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Jane Houston

Roast Dinner Puree

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Servings: 1 baby
Course: 1 meal a day, puree
Ingredients Method Notes

Ingredients
  

  • 40 grams carrot
  • 40 grams sweet potato
  • 1 small lamb chop or approximately 1/4 cup of any other slow cooked meat.
  • 1 clove garlic
  • drizzle olive oil
  • 8 TBSP broth or water

Method
 

  1. Preheat the oven to 180 degrees and line a small baking tray with baking paper
  2. Dice the carrots and sweet potato into small equal sized pieces
  3. Add the vegetables to the baking tray with the garlic clove, skin removed. Place on the lamb chop and drizzle everything with olive oil
  4. Place into the oven to bake for roughly 30 minutes until soft
  5. Add all ingredients to a blender and blend until smooth 

Notes

This can be made with any leftover vegetables/meat/fat drippings you might have already roasted from your own roast dinner for Christmas if you keep to similar ratios!
Freezer friendly for up to 3 months.
Fridge friendly for 3 days.
Suitable from 6 months+