Cooking vegetables in bone broth helps to boost their nutrient profile. This base recipe can be used to supercharge all purées with nutritional goodness.
Egg yolks are rich source of iron, this essential mineral that plays a myriad of roles in your infants long term wellbeing. But most notably it carries oxygen in the blood around the body and to the brain. Most nutrients in an egg are present in the yolk, they can help to prevent gastrointestinal distress, boost immune function, and reduce blood pressure.
Cooking vegetables in bone broth helps to boost their nutrient profile. This base recipe can be used to supercharge all purées with nutritional goodness.
Add the broth and vegetables to a small saucepan and bring to the boil, reduce heat and simmer until tender.
Drain vegetables and reserve the bone broth.
Place the vegetables into a blender and blitz adding the reserved bone broth until you reach the desired consistency.
Leftover broth can be kept for 3 days in the fridge and reused to make another purée.
Store leftover purée in fridge for up to 2 days.
Age: 6+ months
Makes: 1 cup
Freeze: Yes