100g boneless fish fillets, chopped
¼ cup (30g) frozen peas
½ small (35g) carrot, chopped
2 tbsp finely grated cheddar cheese
20 minsTime total
Fish and Vegetable Mash
1. Place fish, peas and carrot in a small saucepan; cover with water; place over high heat; bring to the boil; simmer until fish is cooked through and carrot is tender, about 10 minutes. Drain; reserve ½ cup (125mL) cooking liquid.
2. Using a fork, mash, adding enough reserved cooking liquid for required consistency; for younger babies, simply puree in a food processor or blender until smooth, adding more reserved cooking liquid if necessary to achieve the required consistency.
TIP: This recipe can be doubled and extra servings can be placed in airtight containers and frozen for later use.