9–11 months
Vegetable mash with unsalted curd cheese
Main mealPrep 8 minCook 20 minPortions: 3
Ingredients
- 1 medium potato
- 1 small carrot
- 3 tablespoons of unsalted pasteurised curd cheese
- Cooking water
Method
- Peel the potato and carrot and cut them into small cubes.
- With no salt added, cook until both crush easily with a fork.
- Drain and mash with a fork, leaving small soft lumps.
- Once it has cooled a little, stir the curd cheese through, softening with cooking water if needed.
Texture
A lumpy, creamy mash with vegetable pieces that squash with gums, never dry or floury.
Serving
Serve warm. Do not stir the curd cheese into piping-hot food; let it cool a little first.
Preparing for choking safety
Carrot is never given raw and the vegetables must squash with gums. Unpasteurised dairy is not used.
Key nutrients
ProteinCalciumIodineVitamin B12
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 baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Your baby may not have teeth yet, so every piece must be soft enough to squash with gums. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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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.