with a hint of parsley
This naturally sweet orange vegetable puree combines smooth, tasty carrots and sweet potato, with a little butternut squash. These three vegetables are ideal for first tastes, and are packed full of nutrients. A swirl of olive oil and a touch of roasted garlic and fresh parsley add to this fantastic recipe, a popular puree with our little piccolo’s. Tip: If you have less time to make this, simply grate the carrot, sweet potato and butternut squash into the pan, it will take much less time to cook.
Preparation: 10 minutes | Cooking: 10 minutes | Makes 4 portions | Suitable for freezing | Suitable from 6 months
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10 Portions
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35 mins
prep time -
10 mins
Cook time -
suitable for freezing
Ingredients
- Dash of olive oil
- 1 medium sweet potato, peeled and roughly chopped
- 100g butternut squash, peeled, chopped and de-seeded
- 2 carrots, peeled and roughly chopped
- 1 small clove of garlic, peeled and crushed
- ¼ tsp of dried parsley or 3/4 leaves of fresh parsley
- 100ml of salt free stock or boiling water
Method
- Heat the oil in a medium sized saucepan. Add the garlic and stir for a minute before adding the carrot, sweet potato and butternut squash. Stir on a medium heat for a few minutes.
- Add the stock and stir in the parsley. Place a lid on and cook for around 10 minutes until the vegetables are soft.
- Reserve around half of the stock by pouring it into a mug. Blend the vegetables and add more water to get to the consistency you want.
