Vegetable Recipes for babies aged 6-9 months

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Vegetables
 

Lentil Puree Lentils are usually soaked overnight but you can take a shortcut. Rinse them, cover generously with the stok, bring to the boil and boil for 2 minutes. Take off the heat, cover the pan and let the lentils absorb the stock for 1-2 hours. Lentils are a good cheap source of protein but are best not given to babies before 8 months. MAKES 36 PORTIONS 50g(2oz) split red lentils   1 potato 600ml(1pint) chicken stock(home-made click here)     1/2 small onion 1 carrot   1/2 white of leek 15g(1/2oz) margarine or 1 tablespoon oil Soak the lentils overnight in the stock.(or do as above) The next day, peel and dice the carrot, potato and onion and shred the washed leek. Saute the onion and leek in the margarine or oil until soft, then add the carrot and potato and continue to cook for a further 5 minutes. Add the lentils and stock, bring to the boil, then simmer for about 40 minutes or until lentils are soft. Puree if wished

Tomatoes with Fennel and Basil If you introduce your baby to new flavours at an early age, he will tend to grow up a less fussy eater. Fennel has an interesting flavour and blends well with the tomato in this recipe. MAKES 12 PORTIONS 1 medium potato, 175g(6oz)   1 dessertspoon chopped fresh basil 1 large tomato   15g(1/2oz) margarine or 1 tablespoon oil 1/4 small fennel bulb,50g(2oz)   Peel and trim the vegetables, removin skin and seeds from the tomato. Cut into pieces and cook the potato and fennel in water to cover over a low heat for 15 minutes. Meanwhile saute the tomato and chopped basil in the margarine for 2-3 minutes until they turn into a puree. Press everything through a mouli.

French Beans with Tomato and Apple The apple brins out the sweet taste of the beans and tomato. This puree is  very good mixed with cottage cheese MAKES 10 PORTIONS 75g(3oz) French beans   1 medium tomato, skinned, seeded & chopped 1 apple, peeled, cored & chopped String the beans and wash them carefully. Steam the apple for about 10 minutes or until tender. After 6 minutes add the tomato. Process in a blender until the desired consistency

Oats and Vegetable Puree Oats add bulk to the vegetable puree making it a satisifying meal. MAKES 20 PORTIONS 1 celery stalk    cauliflower and brocolli 1 white part of leek, washed   3 tablespoons porridge oats 2 medium or 4 small carrots   1 tablespoon chopped parsley 50g(2oz) each of mushrooms and swede Peel, trim as appropriate and finely chop all the vegetables. Just cover the vegetables with water in a saucepan and add the porridge oats. Bring the water to the boil, then cover and simmer for about 20 minutes or until the vegetables are tender. Puree in a blender until the desired consistency. Mix in the chopped parsley

Special Spinach and Potato Puree This puree makes a tasty introdution to spinah for your baby. It also makes a nice vegetable side dish for adults. MAKES 14 PORTIONS 1 onion, peeled & finely chopped   1 large or 2 small potatoes, peeled & diced 25g(1oz) margarine   120ml(4floz) chicken stock click here 225g(8oz) spinach, washed, chopped & touh stalks removed Saute the onion in the margarine over a low heat for 4-5 minutes until soft. Add the spinach and potato, pour in the stock and simmer slowly for about 35 minutes. Puree in a blender.

Trio of Cauliflower, Red Sweet Pepper and Sweetcorn If you want to freeze a dish containing sweetcorn, you should use either fresh or canned sweetcorn in your recipe - frozen sweetcorn should not be re-frozen. Always puree sweetorn in a mouli for young babies to get rid of the tough outer skin. MAKES 10 PORTIONS 100g(4oz) cauliflower, cut into small florets   25g(1oz) chopped red sweet pepper 120ml(4floz) milk   75g(3oz) sweetcorn Put the cauliflower in a saucepan with the milk and cook over a low heat for about 12 minutes until tender. Meanwhile, cook the red pepper and sweetcorn in water in a saucepan for about 6 minutes until tender. Drain the sweetcorn and pepper. Puree together with the cauliflower and milk in a mouli.

