From 4-6 months
Suitable for home freezing
Makes about 8 portions

Broccoli Carrot and Potatoe Puree

25g/1oz onion, chopped
15ml/1tbsp vegetable oil
175g/6oz potatoes, peeled and chopped
125g/4½oz carrots, peeled and chopped
100g/4oz small broccoli florets
300ml/½pt unsalted vegetable stock or water

Sauté the onion in the vegetable oil until softened. Stir in the chopped potatoes and carrots and sauté for one minute.

Pour over the stock or water and simmer, covered, for 10 minutes. Add the broccoli florets and continue to cook for about 10 minutes or until the vegetables are tender.

Strain the cooking liquid, reserving the stock and purée the vegetables. Stir in most of the cooking liquid to make a baby purée of the desired consistency.

Broccoli is a true superfood as it is a great source of vitamin C and also contains beta-carotene, folic acid, iron, calcium and potassium. Vitamin C is particularly vulnerable during storage and cooking, so it's best to buy only as much broccoli as you can use immediately or the nutrient levels will decline.

Recipe taken from Annabel Karmel's First Meals