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Butternut Squash, Parsnip & Chicken Purée

Butternut Squash, Parsnip & Chicken Purée

Ingredients

  • 450g butternut squash
  • 100g/1 small parsnip
  • 1 small chicken breast fillet, cut into strips
  • 400ml water

Method

  1. Peel and chop the butternut squash and parsnip into small pieces. Place in a medium-sized saucepan with the chicken. Cover with the water and bring to the boil.
  2. Reduce the heat, slightly, and continue to simmer, uncovered, for about 20 minutes until the vegetables are soft and the chicken is cooked through.
  3. Drain, but keep one or two tablespoons of the cooking liquid. Place all in a blender and puree until smooth.
  4. Serve a few tablespoons of the lukewarm purée to your baby and, once cold, freeze the remaining purée in individual portions.
  5. One large sweet potato can be used in place of the butternut squash.

Spinach & Carrot Purée

Spinach & Carrot Purée

Ingredients

  • 2 large carrots, peeled and diced
  • 200g spinach, washed and trimmed
  • 2 large carrots, peeled and diced

Method

  1. Place the carrots in a steamer and cook for 10 minutes. Add the spinach and continue to cook for a further 5-7 minutes, until the carrots are tender.
  2. Drain the vegetables and place in a blender. Add a little breastmilk, formula or water. Blend until smooth.
  3. Serve a few tablespoons of the lukewarm purée to your baby and, once cold, freeze the remaining purée in individual portions. 

Avocado & Banana Purée

Avocado & Banana Purée

Ingredients

  • 1/4 avocado
  • 1/2 ripe banana
  • 1 tbsp Baby's usual milk, breast/formula

Method

  1. Peel the avocado and place the flesh in a bowl. Add the banana and a little of your baby's usual milk.
  2. If you're out of avocados, make up a little baby rice and add it to the banana instead. 

Orchard Fruit Purée

Orchard Fruit Purée

Ingredients

  • 1 medium eating apple
  • 1 ripe pear
  • 1 ripe peach
  • 4 tbsp water

Method

  1. Peel, core and evenly chop the apple and pear. Peel, stone and chop the peach. Place in a medium-sized saucepan and cover with the water.
  2. Bring to the boil, reduce the heat and simmer, uncovered, for about 15 minutes, until tender.
  3. In this recipe, the peach can be replaced with half a parsnip, to create a savoury, but still sweet, alternative.