Last week I did a marathon run of cooking,trying to use up all the food in the fridge before we went away. Amelia loves fish,and I had a cod fillet in the freezer,this recipe always goes down well. Recipe has been taken from my Annabel Karmel 100 purées. This can be left as it is cooked or purée for smaller babies.
Cheese sauce is a good complement to butternut squash and, depending on your baby’s tastes, you can use any cheese you like, provided it is pasteurized. Sole or haddock make a great alternative to cod, and are equally nutritious and baby friendly. Add a little less milk for older babies.
Suitable for Freezing
Suitable from 6 months
Prep time 10 minutes
Cooking time 15 minutes
30g onion, finely chopped
85g peeled and cubed butternut squash
15g plain flour
150 ml milk
50 ml vegetable stock
100g fillet of cod, skinned cut into small cubes
30g fresh grated parmesan
1.Melt the butter and sauté the onion and butternut squash for 5 minutes until soft.Cover with a lid and cook on a low heat.
2.Stir in the flour and cook for 1 minute.
3.Gradually add the milk and stock, bring to the boil and simmer for one minute.
4.Add the chunks of cod cook for 3 minutes.
5.Blend to a puree and stir in the cheese.
I needed to add extra water to this,so see how you get on.
I blended this a bit too much and it ended up looking more like a soup!Oh well, I’m sure she will still eat it.
T & A xxx