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Pea and Potato Purée

The nutritional value and flavour of potatoes is, to a large extent, dependent on soil quality. It is better to use organic potatoes as so many chemicals can be stored in their skins. Use fresh peas when in season, and remember that they do not take long to cook.

Makes 2-3 servings
Can be stored for 1 day in the fridge or up to 3 months in the freezer
Nutrition: B vitamins, vitamin C, fibre, folic acid

Food Allergies

60 g of peas (or 2 large handfuls), shelled  
3 potatoes peeled and chopped  
fresh mint leaves (optional)  

Steam the potatoes until tender. Alternatively, bring a small pan of water to the boil, add the potatoes and cook until tender.
A few minutes before they are cooked, add the peas and cook until just tender.
Drain, add the mint (if using), and whiz with a hand-held blender or in a food processor or blender until smooth.
Leave to cool before serving.