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    Courgette, Pea & Mint Puree

    Siobhan Berry from MummyCooks.com is certified in infant nutrition and SOS trained in feeding a fussy or problem feeder. Siobhan is the author of the much acclaimed Baby & Family Recipe Book and most recently her highly anticipated Baby & Family Recipe Book 2nd Edition. Siobhan is Weaning Week award winner for her Weaning Academy. You can find out more by visiting MummyCooks.com

     

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    Ingredients

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    2 courgettes
    Large handful of peas
    1 tbsp mint leaves finely chopped

    Directions

    1.

    Chop

    Slice the courgette into chunks and place in the steamer along with the peas.
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    2.

    Cook

    Sprinkle in the mint and cook for 10-15 minutes, until the courgette is tender and cooked.
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    3.

    Blend

    Blend or mash. Add cooking water if it is not runny enough.
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    4.

    Save

    Store portions in your weaning pots and freeze extras for future use.
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    Notes

    Weaning and Storage: 6-7 months - Smooth and slightly thicker puree, no lumps; 7-8 months - thicker puree with increased texture; 8-9 months - minced and mashed with soft lumps; 9-12 months – minced and finely chopped.
    Disclaimer: The recipes, views and advice given on this website are those of our guest authors and do not necessarily reflect the opinions of Weaning World or any other organisations represented on this platform.

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