Making homemade purees is a great way to ensure your baby gets fresh, nutritious food right from the beginning. When Justine Schofield’s baby Louis first started solids, she went into overdrive, creating the most unique combinations. But she says he really just loved the simple flavour combinations she’s shared with us from her new book Cook Ahead.
SAVOURY LENTIL AND CHICKEN MASH
Makes about 2 1⁄2 cups
100 g (1⁄2 cup) puy lentils (or any lentil of your choice)
1 carrot, cut into four
1 dried bay leaf
1 small chicken breast fillet (about 200 g), chopped
Place the lentils, carrot and bay leaf in a saucepan and cover with 750 ml (3 cups) of water. Bring to the boil, cover with the lid and reduce the heat to low. Simmer for 20 minutes or until the lentils are soft.
Add the chicken to the pan and cook for a further 8–10 minutes or until the chicken is cooked through.
Transfer to a food processor and blend until smooth. Store in an airtight container in the fridge for up to
two days.
SPINACH AND SWEET POTATO
Makes about 2 cups
2 small–medium sweet potatoes (about 400g)
1 small potato, halved
2 large handfuls of baby spinach leaves
1 small cube of unsalted butter
Place the sweet potato and potato in a saucepan of cold water, bring to the boil and cook for 10–15 minutes or until the potato is tender. Now add the spinach and cook for a further minute, then drain. Return the drained vegetables to the pan or place in a jug, add the butter and puree with a hand-held blender until smooth. Store in an airtight container in the fridge for 2-3 days.
ZUCCHINI AND CARROT
Makes about 2 cups
2 carrots, sliced into rounds
2 zucchini, peeled and cut into large chunks
Place the carrot in a saucepan of cold water and bring to the boil. Now add the zucchini and cook for
10–15 minutes or until the carrot and zucchini are tender. Strain and place in a jug, then puree with
a hand-held blender until smooth. Store in an airtight container in the fridge for 2–3 days.
OTHER GREAT SAVOURY COMBOS
Beetroot and potato; cauliflower, pumpkin and white bean; leek and potato.
Cook Ahead by Justine Schofield, published by Plum, RRP: $44.99, photography by Rob Palmer.
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