Spinach and roasted carrot puree
- 2 Carrots, peeled
- 2 Handfuls of fresh spinach, washed
- STEP 1
Cut the carrots into sticks or slices, and wrap with the spinach in a foil parcel.
- STEP 2
Place on a baking tray and bake at 190C/375F/Gas mark 5 for around half an hour, or until the carrots are tender.
- STEP 3
Blend to the required consistency, adding a little breastmilk, formula or cooled boiled water if necessary.