Vegetables / Vegetarian Baby Food Recipes - Broccoli With Gruyere Cheese
NOTE: If you can't find Gruyere, use any Swiss cheese as a substitute
1 medium potato, peeled and diced 6oz (3/4 cup) broccoli florets 4 fl oz (1/2 cup) milk 2 tbsp grated Gruyere 1 tbsp fresh, chopped parsley 1 tbsp unsalted butter
Boil the potato until tender. Steam the broccoli florets. Finally, combine the potato and broccoli with the remaining ingredients, mash or puree as desired and top with the parsley.
NOTE: If you can't find Gruyere, use any Swiss cheese as a substitute
1 medium potato, peeled and diced 6oz (3/4 cup) broccoli florets 4 fl oz (1/2 cup) milk 2 tbsp grated Gruyere 1 tbsp fresh, chopped parsley 1 tbsp unsalted butter
Boil the potato until tender. Steam the broccoli florets. Finally, combine the potato and broccoli with the remaining ingredients, mash or puree as desired and top with the parsley.
Vegetables / Vegetarian Baby Food Recipes - Wholesome Twice Baked Potatoes
1 large baking potato (we prefer to use red skinned potatoes - they have a creamier texture) 1oz (1/8 cup) butter 2 fl oz (1/4 cup) milk 3 oz (1/3 cup) grated mild cheddar 1/2 tsp finely chopped fresh chives
Wash the potato, prick with a fork, then bake at 350 deg F, 180 deg C for about 1 1/2 hours, until the potato feels soft. Remove from the oven and cut in half. Scoop out the potato and place in a bowl, along with the milk, butter and most of the cheese. Mash well. Return the potato mixture to the skins, place on a cooking sheet and top with the remaining cheese. Return to the oven and cook for a further 10-15 minutes, until the cheese has melted and is golden in colour. Sprinkle with the chives.
1 large baking potato (we prefer to use red skinned potatoes - they have a creamier texture) 1oz (1/8 cup) butter 2 fl oz (1/4 cup) milk 3 oz (1/3 cup) grated mild cheddar 1/2 tsp finely chopped fresh chives
Wash the potato, prick with a fork, then bake at 350 deg F, 180 deg C for about 1 1/2 hours, until the potato feels soft. Remove from the oven and cut in half. Scoop out the potato and place in a bowl, along with the milk, butter and most of the cheese. Mash well. Return the potato mixture to the skins, place on a cooking sheet and top with the remaining cheese. Return to the oven and cook for a further 10-15 minutes, until the cheese has melted and is golden in colour. Sprinkle with the chives.
Vegetables / Vegetarian Baby Food Recipes - Carrot And Lentil Soup
8 oz (1 cup) dry, rinsed lentils 8 oz (1 cup) carrots, peeled and diced 1 small onion, finely chopped 34 fl oz (4 1/4 cups) of water 1 tbsp olive oil
In a large saucepan, gently saute the onion in the oil, until soft. Add the lentils, carrots and water. Bring to the boil. Reduce the heat, cover and simmer for 1-1 1/2 hours, until the lentils are soft. If necessary, you can puree the soup once it's cool, adding a little water to thin the mixture.
8 oz (1 cup) dry, rinsed lentils 8 oz (1 cup) carrots, peeled and diced 1 small onion, finely chopped 34 fl oz (4 1/4 cups) of water 1 tbsp olive oil
In a large saucepan, gently saute the onion in the oil, until soft. Add the lentils, carrots and water. Bring to the boil. Reduce the heat, cover and simmer for 1-1 1/2 hours, until the lentils are soft. If necessary, you can puree the soup once it's cool, adding a little water to thin the mixture.
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