This healthy vegetable bake is a delicious meal for the whole family that's also suitable for a weaning baby. It's a great dish for adding lots of vegetables into your kid's dinners and is made all the better with the cheese sauce!
Make it more fun in the kitchen by getting your kids to help out with the preparation!
Cook time: 20-30 minutes
Makes: 4 toddler portions
Ingredients
Make it more fun in the kitchen by getting your kids to help out with the preparation!
Cook time: 20-30 minutes
Makes: 4 toddler portions
Ingredients
200g potatoes
200g parsnips
100g Gruyére cheese, grated
freshly ground black pepper
50g unsalted butter
2 leeks, washed and sliced
2 carrots, peeled and chopped
30g plain flour
565ml full-fat milk
100g cheddar cheese, grated
2 tbsp parsley, chopped
500g green beans, cooked and chopped
200g of sweetcorn
Method
Method
- Preheat your oven to 180°C.
- Peel and parboil your potatoes and parsnips, then grate and mix together in a bowl with the Gruyére and some freshly ground black pepper. Set aside.
- Melt 25g butter in a pan and fry the leeks and carrots until soft and pale gold.
- Melt the remaining butter in the pan, stir in the flour and cook for 1 minute. Gradually add the milk, whisking constantly. Return to the heat and bring to the boil, stirring constantly until thick and smooth.
- Stir in the cheddar until melted. Add the parsley, leeks, carrots, beans and sweetcorn. Tip into an ovenproof dish. Sprinkle the potato mixture on top.
- Bake for 20-30 minutes until golden.
6-7 months - Smooth and slightly thicker puree, no lumps
7-8 months - Thicker puree with increased texture
8-9 months - Minced and mashed with soft lumps.
9-12 months – Minced and finely chopped.
Our award winning Starter Weaning Set set has all the pots you need to batch cook, portion and safely store food for your weaning baby.
