Vegetable Mash Recipe

ALL MASH RECIPES MAKE 1 CUP (12 TABLESPOONS)

For asparagus, beans, parsnip and peas:
1 Steam vegetable until tender; drain.
2 Blend, process or mash vegetable (and liquid) until desired consistency. Give your child as much vegetable mash as desired.

For button mushrooms:
1 Melt 20g butter in medium frying pan; vegetable mash as desired.

For cabbage:
1 Place cabbage, stock and the water in medium saucepan; cook, stirring, until cabbage is tender.
2 Blend, process or mash cabbage until desired consistency. Give your child as much vegetable mash as desired.

For leek:
1 Melt 20g butter in large frying pan; cook leek, stirring, 5 minutes. Add stock; cook, stirring, about 5 minutes or until leek is tender.
2 Blend, process or mash leek until desired consistency. Give your child as much vegetable mash as desired.


TIP You can boil or microwave the asparagus, beans, parsnip and peas, if you prefer. Freeze any unused mash in 1-tablespoon batches in ice-cube trays, covered, for up to 1 month.