7,9 / 10
ready in 1 hr 20 min.
- For the carrot puree
- 4 large carrots (peeled and diced)
- 1 Tbsp butter
- cilantro (to garnish, optional)
- For the squash puree
- 1 small Butternut squash (peeled, seeded, and cubed)
- ½ Tbsp butter
- 1 tsp tomato puree
Boil the carrots in a large saucepan of water for 14 - 16 minutes until tender. Drain and transfer to a food processor, and then add the butter and pulse until you have a thick puree. Thin as desired with breast or formula milk or boiled water. Cover and chill.
Cook the squash in a large saucepan of boiling water for 15 - 20 minutes until soft. Drain and puree in a food processor, then add the butter and tomato puree and blitz again until smooth. Thin as desired with breast or formula milk or boiled water. Cover and chill.
Cook the broccoli florets in a large saucepan of boiling, water for 3 - 4 minutes until tender.
Drain and reserve the cooking liquor. Puree the florets (leaving a small cooked floret to garnish) with a little of the cooking liquid until smooth. Cover and chill.
Cook the peas and kale in a large saucepan of boiling water for 8 - 10 minutes. Drain and refresh in iced water. Puree with the butter in a food processor until smooth. Thin as desired with breast or formula milk or boiled water. Cover and chill.
Serve the purees cold or lukewarm in cups. Garnish is optional and not to be given to baby.