Butternut Squash, Pea, Broccoli and Kale Puree
Make your own baby food with this nutritious vegetable purée recipe from Annabel Karmel.
From the book
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Introduction
Butternut Squash, Pea, Broccoli and Kale Puree From Annabel’s 25th anniversary New Complete Baby and Toddler Meal Planner.
Ingredients
| 2 tsp | olive oil |
| 1 | onion, sliced |
| 200g | peeled butternut squash, diced |
| 350ml | unsalted or weak vegetable stock |
| 100g | broccoli florets |
| 40g | trimmed kale leaves, washed |
| 50g | frozen peas |
| 20g | grated Parmesan cheese |
Essential kit
You will need a blender.
Method
Heat the oil in a saucepan.
Add the onion and squash and sauté for 1 minute, then add the stock.
Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.
Add the broccoli, kale and peas and simmer for a further 6 – 8 minutes until tender.
Puree in a blender until smooth. Add the Parmesan cheese and stir until melted.
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