Veggie Purée with Cannellini Beans, Carrots & Potato
Prep time (for 5 serves): 5 minutes. Cook time: 25 minutes.
This recipe provides: a vegetable, grain and iron-rich protein option for the day.
Ingredients:
- 1 ½ Baking potatoes, white or sebago
- ½ Carrot
- 215g Cannellini beans, canned
- 100g Tomatoes, canned, diced
- ¼ tsp Basil, dried
- ¼ tsp Oregano, dried
Method:
- Peel and dice potatoes and carrots.
- In a saucepan, boil water. Add potatoes and cook for 10 minutes, then add carrots and cook for another 10 minutes or until both are soft.
- Blend potatoes, carrots, drained beans, tomatoes and herbs until smooth.
- Transfer the purée to a saucepan and warm over low heat.
Texture progression option: Omit peas and potatoes from blender and cut into small pieces. Serve mixed together.
Finger food ideas: Offer the texture progression meal alongside additional peas and potatoes cut into finger foods.
Allergen alternatives:
This dish requires no allergen replacements for common allergies unless a child has a specified sensitivity to one of the above items.
