Baby and You

Here’s five delicious and nutritious recipes from the Let’s Get Cooking initiative to satisfy your taste buds and appetite!

Prep and cooking time:  up to 60 minutes

Serves: 4-6


  • Per portion (371g)
  • Calories: 95
  • Fat: 2g
  • Saturates 0.3g
  • Sugars: 4.3g
  • Salt: 0.38g


  • 2 turnips OR 1 swede
  • 1 parsnip
  • 1 potato
  • 1 carrot
  • 1 medium onion
  • 2 cloves garlic
  • 1 x 5ml spoon vegetable oil
  • 1 x 5ml spoon dried mixed herbs OR 2-3 sprigs oregano, thyme OR rosemary
  • 1 litre boiling water
  • 1 x reduced-salt vegetable stock cube
  • 1 x 400g can mixed beans
  • Black pepper (optional)

1 Wash the turnips or swede, parsnip, potato and carrot. Peel and chop into small cubes (about 2-3cm). The skin on a swede is quite thick, if using you may need to peel carefully with a sharp knife rather then a vegetable peeler. Slice the ends off the swede and place one of the flat sides onto the chopping board, then slice it into a large cube. This makes it easier to chop into small pieces.

2 Peel and slice the onion into small pieces.

3 Peel and crush the garlic. If using fresh herbs, remove the leaves from the stems, if tough, and finely chop the leaves with scissors.

4 Heat the vegetable oil in the saucepan over a high heat. Add the crushed garlic and all the chopped vegetables and cook for 5 minutes. Stir regularly.

5 Measure 1 litre boiling water into the measuring jug. Crumble in the stock cube and stir until dissolved. Pour the stock into the saucepan.

6 Open the can of beans and drain them. Add the drained beans to the saucepan.

7 Stir in the fresh or dried herbs and add black pepper to taste (if using). Turn the hob down to a low heat, place the lid on the saucepan and simmer for 30–40 minutes until the vegetables are soft.

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