ tsp cumin, ¼ tsp mild curry powder, ¼ tsp coriander, or 1/8 tsp garam masala. 6. Store leftoever in the refrigerator for up to four days; freeze for up to four months.