This tasty smooth puree uses simple seasonal vegetables.
Sweetcorn can have a bit of a grainy texture, so make sure to blend thoroughly. Celeriac is the root of the celery leaf, so please be mindful if there are any celery allergies in the family.
Preparation: 10 minutes | Cooking: 15 minutes | Serves 4 | Suitable from 6 months | Suitable for freezing
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10 Portions
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25 mins
prep time -
10 mins
Cook time -
suitable for freezing
Ingredients
- ½ celeriac, peeled and cut into chunks
- 1 carrot, peeled and chopped
- 200g sweet corn, frozen or tinned
- 1 teaspoon olive oil
Method
- Put the celeriac, carrot and sweetcorn in a steamer over simmering water for 15 mins or until tender. You can boil in a pan with water for ten minutes if you do not have a steamer.
- Once cooked drain, reserving 3-4 tablespoons cooking liquid.
- Blitz to a purée all the ingredients including half the reserved cooking water and the olive oil to create a smooth texture.
- Add any additional water if you want a thinner puree.
