Sweet vegetable medley weaning recipe - Infatrini

Sweet vegetable medley weaning recipe - Infatrini

 Ingredients

1 medium size carrot peeled and chopped into 1cm cubes

100g butternut squash or pumpkin peeled and chopped into 1cm cubes

1 medium potato peeled and chopped into 1cm cubes

1 medium parsnip peeled and chopped into 1cm cubes

Freshly grated nutmeg (optional)

300ml Infatrini®

Method / Preparation

1. Place the chopped vegetables in a pan with the Infatrini®. Grate in a little fresh nutmeg (optional).
2. Bring to the boil and reduce to simmer.
3. Simmer for 15+minutes/ just until the vegetables are tender.
4. Remove vegetables from liquid and purée to desired consistency.

Add cooking liquid as needed.

Notes

RECIPE CONTRIBUTED BY: Deborah Griffin, Senior Paediatric Dietitian, Waterford Regional Hospital

TIP: Extra portions can be frozen and used at a later date.

Makes 4 portions.

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