Mighty meaty vegetable purée

By admin
25 July 2014

Are you looking for flavoursome babyfood recipes? Try this delicious veggie purée.

Makes 500 ml (2 cups)

You’ll need:

  • 5 ml (1 tsp) unsalted butter
  • 100 g tenderised steak, cubed
  • 250 ml (1 cup) chicken stock
  • 100 g butternut, peeled, seeded and cubed
  • 100 g potatoes, peeled and cubed
  • 50 g spinach, washed

Do this:

Melt the butter in a frying pan over low heat and lightly brown the steak. Add the chicken stock and simmer for approximately 45 minutes or until the meat is tender.  In the meantime, steam the butternut and potatoes for 15 minutes or until soft. Add the spinach 2 minutes before the end of the steaming time.  Place the meat and vegetables into a blender and pulse until smooth. The leftover purée can be frozen in ice cube trays for later use.

  • This recipe was taken from Mealtimes Made Fun by Debbie Wareham and Kim Jurgens. Click here for more about this useful recipe book.

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