Purslane and Zucchini Puree | For Babies 10 Months and Older

Pull the leaves off the stems one by one and discard the thick stems; they stay fibrous even after a long boil. Swish the leaves in a bowl of water, pour it off, and rinse 1 more time with clean water. They are clean when no sand remains at the bottom of the bowl.

Peel the zucchini and cut it into 2 cm cubes. Put it in a pot with 250 ml water and cook for 12 minutes. It is ready when a fork slides in without resistance.

Add the leaves to the pot and cook for 5 minutes more. They are done when wilted and darker in color. Purslane softens much faster than zucchini, so adding it at the start would make its flavor fade.

Strain the cooking liquid into a separate bowl and blend the solids. Add the cooking liquid a spoonful at a time until the puree falls slowly from a spoon, then stir in the olive oil. The puree thickens as it cools, so leave it a little loose at serving temperature.