7 months plus

Traditional Christmas flavours for baby – apples, rosemary, carrots and parsnips with a hint of Indian spices.

SuperFoods included – olive oil, garlic, carrot, parsnip
SuperSpices included – black pepper, cumin

Total preparation and cooking time: 25-30mins
Makes 1-2 servings
Suitable for freezing

  • ½ tbsp. olive oil
  • ¼ tsp. minced garlic
  • Pinch of ground black pepper
  • Pinch of cumin
  • 1 x carrot – sliced (diagonally) into 1cm pieces
  • 1 x parsnip – sliced (diagonally) into 1cm pieces
  • 1 x sprig of rosemary
  • Pure apple juice

Method: 

  • Pre-heat the oven to 220C/ 425F/ gas mark 7.
  • Add the olive oil, garlic, black pepper and cumin into a bowl and mix. Then add the vegetables to the bowl and use your hands to mix the vegetables to coat them with the seasoning.
  • Lay the vegetables flat on top of a foil-covered baking tray and add 2 small branches of rosemary (broken off the sprig), on either side of the tray for a light flavour whilst roasting.
  • Place the baking tray on the middle shelf of the oven and roast for 20-25mins until tender. Ensure you turn over the vegetables half way and when you do, take in that gorgeous waft of Christmas coming out of the oven.
  • Note: the amount of time the vegetables take to roast depends on their thickness i.e. chunkier vegetables will take longer, equally thin cut vegetables will be quicker.
  • Once tender, remove from the oven and take out the rosemary branches. Mash or puree as necessary and use as much apple juice as required to loosen the mash. Serve to baby warm.
Recipe by Zainab Jagot Ahmed – baby food blogger and author of Indian SuperMeals: Baby & Toddler Cookbook, the UK’s first Indian baby food cookbook available to buy now for tablets, smartphones and desktops from Amazon.co.uk (£4.79). Printed edition to be released in 2014.

www.ZainabJagotAhmed.com

About The Author

Zainab Jagot Ahmed

Zainab Jagot Ahmed is a first-time mum and author of the UK's first Indian baby food cookbook, ‘Indian SuperMeals: Baby & Toddler Cookbook'. Prior to becoming a mummy, Zainab worked in marketing for almost 10 years in the fashion, entertainment and retail industries. However, after the birth of her daughter felt inspired to turn her attention to cooking delicious, nutritious home-made baby food. As she began the weaning process, she was keen to introduce Asian flavours early to both broaden her daughter's palate, and to introduce her to her culinary heritage. However, unable to find any baby and toddler cookbooks with Asian or Asian influenced recipes, was inspired to invent her own recipes. Soon friends were asking for them too. After a year spent researching spices, dietary recommendations and various superfoods, Zainab decided to put her research and recipes to good use by writing her own Indian baby food cookbook, giving everyone the chance to try them at home.

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