Cauliflower and sweet potato purée

Serves: 2

Prep: 15 mins

Cooks in: 20-25 mins

I know that I offer you a lot of sweet potato purées recipes, but it’s amazing how this veggie can change the taste of the food! This way, for a more nutritious meal, we can always add slightly bitter veggies if we mix them with sweet potato, butternut squash or sweet peppers.

 

INGREDIENTS:

2-3 bunches of cauliflower

4 sweet potatoes

a pinch of unsalted butter

a pinch of nutmeg

1 tsp sour cream/creme fraiche (optional)

1 hard boiled egg (optional)

METHOD:

  1. Peel and cut sweet potatoes into 1.5 cm (half-inch).
  2. Steam all the vegetables, using a steamer, until soft and then blend them together.
  3. Add the butter and the nutmeg.
  4. If your baby doesn’t like their purée lumpy, you can add some of the remaining water from the steamed veggies.
  5. At the time of serving you can add the sour cream.

RECOMMENDATIONS:

  • This purée is suitable for lunch.
  • You can place the purée in an airtight container and refrigerate it for up to three days. Don’t forget to refrigerate freshly cooked baby food within 2 hours as bacteria will start to grow at room temperature after those 2 hours are up.
  • If you choose to offer the purée with the hard boiled egg, don’t forget to cook the egg for at least 15-20 minutes from the moment the water boils.

Hope your baby will love it!

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