Monday, March 8, 2010

Recipe for swede baby puree

With their creamy-purple skin and rounded shape, the swede is very similar to turnip and is also called rutabaga. It is a very versatile veggie as it can be boiled, mashed, roasted, baked, stir fried, etc. When we were little, we used to eat raw swede slices as a snack.

Swede baby puree is a lovely pale yellow/orange colour with a very distinctive taste! If the taste is just a bit too distinctive for your baby, mix it with something they really enjoy ~ Isobel likes her swede mixed in with a cube of carrot.

Swedes are surprisingly filling and are a good source of Vitamin C and fibre, folate and potassium. Choose smaller swedes with smooth skin - the larger ones can tend to be woody.

Recipe for swede baby puree:
2 medium sized swedes, cooked and pureed filled a whole tray plus a few more cubes, about 25 x 1 oz (2Tbsp) portions in total! Very economical.
-Scrub and thickly peel swede and remove any roots
-Chop into cubes and boil or steam until tender, about 15-20 minutes
-Add some reserved cooking water to adjust the consistency for a perfect puree
-spoon portions into your mumi&bubi 'Solids Starter Kit' freezing tray, put on the lid and place in the freezer.

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