• Gluten free
  • No added soya
  • No added egg
  • No added milk
  • SuitableForVegetarians

Baked autumn medley


Ingredients:

  • 120g (4 oz) swede
  • 120g (4 oz) butternut squash
  • 120g (4 oz) parsnip
  • Approx. 300ml (10.5 floz) water (reserve after cooking)

Please note:

Remember not to add salt to any of your baby's recipes. Please check ingredients carefully as some products may contain allergens that you are unaware of.

Method:

  • Peel and chop the vegetables and place them in an ovenproof dish. Add the water and cover with foil.
  • Bake in a preheated oven at 190°C/Gas Mark 5 for 30-35 minutes, turning once, until softened.
  • Drain the vegetables and purée them, adding the reserved cooking water until you achieve a smooth consistency.
  • Cool and serve.
  • Makes multiple servings. Just freeze the remaining food into portions appropriate for your baby. Can be kept in the freezer for a maximum of 3 months.
lightbulb

Did you know?

... Cow & Gate can trace every single vegetable in their creamed cottage pie recipe back to the field it came from and the expert farmer who grew it.
Back to top

Looking for something else?