Cauliflower Cheese This is a great favourite for babies. Try using different cheeses or combinations of cheese until you find your babies favourite taste. Try using the cheese sauce over a mixture of vegetables as well. MAKES 15 PORTIONS 175g(6oz) cauliflower   Cheese Sauce 15g(1/2oz) margarine   1 tablespoon cornflour 175ml(6floz) milk   50 g(2oz) grated cheese, Edam or Gruyere cheese Wash the cauliflower carefully, divide it into small florets and steam until tender(approx 10 minutes). Meanwhile, for the sauce, melt the margarine over a gentle heat in a heavy-bottomed saucepan and stir in the cornflour to make a smooth paste. Add the milk and stir until thickened. Take the saucepan off the heat and stir in thr grated cheese. Keep stirring until all the cheese has melted and the sauce is smooth. Add the cauliflower to the sauce and puree in a blender for younger babies. For older babies, mash with a fork or chop into little pieces

Courgette Gratin This creamy puree is also good using green beans or brocolli MAKES 18 PORTIONS 1 medium potato, 100g(4oz), peeled   25g(1oz) Gruyereor Emmenthal cheese, grated 175g(6oz) courgettes, sliced   1 sprig of parsley 120ml(4floz) milk   a little margarine Boil the potato until soft, then drain. Steam the courgettes for 8 minutes. Puree all together in a mouli or blender

Leek and Potato Puree with Fromage frais This also makes a superb vegetable soup for adults. MAKES 16 PORTIONS 25g(1oz)margarine or 2 tablespoons oil   225g(8oz) potatoes, peeled & diced 175g(6oz) leeks, washed & sliced   450ml(15floz) chicken stock click here 2 tablespoons fromage frais Heat the margarine in a heavy-based pan. Add the leeks and cook over a gentle heat for 10 minutes until softened, stirring occasionally. Add the diced potatoes and stock and simmer, covered, for 25-30 minutes until tender. Puree and stir in the fromage frais.

Tasty Lettuce and Courgette Puree This is very healthy recipe and can be a great soup fo all the family.(low in calories) MAKES 4 PORTIONS 1/2 onion, peeled & finely chopped   100g(4oz)iceburg lettuce, shredded 15g(1/2oz) margarine or 1 tablespoon of oil   50 ml(2floz) chicken stock click here 50g(2oz) courgette, washed, trimmed & thinly sliced Saute the onion in the margarine over a low heat for about 3 minutes until soft. Add the cougette and lettuce and continue to cook over a low heat for 3 minutes. Pour over the chicken stock and cook, covered, for a further 3 minutes. Puree in a blender until the desired consistency for your baby. If you are making it as a soup then do not make it too smooth.

Minestone This is a versatile recipe, as you can add rice, pasta or almost any vegetable. I find the flavour is best if you use chicken stock MAKES 7 ADULT PORTIONS OR 40 BABY PORTIONS 15g(1/2oz) margarine or 1 tablespoon oil   2 tablespoons podded peas 1/2 small onion, peeled & chopped   1 potato 100g(4oz) peeled & diced 1 carrot, peeled & chopped   1/2 celery stalk, chopped 1 tablespoon chopped parsley   2 teaspoons tomato paste 1/2 white of leek, chopped   100g(4oz) cabbage, shredded 50g(2oz) small pasta shapes(optional) 1.2 litres(2pints) water, chicken or vegetable stock. Heat the margarine in a saucepan and fry the onion for 1 minute. Add the carrot, celery and leek. Saute these for 2 minutes, then add the cabbage and continue to cook for another 4 minutes. Cover with the water or stock. Add the potato, peas, chopped parsley and tomato paste and cook over a gentle heat for 20-25 minutes until the vegetables are soft and easy for your baby to chew.(for younger babies you can mash or puree) If you want pasta in the soup, then add this 10 minutes prior to the end of cooking.

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