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Country Vegetable Casserole with Chicken Stock

As corn is a fairly common allergen, you may wish to exclude it from this recipe.

Note that paediatricians recommend avoiding it during baby's first year. The risk of your baby having an allergic reaction to corn is higher if there is a family history of any type of allergy, including eczema and allergic rhinitis.
The symptoms of corn allergy in babies can be any of the typical food allergy symptoms, including (but rarely) anaphylactic shock. Corn allergy is different from corn intolerance: this is when your baby experiences digestive problems as a result of eating corn. Corn intolerance symptoms are generally less serious than those of corn allergy.

Food Allergies
Cow's Milk

1 oz of unsalted butter   
1 onion (large), thinly sliced  
Half of a turnip thinly sliced  
4 oz of sweet corn  (optional)  
a little pinch of freshly ground black pepper (optional)    
2 carrots, peeled and sliced thinly  
Half of a leek sliced  
1 medium potato thinly sliced  
Quarter of a pint of homemade chicken stock or water   
1 oz of grated cheddar cheese   

Preheat the oven to 350 deg F/180 deg C.
Melt the butter in a casserole dish.
Add the vegetables in layers, sprinkling a little black pepper in between.
Pour over the stock, then cover.
Cook for 45 minutes, until the vegetables have absorbed the stock.
Sprinkle with the cheese, then brown under the grill.
Chop and serve.