Spinach and Potato Puree
Suitable for freezing
1 onion peeled and thinly sliced
1 potato, peeled and chopped
1/2 cup homemade chicken stock
1 cup cooked spinach or silverbeet
1. Saute the onion in butter in a heavy-based pan for a few minutes, or until soft.
2. Add the potato and stock, cover and simmer for about 20 minutes.
3. Stir in the spinach and heat through.
4. Mash, blend or mouli according to your baby’s preference.