Veg Purées
- prep
- 10m cook
- Makes
Ingredients
- 1 diced potato
- 50g frozen peas
- 30 ml hypoallergenic formula (1 scoop of powder to 30 ml water)
Note: Some hypoallergenic formula contain lactose and/or extensively hydrolysed milk protein.
For allergens, always check the ingredients list on the label of each product purchased for use in these recipes.
Method
- Peel and dice your potato, then steam or boil the chunks till soft
- Add your peas and keep cooking for a couple more minutes and drain
- Blend or mash depending on preference. Once cool, separate any portions you want to for the next day or two and freeze the rest.
- Stir one scoop of hypoallergenic formula into a single portion before you serve. You can use a little baby rice to help achieve the right consistency, but don’t do this to portions you are freezing. Wait till they are being reheated.
Freezing the other portions will help them to retain their nutrition, and should be defrosted and reheated thoroughly before serving at a safe temperature. Remember to mix in one scoop of hypoallergenic formula to the portion while it is still warm.
Why not try other combinations, like…
- Courgette and potato
- Sweet potato and cauliflower
- Carrot and potato
- Butternut squash and broccoli
- Parsnip and sweet potato
- Swede and carrot
