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VEGETABLE CHRISTMAS CASSEROLE

VEGETABLE CHRISTMAS CASSEROLE
Jodi Harris

VEGETABLE CHRISTMAS CASSEROLE

SUITABLE FROM 6 MONTHS

MAKES 6 SERVINGS / PREPARE 5 MINS / COOK 45 MINS

This wholesome, warming casserole is packed full of nutritious vegetables and flavour! You can blitz this down to a puree babies if you prefer. It’s perfect for those learning to self-feed as it has a lovely thick consistency.

INGREDIENTS

1 cup/90g Brussels sprouts, quartered

1 large carrot, peeled and chopped

1 potato, peeled and chopped into small cubes

1 sweet potato, peeled and chopped

1 parsnip, peeled and chopped

½ tsp black pepper

1 tsp ground nutmeg

1 tsp thyme

1 tsp rosemary

150ml milk of choice

150ml no salt/low sodium stock

¼ cup/30g breadcrumbs

1 cup/90g grated cheddar cheese

¼ cup/30g breadcrumbs

INSTRUCTIONS

1. Add the Brussels sprouts, carrots, potatoes, sweet potatoes, parsnips, black pepper, ground nutmeg, thyme and Rosemary to the steam basket of the Beaba Babycook®.

2. Fill the steamer reservoir with water to level 3 and steam for 15 minutes.

3. Preheat your oven to 200°C/400°F.

4. In a bowl combine the melted butter, flour and milk. Stir to combine.

5. Add half of the cheese and stir. Set aside.

6. Once steamed, carefully open the lid and remove the steamer basket.

7. Transfer the cooked vegetables to a baking dish.

8. Pour over the vegetable stock.

9. Pour over the creamy sauce and stir to combine.

10. Sprinkle the rest of the cheese over the top, followed by the breadcrumbs.

11. Bake for 30 minutes until golden.

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