Potato, Carrot & Sweetcorn Puree
For young babies, pass sweetcorn through a sieve to remove the outer husks. It will be easier for your baby to digest and give you a smoother texture.
Gluten-free
Vegetarian
Ingredients
25g unsalted butter
50g onion, peeled and chopped
175g carrot, peeled and chopped
200g potatoes, peeled and chopped
250ml unsalted vegetable stock or water
50g tinned or frozen sweetcorn
1-2 tbsp milk
50g onion, peeled and chopped
175g carrot, peeled and chopped
200g potatoes, peeled and chopped
250ml unsalted vegetable stock or water
50g tinned or frozen sweetcorn
1-2 tbsp milk
Method
- Melt the butter in a pan and saute the onion for 1 minute. Add the carrots and saute for 5 minutes.
- Tip in the potatoes, cover with the stock or water and cook over a medium heat for 15 minutes.
- Add the sweetcorn and continue to cook for 5 minutes.
- Pass through a sieve and stir in the milk until you reach the desired consistency for your baby.
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