Ingredients
1 small sweet potato (150g)
1 small onion
1 carrot
1 small red pepper
3 sprigs of fresh flat-leaf parsley
½ tablespoon olive oil
1 x 400g tin of chopped tomatoes
60g frozen peas
Method
- Peel and dice the sweet potato. Cook in boiling water for 15 minutes, or until tender, then drain.
- Peel and finely chop the onion and carrot, then deseed and dice the pepper. Pick and finely chop the parsley leaves.
- Heat the oil in a medium pan on a medium heat, add the onion and fry for around 8 to 10 minutes, or until softened. Add the carrot and pepper, then cook for a further 5 minutes.
- Pour in the tomatoes, add ½ a tin’s worth of water, then cook with the lid on for 25 minutes, or until the vegetables are soft.
- Add the sweet potato, peas and parsley, then cook for 1 minute, or until warm through.
- Allow to cool, then chop or mash to the desired consistency. For more information on stages of complementary feeding, click here.
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