Weaning recipe: Chicken & mixed veg purée
Once your baby is accustomed to weaning purées, introduce them to slightly more texture with this chicken and veg recipe that uses sweet potato, courgette and broccoli
Weaning recipe: Spinach, sweet potato & yellow split pea purée
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 500g
Skip to ingredients
Ingredients
- 1 sweet potato
- knob of butter
- ¼ tsp garam masala (optional)
- ½ bag baby leaf spinach (40 or 50g), thoroughly washed
- 150g yellow split peas, thoroughly rinsed
- 1-2 tbsp yogurt
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Put the potato on a baking tray and roast in the oven for around 45 mins or until a knife easily inserts into the flesh.
- STEP 2
Meanwhile, heat the butter in a saucepan, add the garam masala, if using, and cook for 1 min. Stir in the spinach and cook for 1-2 mins until wilted. Remove from the saucepan. Add the split peas to the pan, then pour in enough water to cover.
- STEP 3
Bring to the boil, cook for 10 mins, then turn down the heat and simmer for another 20-30 mins until tender.
- STEP 4
Drain, then transfer to a food processor along with the spinach and yogurt. Once the potato is cooked. Cut in half and scoop out the flesh. Add to the food processor. Pulse to combine. Serve one portion and divide the rest between small containers and freeze.
