Steamed Fennel Puree

Ingredients

• 1 medium fennel bulb (about 250g), core removed
• 3–4 tablespoons reserved steaming water

Method

1. 01

   Cut off the green stalks and fronds from the fennel bulb. Trim the base and remove any tough outer layers.

2. 02

   Quarter the fennel bulb and remove the tough central core from each quarter.

3. 03

   Cut into small even pieces and place in a steamer basket over boiling water. Steam for 10–12 minutes until completely tender.

4. 04

   Transfer the steamed fennel to a blender with 3–4 tablespoons of steaming water.

5. 05

   Blend until silky smooth. Fennel has a gentle anise flavour that is naturally soothing for baby's digestion.

How to offer

Serve on a preloaded spoon. Mix with sweet potato or carrot to balance the mild anise flavour.

Storage

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