Florets and Cheese Sauce

Florets and Cheese Sauce

For older babies (over a year) steam florets and serve sauce on the side, as they will enjoy dipping the vegetables into the sauce. Try the sauce with different vegetables, such as thinly sliced, steamed beans or soft-cooked carrots.

1 tbsp (15 mL) butter
1 tbsp (15 mL) flour (approx.)
1 cup (250 mL) breastmilk or formula
1 1/2 cups (375 mL) grated cheddar cheese
2 cups (500 mL) broccoli florets, washed
2 cups (500 mL) cauliflower florets, washed

Cheese sauce: In saucepan, whisk butter and flour together over medium heat until paste forms. Slowly add 1/2 cup milk, whisking until lumps disappear. Continue to whisk, while adding cheese and the remaining milk. Stir until cheese melts and sauce thickens to a smooth, creamy texture.

In steamer, cook florets over boiling water for 10 minutes. In blender or food processor, combine florets with cheese sauce and purée to desired consistency. Pour into ice cube tray and freeze.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.