Serves 1 child
Ingredients
150g frozen vegetables (such as butternut squash or a winter vegetable mix)
Enough water or stock/bouillon to cover
A generous dollop of cream cheese/crème fraîche/Greek yoghurt — whatever you have in the fridge
Chives or flat-leaf parsley, to garnish
Method
1. Put the vegetables in a pan and cover with boiling water or stock/bouillon and cook for 4–5 min.
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2. Once cooked, strain the vegetables, keeping a couple of tablespoons of the cooking liquid. Add as much cheese/yoghurt as you think your child wants, and purée with a blender.
3. Serve with a swirl of cream cheese/crème fraîche/yogurt and garnish with the herbs.
The Crumbs Family Cookbook by Claire & Lucy McDonald is out on September 11, published by CICO Books (£16.99)