Cherubs Chowder – exclusive recipe by Annabel Karmel

Cherubs Chowder – exclusive recipe by Annabel Karmel taken from her new book ‘Annabel Karmel’s Top 100 Meals in Minutes’ (available to buy from 25th August 2011).

Suitable for freezing

Suitable from 6 months

Makes 6 portions

Fats from dairy produce such as butter, cheese yoghurt and milk are fine for babies and they provide vitamins A and D. It is not just good to give them fruit and vegetable purees, since they are low in calories.

-Knob of butter

-1 small celery stick, finely diced

-1 small leek, roughly chopped

-1 small carrot, peeled and finely diced

-100g (3 1/2oz) potatoes, peeled and chopped into small dice

-1tbsp plain flour

-350ml (11 fl ox) milk

-15g (1/2 oz) parmesan cheese, grated

½ tsp Dijon mustard

-150g (3 1/2oz) cod or haddock, skinned and sliced into 2cm 93/4 in) cubes

-1tbsp chives, chopped

-½ tsp lemon juice

Melt the butter into a saucepan. Add the celery, leek, carrot and potatoes. Coat in the butter and gently sauté for 3-4 minutes. Sprinkle over the flour

Add the milk, stir until blended. Bring up to the boil, stirring until thickened. Cover and simmer for 8 minutes, until the vegetables are cooked.

Add the cheese, Dijon mustard and haddock and continue to simmer for 5 minutes, until the haddock is cooked through. Stir in the chives and lemon juice.

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