Yogurt puree

Yogurt puree

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An easy recipe sweet for your gourmet from 6 months.


  • 1 beautiful potato
  • 1 C. plain yoghurt
  • 5 to 6 sprigs of flat parsley
  • 1 knob of butter.


Wash the potato and cook for 15 to 20 minutes in its skin with unsalted water (or steam). Meanwhile, wash and dry the parsley, then put the leaves in a mini-chopper. Keep 1 c. coffee for the decor. Drain the potato, peel it and pass it to the vegetable mill with plain yogurt, butter and parsley. Put on a plate, decorate with the remaining flat parsley and serve with a spoon.


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