Welcome to Annabel Karmel's America site for recipes & feeding your baby and child...

Ingredients

8 ounces sweet potato, peeled and chopped
8 ounces carrots , peeled and chopped
4 ounces parsnips, peeled and chopped
2 tablespoons unsalted butter
1/3 cup washed and sliced white part of a leek
1 ½  cups unsalted vegetable stock

Method:

Steam the vegetables for about 20 minutes or until tender. Blend the vegetables to a puree adding a little of the boiled water at the bottom of the steamer (about 75ml) or some of your baby’s usual milk to make a good consistency for your baby.

Steaming is the best way to preserve nutrients but if you don’t have a steamer, Melt the butter in a saucepan and saute the leek for 3 to 4 minutes. add the sweet potato, carrots, and parsnip, pour in the stock, bring to a boil, and then cover and simmer for 20 minutes. Puree in a food processor or mash for older babies, using a little of the cooking liquid or you could add a little of your baby’s usual milk.

Information:
From 6 months
Suitable for freezing
MAKES 6 PORTIONS