12–18 months
Baked vegetables with potato
Main mealPrep 12 minCook 35 minPortions: 3
Ingredients
- 2 medium potatoes
- 1 small carrot
- 1 small courgette
- 1 teaspoon of olive oil
- 2 tablespoons of water
Method
- Peel the vegetables and cut them into small cubes.
- Put them in an ovenproof dish, add the olive oil and water and cover it; add no salt.
- Bake at a moderate heat until everything crushes easily with a fork.
- Mash lightly with a fork, leaving small soft pieces, and serve once warm.
Texture
Small soft pieces of vegetable, with no dried hard edge and no firm carrot left.
Serving
Serve warm and let your child try eating it with a fork.
Preparing for choking safety
Carrot is never given raw and must be cut small and cooked soft. It is baked covered, and a dried, hard piece is not served.
Key nutrients
Vitamin AFibreVitamin C
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your child should be sitting upright and someone should stay with them while they eat. No salt or sugar is added to these recipes; honey is not given before one year. Their back teeth may not be through yet, so every piece must be soft enough to squash with gums and cut to a safe size. Children do not all manage the same texture at the same age — follow your child's pace rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.