Carrot and pea purée weaning recipe – Infatrini

16th December 2020

Ingredients

  • 30g (1 oz) frozen peas
  • 50g (13/4 oz) small peeled carrot – finely chopped
  • 10ml (1/3 fl oz) / 2 tsp vegetable oil
  • 50 – 75ml (11/3 fl oz – 21/2 fl oz) INFATRINI®

Method / Preparation

  • Add carrot to 100ml (31/4 fl oz) boiling water in a small pan, cover and simmer for 4 minutes.
  • Add frozen peas, cover and continue to cook for a further 5 minutes or until soft.
  • Blend in a liquidiser or hand-held blender with 2 tsp oil, and 50ml (11/3 fl oz) Infatrini ®. Use 75ml (21/2 fl oz) Infatrini ® if a thinner purée is required.

Notes

  • Makes 3 small servings