- Average
- Average budget
Ingredients
- 1 lb new potatoes or fingerling potatoes
- 1 small onion
- 1 clove garlic
- 4 small carrots
- 1 stick celery
- 3 oz (around 2 cups) fresh spinach
- 8 oz (1 cup) canned tomatoes
- 3 oz (3/4 cup) grated Cheddar
- 1 tsp basil
- 1 tsp oregano
- 1 tbsp tomato puree
- 1 tbsp olive oil
- pinch freshly ground black pepper
- Read more: http://www.homemade-baby-food-recipes.com/vegetarian-baby.html#ixzz2sxxvpdCq
Preparation
Step 1
Pre-heat the oven to 350 deg F, 180 deg C.
Peel the potatoes, then slice and boil until tender. Drain and set aside.
Chop the onion and garlic roughly, then saute over a medium heat in the olive oil, until golden brown.
Peel and grate the carrots. Chop the celery. Add both to the onion mixture, along with the fresh herbs, and cook for a few minutes.
Add the tinned tomatoes and puree, then bring to the boil and cook until the celery is tender.
Meanwhile, shred the spinach, removing the stalks first.
Once the sauce is done, add the black pepper and place the sauce in a blender.
Blend until smooth.
Mix the potato and spinach and place in an oven-proof dish.
Pour over the sauce and top with the cheese.
Bake for 30 mins.
Read more: http://www.homemade-baby-food-recipes.com/vegetarian-baby.html#ixzz2sxxyLQQY