PREPARATION TIME

5 mins

COOKING TIME

12 mins

AGE GROUP

6 – 8 months

INGREDIENTS

1 cup of salt-free chicken stock (preferably organic or homemade)

1 large potato

120 grams (4 ounces) of fresh green beans

4 large kale leaves or silverbeet (2 leaves)

3 tablespoons of freshly grated parmesan cheese

1 tablespoon of olive oil (extra virgin if possible)

METHOD

1. Peel the potato and cut it into small pieces.

2. Wash the kale well then remove the tough stalks and veins and chop the leaves roughly.

3. Wash the beans and remove the ‘tops and tails’ then chop the beans roughly.

4. Pour the stock into a medium-sized saucepan and add the vegetables.

5. Bring to the boil over medium heat then reduce heat to low/medium and simmer for about 10 minutes, until the potato is soft.

6. Turn off the heat and transfer the vegetables to a bowl – reserving the cooking liquid.

7. Stir the cheese and olive oil into the vegetables then mash well with a fork or use a stick blender to make a smooth puree – using cooking liquid to get the required texture.

HANDY HINTS