Brussels Sprout Mash

Ingredients

• 200g Brussels sprouts (about 10 small sprouts)
• 3–4 tablespoons reserved steaming water

Method

1. 01

   Wash the Brussels sprouts and trim the base of each sprout. Remove any yellowed or damaged outer leaves.

2. 02

   Cut each sprout in half for faster, more even cooking.

3. 03

   Place in a steamer basket over boiling water and steam for 12–15 minutes until very tender throughout — fully cooked sprouts have a much milder flavour.

4. 04

   Transfer to a blender or food processor with 3–4 tablespoons of steaming water.

5. 05

   Blend until smooth and creamy. For a textured mash suitable for older babies, mash with a fork instead.

How to offer

Mix with potato or sweet potato mash to temper the strong flavour. Introduce in small amounts to check for gas sensitivity.

Storage

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