Bok Choy Mash

Ingredients

• 2 heads baby bok choy (about 150g)
• 2–3 tablespoons reserved steaming water

Method

1. 01

   Trim the base of the bok choy and separate the individual leaves. Wash thoroughly, paying attention to where the leaves meet the base as grit can collect there.

2. 02

   Cut off the leafy green tops from the white stems. Both parts can be used, but the stems take slightly longer to cook.

3. 03

   Place the stem pieces in a steamer basket first, steam for 2 minutes, then add the leaves. Steam for a further 5–6 minutes until all parts are tender.

4. 04

   Transfer to a blender with 2–3 tablespoons of steaming water.

5. 05

   Blend until smooth. For a slightly textured mash suitable for older babies, use a fork instead of a blender.

How to offer

Combine with rice or mild vegetable purees. Bok choy is an excellent source of calcium and vitamin C.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.