Ingredients
3 cauliflower florets
1 medium sweet potato
1 carrot

Chop the cauliflower florets and place in a medium saucepan, along with the peeled and chopped sweet potato and carrot, cover with water and simmer for 30 minutes or until soft. 

Drain off the liquid, reserving a little, mash and puree the vegetables until smooth, adding a little of the reserved water to obtain a soft consistency.

Freeze excess puree in ice cube trays or small pots so you can defrost for later use.

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

Other recipes this month:

• Tuna and butterbean puree (7 months)
• Roast sausage with green cheesy rice and  mango hedgehogs (12 months)

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