1 small sweet potato
1 small carrot
1 tsp rapeseed oil (or olive oil)
3 heaped tbsp. of tinned chickpeas
8 spears of asparagus
2 handfuls of watercress
1 heaped tbsp. of Parmesan cheese or vegetarian equivalent
1 tsp chives
Crème fraiche or yogurt (optional)
Peel and cube the sweet potato, peel and dice the carrot, chop the asparagus and watercress and finely chop the chives. Finely grate the Parmesan cheese or vegetarian equivalent and drain the chickpeas (but retain the water for blending).
In a saucepan stir fry the sweet potato and the carrot in the oil for a couple of minutes.
Add the chickpeas and enough water to cover the vegetables and cook for a further 8 minutes or until the sweet potato is soft. Add more water if required so the vegetables don't dry out.
Add the asparagus and watercress and cook for another minute. Stir in the Parmesan cheese or vegetarian equivalent and chives to the mixture and remove from the heat.
Mash or blend to the required texture. Add the crème fraiche, yogurt or water from the chickpeas to loosen the texture if you need to.
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