Carrot and butternut purée
Suitable first food – around 6 months
Gluten free
No added soya
No added egg
No added milk
Vegetarian
Ingredients:
• ½ cup peeled, diced carrot
• ½ cup peeled, diced (seeds removed) butternut
Method:
Cook the vegetables in covered saucepan with about 1 cup of water until soft.
Drain off and reserve most of the liquid.
Mash vegetables well with a potato masher. Then purée using a hand-held stick blender, (or sieve), adding cooking liquid to get a moist, soft texture.
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