Cauliflower and swede puree

Cauliflower is lovely when pureed and stays fairly 'chunky', so it is great to serve when starting to introduce a coarser texture.

Ingredients
½ small cauliflower
1 medium swede

Remove the core from the cauliflower, wash thoroughly and roughly chop.

Peel the swede and roughly dice.

Cover the vegetables with water and simmer for 25-30 minutes or until they are soft.

Drain off the cooking water and reserve.

Blend the vegetables to a smooth puree, adding a little reserved cooking liquid to obtain the desired consistency.

Freeze extra mixture in ice cube trays and then store in plastic bags or Tupperware containers so you can simply defrost when needed.

Tried this recipe? For more inspiration look through our recipe selection.

Other recipes this month:

• Lentils and ham (7 months)
• Chicken pasta & bread and butter pudding (12 months)

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