November 22, 2017
Make this weaning purée with sweet potato, spinach and split peas before transitioning baby to solids. It has a bit of texture and the option of subtle spice
1 sweet potato
knob of butter
¼ tsp garam masala (optional)
½ bag baby leaf spinach (40 or 50g), thoroughly washed
150g yellow split peas, thoroughly rinsed
1-2 tbsp yoghurt
Heat the oven to 200C/180C fan/gas 6. Put the potato on a baking tray and roast in the oven for around 45 mins or until a knife easily inserts into the flesh.
Meanwhile, heat the butter in a saucepan, add the garam masala, if using, and cook for 1 min. Stir in the spinach and cook for 1-2 mins until wilted.
Remove from the saucepan. Add the split peas to the pan, then pour in enough water to cover.
Bring to the boil, cook for 10 mins, then turn down the heat and simmer for another 20-30 mins until tender.
Drain, then transfer to a food processor along with the spinach and yoghurt.
Once the potato is cooked. Cut in half and scoop out the flesh.
Add to the food processor.
Pulse to combine. Serve one portion and divide the rest between small containers and freeze.
Recipe from bbcgoodfood.com, June 2017
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