Leek, Kumara & Pea Mash – from 8 months

Makes 4 portions

Adapted from a recipe by Annabel Karmel

You can use either red or orange kumara in this recipe. Both are easy to digest but each provides a slightly different nutrient profile. A combination of both works well too.

1 small leek, washed and sliced
2 medium sized kumara, peeled and roughly chopped
1C low salt vegetable stock, or water
1/2C frozen peas

Lightly simmer leek and kumara in the vegetable stock until almost tender. Note; orange kumara will cook faster than the red variety. Add the peas and bring back to the boil. Boil for 5 minutes until the peas are hot through. Puree, mash or pulse to your desired consistency.

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