Zucchini and Potato Puree

Trim and roughly chop the zucchinis; roughly chop the potato.

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.

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.

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.

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.