Baby Food Recipe

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Here is the recipe taken from Annabel Karmel's


Cream of Cauliflower and Carrot From 4-6 months

Suitable for home freezing

Makes about 4 portions

Cream of Cauliflower and Carrot

225g/8oz carrots, scrubbed and sliced

100g/4oz cauliflower cut into florets

30ml/2tbsp baby rice

60ml/4tbsp baby's usual milk

Steam the carrots for 10 minutes, add the cauliflower and steam for a further 10 minutes or until the vegetables are tender. Alternatively, put the carrots into a saucepan, pour over enough boiling water to cover and cook, covered for 10 minutes. Add the cauliflower, top up with a little boiling water if necessary and cook for a further 10 minutes or until the vegetables are tender.

Drain the carrots and cauliflower and purée together with one tablespoon of the boiled water from the bottom of the steamer or 1 tbsp of the cooking liquid from the vegetables. Mix the baby rice together with the milk until smooth and then stir into the carrot and cauliflower purée