Vegetable Egg Mash

Prep: 10 minutes

Cook: 15 minutes

Makes: 2 cups (approx.)

Serves: 7

Difficulty:

Cuisine:

Saved:

This puree is good for 9-12 month old babies. It can be frozen for convenient baby meals, see tips.

Credit: Whisk Media Group

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Vegetable Egg Mash

Ingredients:

1 large carrot, peeled, thinly sliced

1 large (about 150g) potato, peeled, chopped

200g peeled pumpkin or sweet potato, chopped

150g broccoli, trimmed, cut into florets

1 egg

Method:

Place carrot, potato and pumpkin in a steamer over a saucepan of simmering water. Cover and steam for 10 minutes or until almost tender. Add broccoli and steam for 4 minutes or until vegetables are tender
Alternatively, place vegetables into a microwave safe dish and add 4 tablespoons of water. Cover with a lid and cook on 100% power for 5 minutes. Stand for 3 minutes before opening lid
Drain. Return to saucepan or dish and mash, leaving some texture
Meanwhile, place egg in a small saucepan of water and bring to the boil over a high heat. Reduce heat to medium and simmer for 8 minutes. Drain and rinse under cold running water. Peel egg
Serve mashed vegetables (about ⅓ cup), with a ½ chopped hard-boiled egg

Tips & Hints:

Freeze left over portions of mash (without egg) in individual airtight containers for up to 2 months. Thaw, warm and stir through chopped egg before serving