Weaning Recipies
Recipes
PUREE
Potato and parsnip with carrot
Makes 4 portions
Suitable for home freezing
Ingredients
1 potato, peeled and diced
1 parsnip, peeled and diced
1 carrot, peeled and diced
Fresh or dried thyme
Peel and dice the vegetables. Place the vegetables and a small sprinkle of thyme in a steamer or cover with water and bring to the boil. Cook for 15 minutes or until the vegetables are soft. Puree adding some of the reserved cooking water to loosen the mixture so that a soft consistency is achieved.
Note: it is better to mash potato or use a mouli rather as a blender will release the potato's starch and create a glutinous consistency.
Cottage pie
1 potato, peeled and diced
1 carrot, peeled and diced
½ a small onion
100g extra lean minced beef
Squirt of Tomato Paste
Sprinkle of Thyme and Parsley
Little vegetable oil (optional)
Fry the meat and onion until browned (use a little vegetable oil if desired). Add the carrot, potato, tomato paste and herbs. Add a cup of water, cover and simmer for 20 minutes or until the vegetables are tender. Puree to a desired consistency.
TODDLER MEALS
This is a great way to get veggies into fussy toddlersHidden Veg Sauce
1 leek, chopped roughly
2 courgettes, chopped into chunks
1 red or yellow pepper, coursely chopped
A handful or mushrooms, chopped
1 small aubergine, chopped into chunks
2 carrots, peeled and chopped into chunks
1 clove of garlic, crushed
2 tins of tomatoes
Sprinkle of dried oregano
Sprinkle of pepper
Small pinch of sugar (optional)
In a little olive oil or butter, add all the vegetables and garlic and soften gently for about 10 minutes. Add the tins of tomatoes and sprinkle on the herbs, pepper and sugar. Stir to combine, then cover and simmer for about 45 minutes. Once all the vegetables are completely soft, transfer the mixture to a blender - or use a handheld blender - and blitz it until moderately smooth. Spoon into ice cube trays and freeze. The recipe makes a large volume of sauce - but you'll get through it as it's very versatile. Use it on pasta, on potatoes, as gravy, as a pizza base, as a dip for chicken strips.
Also see the Healthy Eating page.
