Sweet vegetable medley weaning recipe – Infatrini

Sweet vegetable medley weaning recipe – Infatrini

16th December 2020

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

  • Place the chopped vegetables in a pan with the Infatrini®. Grate in a little fresh nutmeg (optional).
  • Bring to the boil and reduce to simmer.
  • Simmer for 15+minutes/ just until the vegetables are tender.
  • 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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