Carrot and parsnip in cheese sauce
Suitable from 7-9 months
No added soya
No added egg
Vegetarian
Ingredients:
• ½ small parsnip
• ½ small carrot
Method:
Peel then grate the vegetables. Put vegetables into a saucepan, add 2 cups of water, cover and bring to the boil. Simmer for about 10 minutes until tender.
Drain, reserving liquid.
Make the Basic White Sauce recipe, using ½ cup of vegetable cooking water and ½ cup milk. Add ¼ cup grated cheese.
For baby, put ½ cup of the drained carrot and parsnip into a small dish and stir in 4 tablespoons of the Cheese sauce. Serve warm.
Cover and refrigerate left-overs and use the next day for baby. Or serve remaining vegetable in sauce with other vegetables, or add to soup for older children or adults.
|
|
Have you tried Kariclub's free Careline?
The Kariclub Careline lets you chat privately with an
experienced mum, dietitian or midwife here to help you put
your mind at rest on your journey from pregnancy to being a
mum. It's completely free, and no question is too big or
small! Call us on 1800 258 268,
email us, or use
LiveChat to connect with our friendly team today.