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Annabel Karmel
Digital Weaning Course LB
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Carrot, Parsnip & Kale Puree

Kale is a culinary superhero, bursting with nutrients by the bucket-load, so add it to your baby’s puree for a superfood boost.

 

Dairy-free
Egg-free
Gluten-free
Nut-free
Vegetarian
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Prep Time: 6 minutes
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Cook Time: 18 minutes
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Serves: 4
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Great for:  6-9 Months
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Suitable for Freezing
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Ingredients
2 tsp mild olive oil or a knob of butter
1 banana shallot
250g peeled and diced carrot
250g peeled and diced parsnip
400 ml unsalted or weak vegetable stock
100g kale, chopped
Method
  1. Heat the oil or melt the butter in a medium size saucepan.
  2. Add the vegetables except the kale and saute over the heat for 2 minutes. Add the stock.
  3. cover and bring up to the boil. Simmer for 10 minutes until the vegetables are really tender.
  4. Add the kale and continue to cook for 5 minutes.
  5. Blend using a hand blender to the desired consistency.

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