Vegetable puree with tomato and cheese
By: Annabel Karmel
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Vegetable puree with tomato and cheese
- Prep time:
- 5 mins
- Cook time:
- 15 mins
- Serves:
- 4
Babies will love this flavoursome puree and it also makes a delicious sauce served with small pasta shapes for toddlers.
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Ingredients
- 2 large Carrots, sliced
- 100g Cauliflower, cut into florets
- 1 courgette, sliced
- knob of unsalted butter
- 3 Tomatoes, skinned, de-seeded and roughly chopped
- g grated Cheddar cheese
Method
1. Put the carrot in a steamer and cook for 10 minutes. Add the cauliflower florets and sliced courgettes to the next tier of the steamer and cook for a further 7-8 minutes.2. Melt the butter in a pan and add the chopped tomatoes and saute for 2 minutes until slightly mushy. Stir the cheese into the tomatoes and continue to cook until the cheese has melted.
3. Puree the vegetables with a hand blender. Mix the vegetable puree together with the tomato and cheese sauce.
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Latest Comment
I think she makes this more complicated than needs be. I personally would use passata instead of all that skinning and deseeding of the tomatoes. Also, isn't the butter unnecessary?