Yogurt puree

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An easy recipe sweet for your gourmet from 6 months.

Ingredients:

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

Preparation:

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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