Weaning recipe: Roasted butternut squash & garlic purée
This vibrant purée is so simple to make, and is a brilliant way of gently introducing your baby to a wider variety of flavours. But you can simply leave the garlic out, if you prefer
Weaning recipe: Haddock, cauliflower & potato purée
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 350g
Skip to ingredients
- 1 medium baking potato
- 1 small piece haddockfillet (or cod or pollack), about 150g
- 1/2 small cauliflowercut into florets
- a splash of milk or knob of butter
Nutrition: per tbsp
- kcal12
- fat0.1glow
- saturates0g
- carbs1g
- sugars0.2g
- fibre0.2g
- protein2g
- salt0g
Method
step 1
Heat the oven to 200C/ fan 180C/ gas 6. Wrap the potato in foil, place on a baking tray and roast in the oven for 1 hour 15 mins. Wrap the fish in a piece of foil, put on the same tray and continue cooking for another 10 mins or until opaque and cooked through.
step 2
Meanwhile, bring a pan of water to the boil, place a steamer on top and steam the cauliflower for around 8 mins or until tender.
step 3
Once cooked, halve the potato and scoop out the filling. Flake the fish, removing any bones and discarding the skin.
step 4
Blitz the cauliflower, potato and haddock, adding a splash of milk or knob of butter if you like, to loosen the purée.
