Creamy Cassava Puree for Babies

1.Start by peeling the cassava root and chopping it into small pieces to ensure even cooking.

2.In a medium pot, add the chopped cassava and pour in the water. Bring to a boil over medium heat.

3.Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the cassava is tender and easily pierced with a fork.

4.Drain the cassava and transfer it to a blender or food processor.

5.Add the breast milk or formula if using, and blend until smooth. If the puree is too thick, you can add a little more water or milk to reach the desired consistency.

6.For added flavor, you can mix in olive oil and cinnamon, blending again until fully incorporated.

7.Serve the puree warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.