Dill is one of my all-time favourite herbs. I love the flavour it gives off and its subtle sweetness.
This is a beautifully sweet puree. It’s great on its own or it goes perfectly as a side with chicken or fish.
Corn is really great for kids because it contains lots of fibre and helps to keep little systems regular.
Pumpkin is also such a good vegetable, especially for growing little bodies. Just one cup of cooked mashed pumpkin contains more than 200 per cent of an adults daily intake of vitamin A, which among other things helps to improve and aid vision. Pumpkin also contains more potassium per serve than bananas and is packed full of the powerful antioxidant beta-carotene.
Introducing herbs and spices like dill early on is a great way to broaden your child’s taste palate and may help them to be less picky eaters later down the track.
* 450g pumpkin
* 1 cup corn kernels (frozen or fresh)
* 1 tablespoon dill
1. Peel and chop pumpkin into roughly 4cm cubes.
2. Steam pumpkin on high heat for 10 minutes.
3. Add corn kernels to the steamer on top of the pumpkin and steam for a further five minutes.
4. Place pumpkin, corn and dill into a food processor and blend for several minutes until smooth or of a desired consistency.
* I generally use frozen corn kernels for this recipe. If using canned corn kernels be sure to check if there is any added sugar present. Most tinned corn surprisingly has added sugar.
* This freezes really well and I freeze any leftovers into cubes to make for quick and easy microwavable meals.
* Fresh dill works best in this recipe.
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