61–72 months
Courgettes in olive oil
Main mealPrep 15 minCook 31 minPortions: 4
Ingredients
- 3 courgettes
- 1 onion
- 1 carrot
- 2 tablespoons olive oil
- a few sprigs of parsley
Method
- Dice the courgettes and carrot small and finely chop the onion.
- Soften the onion in the olive oil for 6 minutes, then add the courgette and carrot.
- Add half a cup of water, cover and cook 25 minutes until completely soft.
- Stir through the finely chopped parsley and serve warm.
Texture
Vegetable cubes braised until completely soft.
Serving
Serve with a spoon or fork.
Preparing for choking safety
The cubes are cut small and cooked until completely soft.
Key nutrients
Vitamin CFibreVitamin A
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 — never while walking, running or in a moving car. No salt or sugar is added to these recipes. Round foods such as grapes, cherry tomatoes and olives are still always quartered lengthways at this age. Whole nuts and popcorn are never given, though nuts can be used ground or as a smooth butter. Egg, meat and fish must be cooked all the way through, and unpasteurised dairy is not used. Check fish carefully for bones. Children of the same age do not eat the same amount and appetite varies from day to day — follow your child's lead 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.