Buying foods when they are in season is the best way to get best quality at the best price. Now that we are entering Spring (although it may not feel like it!) There are lots of fresh veg that you can incorporate into your weekly shopping list.
Here are the vegetables that are in season in February/March
Try out some of the tasty recipes below incorporating the in season veg.
For you or for toddlers:
Parsnip & apple soup
- 2 tsp olive oil
- 1 large onion, chopped
- 700g parsnips, peeled and chopped
- 250g potatoes, peeled and chopped
- 2 Braeburn apples, peeled and chopped
- 1/2 tsp dried rosemary
- 1 litre very low-salt vegetable stock (eg Kallo)
- 250ml semi-skimmed milk
- Heat the oil in a large saucepan, add the onion and cook for 5 minutes.
- Add the parsnips, potatoes, apples and rosemary and stir to heat through.
- Pour in the stock and bring to a simmer.
- Cover and cook for 25 mins, until the vegetables are tender.
- Use a hand blender to purée the soup until smooth.
- Stir in the milk and heat through.
- Serve with bread soldiers
Parsnip, shallot & potato cakes
- 450g/ 1lb parsnips, peeled and cut into chunks
- 450g/ 1lb potatoes, peeled and cut into chunks
- 4 tbsp rapeseed oil
- 4 shallots, peeled and cut into thin wedges
- 3 tbsps chopped sage or parsley
- 1 tsp butter
- Cook the potatoes and parsnips in a pan of boiling water for 15 minutes until tender.
- Drain and mash until smooth. Heat 2 tbsps oil in a pan, fry shallots for 5 minutes until soft, add to mashed mixture with sage or parsley and mix well.
- Shape into 8 rounds pressing together firmly.
- Heat remaining oil and butter in the pan.
- Fry rounds for 1-2 minutes each side until golden.
- 800g cauliflower, cut into small florets
- 3 tbs olive oil
- 2/3 cup parmesan cheese, grated
- Preheat the oven to 180°C.
- In a large bowl, toss the cauliflower with the olive oil.
- Transfer to a large baking tray and roast in the oven for 25 to 30 minutes (or until golden brown)
- Transfer the cauliflower into a large bowl, sprinkle over the grated parmesan and toss thoroughly. Serve warm in paper cups, like popcorn.
Salmon Fish Fingers with wedges, roasted carrot & parsnip
For the Wedges
- 6 medium rooster potatoes
- 1tsp black pepper
- 1tbsp olive oil
For the roasted carrot and parsnip
- 3 medium parsnips, peeled and cut into bite-size pieces
- 4 medium carrots, peeled and cut into bite-size pieces
- 2tbsp olive oil
- 1 tsp black pepper
- 2tsp mixed herbs
For the fish fingers
- 450g salmon
- 50g plain flour
- 1 egg lightly beaten
- 50g breadcrumbs
- 1/2tsp paprika
- Preheat the oven to Gas4/180°C. Scrub the potatoes and cut into chunky wedges.
- Drizzle with the olive oil and sprinkle over the black pepper.
- Place on a baking tray lined with parchment. Bake for 30-35 minutes.
- Roast Vegetables:
- Place the carrots and parsnips in a bowl.
- Add the oil, pepper and mixed herbs and combine thoroughly.
- Place the vegetables on a baking tray lined with parchment.
- Bake for 25-30 minutes, tossing halfway through.
- Meanwhile, cut the fish into lengths and remove any skin and bones.
- Combine the paprika and breadcrumbs.
- Coat each fish piece in flour and then dip into beaten egg. Roll the fish pieces in the breadcrumbs.
- Place on a baking tray and cook 10-15 minutes (until golden brown).
Tasty Mince with Swede & Tomato Puree
- 125g lean minced beef
- 30g finely chopped onion
- 1/2 tbsp sunflower oil
- 250g chopped swede
- 2 chopped skinned and deseeded tomatoes
- 250ml unsalted beef or chicken stock
- Heat the oil in a frying pan, add the onion and sauté until softened.
- Add the minced beef and sauté, stirring occasionally until browned.
- Add the swede and tomatoes, pour over the stock, holding back a little if a thicker consistency is preferred, and bring to the boil.
- Reduce the heat, cover and cook for 30 minutes. Blend to a purée of the desired consistency (depending on your baby’s stage of weaning).
Baby – Chicken, Sweet Potato & Carrot Purée
- 1 chicken fillet, cut into small pieces
- 1 tsp rapeseed oil
- 1 medium sweet potato, peeled and diced
- 1 medium carrot, peeled and grated
- 1/2 red onion, peeled and diced
- 1 small clove garlic, peeled and chopped
- 3 small tomatoes
- 3 tbsp full fat milk
- Sauté the onions and garlic in the rapeseed oil until soft.
- Add the chicken and sauté until white.
- Add the sweet potatoes, carrot and tomatoes and simmer for 20 minutes or until the sweet potatoes are soft.
- Add a little boiling water if necessary to cover the sweet potatoes.
- Remove from heat and add the milk.
- Pureé to the desired consistency. For a fine pureé, sieve to remove tomato seeds and skin.
- Serve required quantity and freeze the remainder in ice cube trays.
Broccoli and Cauliflower puree
- 50g broccoli florets
- 50g cauliflower florets
- 3 tbsp Baby’s usual milk
- Wash the cauliflower and broccoli thoroughly and cut both in half.
- Boil the florets with a small amount of water until tender or alternatively steam them for approx. 10-13 minutes until soft.
- Drain, allow to cool slightly and add in the milk.
- Blend until runny and smooth or at desired consistency. Add more or less liquid as required.