Today we’ve got a quick and easy Annabel Karmel recipe for you. One of our favourites to share with your little one. Because sometimes let’s face it – it’s much easier to eat the same meal for lunch as your baby.
I made a batch of this Cheesy Leek, Sweet Potato and Cauliflower from Annabel’s Weaning Book, (here), which is one of my favourites books for weaning, purees etc. I’m always surprised at how tasty her recipes are, even for adults!
I also baked a sweet potato to provide some finger food, and making it more of a substantial meal for myself – meaning that the “puree” was a filling for my baked potato. Simply adding an extra handful of grated cheese to make it super cheesy! Yum.
My little one was 11 months at the time, so I simply gave the ingredients a little mash – it was the perfect consistency for her to have a good chew on.
As ever the Annabel Karmel recipes are easy to follow, with very exact timings, making cooking her weaning recipes super easy.
10g unsalted butter
5cm piece of leek sliced
1/2 small sweet potato, peeled and diced (about 150g)
250ml boiling water
2 good-sized cauilflower florets, cut into pieces
30g Cheddar cheese grated.
- Heat the butter in a pan and add the leek. Sautee gently until softerned for about 3 minutes.
- Add the sweet potato, pour over the boiling water, bring back to the boil, and cook for 5 minutes. Add the cauliflower, reduce the heat to moderate, cover and continue to cook for 5 mins.
- Puree the contents of the pan in a food processor with the greated cheese.
- Freeze individual portions, if needs be.
What are you favourite go to weaning recipes? Do you have a partciular one you’re happy to eat with your little one?