Baby’s First Vegetables

The early weeks of weaning are a time to encourage your child to try new textures and tastes. Here I’ve taken my favourite simple vegetables and made a nutritious bright yellow puree.

Recipe courtesy of "Organic: Baby and Toddler Cookbook" by Lizzie Vann. Used by permission of Dorling Kindersley Limited.

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Vegetables

Kid Friendly

Ingredients

1 tsp olive oil		1 tbsp peas, fresh or frozen
1 large carrot, peeled and chopped		2 tbsp sweet corn kernels, frozen or tinned (unsalted)
1 potato, peeled and chopped		4 tbsp water

directions

Total:

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1
Heat the olive oil in a small pan over medium heat. Add the carrot and fry until soft, about 5 minutes.
2
Add the potato, peas, sweetcorn and water and stir to mix. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes, stirring occasionally to prevent sticking.
3
Puree by pushing through a sieve or by using a liquidizer. Add a little more water if a thinner consistency is preferred.

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Baby’s First Vegetables

Ingredients

directions