Sole and carrot dinner
Peel the carrot, cut into chunks and steam for 15 minutes. Add the sole 2 minutes
before the end of the cooking time.
Put all the ingredients in the Mini Bowl and pulse 4-5 times, then blend for
approximately 30 seconds to achieve a smooth purée.
From 12 months onwards
Preparation: 5 min. • Cooking: 15 min.
1 oz boneless sole fillet - 1 medium carrot -
3
/
4
tsp lemon juice - 1 small knob unsalted butter -
1 pinch of salt
•
Purée eggplant with olive oil
Wash and peel the vegetables, then cut into large dice. Steam for 15 minutes.
Put the vegetables in the Mini Bowl and pulse 4-5 times, then add the olive oil via
the feed tube.
Pulse 2-3 more times, then blend for 20 seconds.
From 6 months onwards
Preparation: 6 min. • Cooking: 15 min.
4 oz eggplant - 2 oz potatoes -
3
/
4
tsp olive oil
•
Zucchini and chervil purée
Peel the zucchini and cut into chunks. Steam for 20 minutes. Put the zucchini,
yogurt, chervil and salt in the Mini Bowl.
Pulse 5-6 times, then blend to achieve a smooth purée.
From 6 months onwards
Preparation: 6 min. • Cooking: 20 min.
1 zucchini - 1 oz plain yogurt - 2 sprigs chervil - 1 pinch of salt
•
For the discerning baby
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