Gold kumara is easily digested, is a good source of vitamin C and A, and contains a higher amount of kilojoules than red or orange kumara – good for growing babies. Spinach is a good source of iron, vitamins A, K, C and E, and folic acid. Butter is used in this recipe as the fat is needed for the absorption of some vitamins present.
1 small leek, washed and finely chopped
1 medium kumara (use red or orange if you prefer), peeled and chopped
1/2C frozen peas
a big handful of fresh baby spinach, washed and tough stalks removed
Melt butter and sauté the leek until softened. Add kumara and pour over water. Bring to the boil, then cover and simmer until kumara is almost tender. Add peas and spinach and cook for a further3-5 minutes until peas are hot and spinach is cooked. Puree, pulse or mash to your desired texture.