Beetroot and pumpkin puree
Easy
Prep:
Cook:
A simple, autumnal 2-veg puree for a weaning baby. Suitable from 6 months
Skip to ingredients
- 1 fresh beetrootpeeled and diced
- ½ small pumpkin or squashpeeled and diced
- knob unsalted butter
- a little milkoptional
Method
step 1
Put the beetroot and pumpkin in a saucepan with enough water to just cover them. Bring to a simmer
step 2
Gently cook until both vegetables are soft – about 10 minutes
step 3
Pureé, either in a blender or through a sieve. Add a small knob of unsalted butter at the end and, if you like, a little milk. Mix to a soft consistency