Mushroom, Sweet Potato and Cheese Baby Puree

Mushroom, Sweet Potato and Cheese Baby Puree for the whole family

I only discovered the amazing taste of mushrooms once I became an adult. Like most kids, I was a super fussy eater (my poor mum) growing up. Now I am a mama and have my own fussy eater. Naturally, I’m always trying to find ways to sneak as many veggies and goodness into our family meals. This recipe is quick, easy and great for the whole family.

Did you know?   

Mushrooms contain great minerals that are super good for your little rockers to grow strong and healthy? They also contain all this kickass stuff:  

• Vitamin B
• Vitamin C
• Iron
• Protein
• Selenium
• Potassium

Mushrooms are also rich sources of compounds, like Beta-glucans, which help support the immune system and protect the body from disease. But best of all, (yes there is more) mushrooms are the ONLY non-animal food that is a source of Vitamin-D! We get this great vitamin from the sun, (well, some of us get it from the sun) but it is often hard for our little ones to get enough of it naturally. Most doctors recommend giving children vitamin D supplements.

Mushrooms actually convert sunlight into Vitamin D in the same way our skin does. Great, right?

-Ingredients-

6 mushrooms

1 sweet potato

1 small courgette (zucchini) or ½ a courgette

1 small onion or ½ a big onion

1 garlic clove

Olive oil

1 teaspoon of Parmesan cheese or another cheese of your choice

Water or homemade chicken stock

2-3 sprigs of fresh thyme

-Let’s get cooking-

Pre-heat the oven to 180C/350F

Start off by cleaning your mushrooms – the best way is to wipe them clean with a damp paper towel. Wash and peel all the rest of your veggies and place them into an oven safe dish.

Add the thyme and a drizzle of olive oil and mix with your hands, until all veggies are coated in olive oil and thyme.

Roast in the oven for about 20-25 minutes, or until the potatoes are soft. Let cool slightly.

Transfer to a blender or food processor. Add your chosen cheese and blend together until smooth, or has reached the consistency your baby likes. If too thick, you can add ¼ cup of water or stock.

Store the baby puree in the fridge for up to 3 days or in the freezer for up to 2 months.

Tip:

The puree makes a great pasta sauce for the rest of the family. Simply boil some pasta and add to a big, green, leafy salad. Use the baby puree as a sauce and top off with some cheese.  Now you have a great family meal full of goodness for all ages, and your kids will be none the wiser they are eating a whole bunch of veggies. ☺

Check out some other great baby food ideas here