It’s hard to find a jar of baby purée that contains oily fish like salmon, yet the essential fatty acids in oily fish are particularly important for your baby’s development, particularly for their brain, nervous system and vision. When you breastfeed, your baby get’s all that she needs from your milk, but once you’re weaning it’s important to include dietary sources of all these nutrients.
This recipe makes three portions and is suitable for babies six months and older.
Check out our recipe for mushroom and spinach pasta here!
Ingredients
- 150ml vegetable stock or water
- 125g sweet potato, peeled and chopped
- 100g salmon fillet skinned and cut into 1cm cubes
- 2 tbsp frozen peas
- 40g mature cheddar cheese, grated
Method
Put the stock or water in a saucepan with the sweet potato. Bring to the boil and cook over a medium heat for 7-8 minutes, or until the sweet potato is just tender. Add the salmon and peas, cover again and simmer for 3-4 minutes until the fish flakes easily and the vegetables are tender. Remove from the heat and stir in the grated cheese. Blend to a purée for young babies or mash for older babies. Cool as quickly as possible, then cover and chill. This can be frozen in individual portions. Thaw overnight in the fridge and then reheat until piping hot. Stir and allow to cool slightly before serving.
Top tip: Use your own stock or just water in order to minimise sodium content in the dish!
maternity&infant
Originally posted 2014-04-11 11:37:38.