Peas, in particular, are a super vegetable, because they’re a good source of folic acid and vitamins A, B and C.
Carrots are more nutritious when cooked with a little butter or oil, as it makes it easier for our bodies to absorb the beta carotene, which converts to vitamin A in the body and helps your baby’s immune system.
Your baby will need fuel to boost the rapid growth she goes through in her first year, and one way to increase her calorie intake is to add cheese to vegetable purées. For added taste, use basil, which will also aid digestion.
Preparation time: 5 minutes
Cooking time: Around 25 minutes
Makes: 3-4 portions
Suitable for freezing
• 25g (1oz) butter
• 75g (3oz) leeks, sliced
• 250g (9oz) potatoes, peeled and chopped
• 50g (2oz) carrots, peeled and chopped
• 200ml (7fl oz) boiling water or vegetable stock
• 50g (2oz) frozen peas
• 1 tbsp fresh basil leaves, torn into pieces
• 40g (1½oz) grated Cheddar cheese
1. Heat the butter in a pan. Add the leeks and cook over a low heat for 3 minutes, stirring.
2. Tip in the potatoes and carrots and pour over the boiling water or vegetable stock. Cover and cook over a low heat for 15 minutes.
3. Add the peas and cook for 2 minutes more. Tip in the basil and cook for 1 further minute.
4. Purée in a blender, then stir in the Cheddar cheese until melted, and serve.
For more on nutrition and for Annabel Karmel’s recipes, log on to www.annabelkarmel.com