Beetroot and pear puree

Brilliant beetroot and pear puree

This is a super puree to introduce beetroot to your little one! The pear gives it a bit of sweetness which offsets the earthy flavour of the beetroot. It’s so simple to make!

 

Beetroots and pearsYou will need:

2 beetroots – peeled and roughly chopped

1 pear – peeled and roughly chopped

 

 

 

Put the chopped beetroot in a saucepan and boil till soft. You could also steam or microwave – up to you. Reserve some of the cooking juices for later.

Blend the cooked beetroot and the raw pear until smooth, adding as much of the reserved cooking juice as necessary to get your preferred consistency. You could use a bit of water instead of the reserved cooking juices if you’d prefer.

Serve straight away, pop into freezer portions for later, or spoon as much as you need into a Super Squish pouch for a fabulous meal on the go.

Beetroot and pear puree

Cheesy cauliflower mash

Cheesy cauliflower mash

Cauliflower is in season during October and, once cooked, is a fantastic vegetable for puréeing and also for finger food while weaning.  This cheesy cauliflower mash is a baby’s version of the classic dish, cauliflower cheese. It can also be used as a delicious alternative to potato mash in adult meals!

This recipe is for a large quantity to make the mash in bulk for freezing in ice cube trays or any other container of your choice, or to use straight away. You can defrost the cubes of mash and use in the Super Squish pouches for easy food on the go.

Ingredients:

1 cauliflower head
1 tablespoon of butter (or to taste)
1 and a half handfuls of grated hard cheese

Add a little water to a pan with a tight fitting lid. Add the whole cauliflower (without all the leaves) and allow the water to boil, then turn down to a simmer and steam the cauliflower until it is very soft. I check by piercing the cauliflower with a knife. Just make sure that the water doesn’t run dry!

Once the cauliflower is cooked, drain the water from the pan and break up the cauliflower with a fork. Add the butter and cheese and using a handheld blender blend the mash until it has a very smooth, creamy consistency. You can add a little water if you need the mash to be less thick.