Weaning Recipe Carrot Swede Purée Food
WEANING RECIPE: CARROT & RED LENTIL PURéE
Carrots and red lentils are packed with goodness and this weaning purée is great for babies moving on from eating soft foods to slightly more textured meals
Provided by Caroline Hire - Food writer
Time 25m
Yield Makes about 400g
Number Of Ingredients 5
Steps:
- Heat the butter in a saucepan, add the coriander, if using, and cook for 1 min. Stir in the lentils and carrots, then pour in enough water to just cover.
- Bring to the boil, cook for 10 mins, then turn down and simmer for a further 5 mins or until the lentils and carrots are tender.
- Drain, then transfer to a food processor and pulse until smooth with the yogurt, if needed. Serve one portion and divide the rest between small containers and freeze.
Nutrition Facts : Calories 15 calories, Fat 0.3 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 0.6 grams protein, Sodium 0.02 milligram of sodium
SWEET CARROT PURéE
Have something a little different on the side of your roast this week
Provided by Silvana Franco
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 5
Steps:
- Melt the butter in a large frying pan and cook the onions and sugar together for 20-30 mins, stirring from time to time, until very soft and dark golden.
- Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan. Add the caramelised onions and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.
Nutrition Facts : Calories 114 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19.1 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 1.6 grams protein, Sodium 0.16 milligram of sodium
WEANING RECIPE: CHICKEN & MIXED VEG PURéE
Once your baby is accustomed to weaning purées, introduce them to slightly more texture with this chicken and veg recipe that uses sweet potato, courgette and broccoli
Provided by Caroline Hire - Food writer
Time 15m
Yield Makes about 500g
Number Of Ingredients 6
Steps:
- Put the sweet potato into a medium saucepan, cover with water. Bring to the boil and simmer for 3 mins, then add the chicken, courgette and broccoli and simmer for around 7 mins until the chicken is cooked through and the veg are tender.
- Drain, then transfer to a food processor with the yogurt. Pulse until smooth, adding enough milk to loosen. Serve one portion and divide the rest between small containers and freeze.
Nutrition Facts : Calories 25 calories, Fat 0.6 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
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