Root vegetable mash
Ingredients 4 medium potatoes – peeled and cubed 3 carrots – peeled and cubed 2 parsnips – peeled and cubed 1/3 swede – peeled and cubed Knob of unsalted butter Splash of whole milk Pinch of black pepper and salt (if your little one is over 1 year) Method Add the diced potatoes, carrots, parsnips and … Continue reading
Cheesy carrot and parsnip puree
Ingredients 4 carrots – peeled and sliced Unsalted butter 1 parsnip – peeled and chopped Milk Grated cheddar cheese Method Add the carrots and parsnips to a pan of boiling water and cook until tender. Remove from the heat and drain, then using a fork or potato masher, mash up the vegetables, adding a knob of … Continue reading
One-pot Beef stew
Ingredients Beef – I generally cut a 3/4 inch slice from my beef for the Sunday roast dinner but you can use as much or as little as you like. Stewing steak could also be used instead 2 medium carrots – sliced Broccoli Cauliflower 1/2 a medium onion – finely chopped 1 medium potato – peeled … Continue reading
Chicken with root vegetables
Ingredients 1 Chicken breast – skinned and diced 1 leek – sliced 2 small potatoes – peeled and diced 2 carrots – peeled and diced 1/3 of a small swede – peeled and diced Baby chicken stock cube 1 tablespoon tomato puree Method Add chicken, stock cube, carrots, potatoes, leek, tomato puree and swede to a … Continue reading
Cheesy Chicken with carrots and tomatoes
Ingredients 1 Chicken breast 2 mediums sized tomatoes – skinned, de-seeded and chopped 2 medium carrots – sliced 1 leek – sliced Grated cheddar (or similar hard cheese) Unsalted butter Method Boil your carrots and leeks until soft then add a small amount of butter and the chopped tomatoes and cook down until you have … Continue reading
My mummy can cook... 