If like me you are weaning your little one and are struggling for great recipes, Annabel Karmel is the answer to all your problems. As silly as it may sound, I had never heard of her until a friend recommended her to my sister! Since then I am weaning away, Èlodie is now eating À la carte and she loves it. Totally yummy and very easy to follow and make, Annabel gives great advice, tips and recipes and I am so grateful to have found her.
We will feature Èlodies dish of the week every Wednesday, so please let us know if your little one agrees and loves it just as much as she does. Today’s is:
Potato, Carrot and Sweetcorn
For young babies, it is best to purée sweetcorn through a mouli as it will be easier to digest and have a smoother texture.
25g (1oz) unsalted butter
50g (2oz) onion, peeled and chopped
175g (6oz) carrots, peeled and chopped
200g (7oz) potatoes, peeled and chopped
250ml (9fl oz) Vegetable Stock or water
50g (2oz) tinned or frozen sweetcorn
1 – 2 tbsp milk
Melt the butter in a pan and sauté the onion for 1 minute. Add the carrots and sauté for 5 minutes.
Tip in the potatoes, cover with the stock or water and cook over a medium heat for 15 minutes.
Add the sweetcorn and continue to cook for 5 minutes.
Puree through a mouli and stir in the milk to make the right consistency for your baby.