Vegetable medley

Ingredients

• 3 oz sweet potato
• 2 oz carrot
• 2 oz broccoli
• 8 fl oz water

Method

Prepare vegetables and cut into pieces (same size) and boil in water or steam until cooked.

Drain vegetables and reserve vegetable stock.

Puree or sieve vegetables and add some of the stock in order to form a creamy paste like texture.

Cool and feed.

Note. Any extra can keep well in the fridge or alternatively can be frozen for up to 3 months.