Slow-Cooked Beef & Vegetable Purée
This slow-cooked beef and vegetable purée is the perfect nourishing meal for babies with Hereditary Fructose Intolerance (HFI).Packed with tender, protein-rich beef and carefully selected vegetables that are the lowest in fructose, this purée is both filling and safe for babies with dietary restrictions. Slowly cooked to bring out natural flavours, it provides a smooth, easily digestible meal that’s full of essential nutrients, perfect for babies ready for more complex tastes without any worries.
Ingredients
- 250 g casserole beef (roughly chopped)
- 1 pc small potato (peeled, chopped and soaked in water for at least 12 hours)
- 1 pc mushroom (chopped)
- tiny pinch of dried mixed herbs
- couple of small fresh parsley leaves (no stalks)
- 90 g water
- 1 tbsp olive oil
Instructions
- Slow cook all ingredients until they are cooked and soft. This can be done overnight – I would ideally slow cook this puree for at least 6-8 hours.
- Place in food processor and blitz until it is puree.
- This recipe can be made and served fresh or can be divided up into portions and frozen for convenience. Large ice cube trays are a great way to freeze the puree and once frozen, pop the frozen puree portions into a sandwich bag in the freezer with the date on it.
