Cozy Cheesy Root Veggie Bake for Little Tummies
vegetarian · 8m+ · en
This simple, veggie-packed bake is the perfect winter dinner for babies and toddlers. The root vegetables become incredibly soft and sweet, while the mild cheese and broth create a comforting, mild flavor profile.
- Mash the cooked vegetables with a fork for younger babies to make a textured puree.
- Serve with a side of soft white beans or shredded chicken for extra protein.
- For a traditional German flavor profile, mild Gouda is an excellent choice for the cheese topping.
- Prep
- 15 min
- Cook
- 45 min
- Servings
- 4
- Age
- 8m+
Ingredients
Watch how it's made
Steps
Preheat your oven to 200°C (400°F) and lightly grease a shallow baking dish.
In a pot of boiling water, cook the diced white and sweet potatoes for about 8 minutes until just starting to soften, then drain well.
In your baking dish, combine the parboiled potatoes, diced carrots, and sliced leeks. Pour the vegetable broth over the top and sprinkle with the mixed herbs. Cover the dish tightly with foil and bake for 30 minutes.
Remove from the oven, take off the foil, and stir in the cornstarch slurry to thicken the juices. Sprinkle the grated cheese and breadcrumbs evenly over the top.
Return the dish to the oven, uncovered, for another 10-15 minutes until the cheese is melted and golden, and all vegetables can be easily mashed with a fork. Let it cool before serving.
Frequently asked questions
Can I freeze this bake?
Yes, you can freeze it in airtight containers for up to 2 months. Reheat thoroughly and ensure it's cooled to a safe temperature before serving to your child.
Is this suitable for baby-led weaning (BLW)?
Absolutely! The soft vegetable cubes are perfect for pincer grasps. For younger babies (around 6-8 months), you can mash the baked vegetables with a fork.
What if I can't find leeks?
You can substitute the leeks with a small amount of finely chopped mild onion or shallots.
What you'll need
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