2 tsp mild olive oil or a knob of butter<br />
1 banana shallot<br />
250g peeled and diced carrot<br />
250g peeled and diced parsnip<br />
400 ml unsalted or weak vegetable stock<br />
100g kale, chopped<ol>
<li>Heat the oil or melt the butter in a medium size saucepan.</li>
<li>Add the vegetables except the kale and saute over the heat for 2 minutes. Add the stock.</li>
<li>cover and bring up to the boil. Simmer for 10 minutes until the vegetables are really tender.</li>
<li>Add the kale and continue to cook for 5 minutes.</li>
<li>Blend using a hand blender to the desired consistency.</li>
</ol>
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.
