Advertisement

  • 1 Leek
  • 2 Carrots
  • 2 Potatoes
  • Sweet potatoes
  • 1 Courgette
  • 50g Breadcrumbs
  • 30g Cheddar cheese
    grated
  • 1tbsp Mixed herbs
  • 1tbsp Chives
  • A pinch of black pepper
  • 300ml Very low salt vegetable stock
  • 1tsp Corn flour

    Method

    • step 1

      Parboil the potatoes for eight minutes before draining and setting aside.

    • step 2

      Chop the leek, carrots, potatoes, sweet potatoes and courgette into small, bite size pieces and place in a casserole dish.

    • step 3

      Pour stock over the vegetables, cover with a lid and bake in the oven at 200C/400F/Gas mark 6 for 30 minutes until the vegetables are nearly cooked.

    • step 4

      Remove from the oven and add enough cornflour to thicken the sauce.

    • step 5

      Cover with breadcrumbs and grated cheese and return to the oven for 10-15 minutes, or until the cheese browns.

    • step 6

      Blend or mash until correct consistency for your baby.

    Advertisement
    Advertisement
    Advertisement
    Advertisement