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Ingredients
| carrots: 4 oz (peeled and sliced) |
| cauliflower heads: 3 1/2 fl oz (cut into florets) |
| unsalted butter: 1 oz |
| red tomatoes: 7 oz |
| fresh basil: 8 leaves (shredded) |
| cheddar cheese: 2 oz (grated) |
Carrot, Tomato and Basil Baby Food
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Put the carrots in a small saucepan, cover with boiling water and simmer, covered with a lid, for 10 minutes. Alternatively steam the carrots for 10 minutes or until tender.
- Whilst the carrots are cooking, prick the skins of the tomatoes and pour over boiling water and leave for 30 seconds.
- Draining and rinse with cold water - the skins will peel away with ease.
- Add the cauliflower to the carrots and cook covered for a further 7-8 minutes, adding extra water if necessary.
- In another pan, melt the butter, add the tomatoes and saute until mushy. Stir in the basil and cheese until melted.
- Use a hand blender to purée the carrots and cauliflower with the tomato sauce, adding about 3 tbsp of the cooking liquid.