A delicious colourful purée recipe that's packed full of veg! Carrot, butternut squash and cauliflower are all in season in Autumn, so it's the perfect recipe to make this time of year!
Find more delicious and flavour packed purée and finger food recipes inside the Baby & Family recipe book.
Ingredients2 medium carrots
1 small butternut squash
5-6 cauliflower florets
Method
- Peel, wash and chop your vegetables.
- Steam for about 10 minutes until tender and cooked through.
- Blend with some of the cooking water to form a runny purée.
- Store in your weaning pots and freeze extras for future use.
Our award winning Starter Weaning Set set has all the pots you need to batch cook, portion and safely store food for your weaning baby.
