Spinach with mushrooms
Smooth green potato, spinach and mushroom puree for 8–18 months. Serves 4
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/6 doneStep 1: Heat 1 tbsp vegetable oil in a saucepan over a medium-low heat and sauté ½ onion until softened.
5 minStep 2: Add 3 ½ oz mushrooms and sauté for 2–3 minutes.
3 minStep 3: Add 9 oz potatoes and pour in ¾ cup babies' vegetable stock.
Step 4: Bring to the boil, cover and simmer for 10 minutes, until the potatoes are soft.
10 minStep 5: Add 3 ½ oz fresh spinach and cook for 2–3 minutes, until wilted.
3 minStep 6: Puree in a food processor until smooth. Serve warm.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 3 g
- Carbs
- 13 g
- Fat
- 4 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does spinach with mushrooms take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of mushrooms?
- Aubergine, diced, same weight.
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