Roasted Butter Bean Gratin (toddler)
Ingredients
1 tsp good-quality vegetable oil
1 small leek, well-washed and finely chopped
½ small carrot, finely grated
½tsp crushed garlic
2tbsp tinned or cooked butter beans, rinsed and drained
150ml water or stock
1tsp finely chopped fresh parsely, thyme or basil
¼ red pepper, finely chopped
1 tomato, cut into thin rings
60g cheddar cheese, grated
30g breadcrumbs
Preheat the oven to 180C, 350F, Gas 4.
Heat the oil in a pan over a medium heat. Add the leek and carrot
and fry gently for about five minutes. Add the garlic and butter beans
and cook, stirring occasionally, for a further five minutes. Add the
water or stock and the herbs.
Puree the mixture in a liquidiser, then pour into an ovenproof dish
and mix in the red pepper. Arrange the tomato rings on top. Mix the
cheese with the breadcrumbs and sprinkle over the top. Bake in the oven
until golden brown and bubbling hot, about 20 minutes.
Details:
- makes two child size servings or one adult size
- stores 24 hours in the fridge, one week in the freezer
- good source of iron
- diced parsnip or turnip could be used instead of carrot
- ground ginger works well with or instead of the garlic
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