

Root Vegetable Puree




Ingredients
1 medium potato
100g butternut squash
50g sweetcorn kernels
1 medium parsnip
A little water (if needed)
Contains:
-
No Allergens

Method
Step 1
Peel and dice the potato, butternut squash and top and tail the parsnip, then peel and dice.
You can swap one of the vegetables for one carrot for a slightly sweeter version.
step 1/3
Method
Step 2
Steam the root vegetables over boiling water for 10 minutes. Add the sweetcorn to the steamer and steam for a further 5 minutes until soft. If you don’t have a steamer, put the root vegetables in a pan and cover with water. Bring to the boil and simmer for approx. 10 minutes until soft, then add the sweetcorn kernels to the pan and cook for another 5 minutes.
You can swap one of the vegetables for one carrot for a slightly sweeter version.
step 2/3
Method
Step 3
Take off the heat and puree with some of the water (if needed) until smooth. For an even smoother texture, push the puree through a fine sieve, and for older babies mash with a fork for a different and more challenging texture.
You can swap one of the vegetables for one carrot for a slightly sweeter version.
step 3/3

Organix Baby & Toddler Cookbook
Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!