The kids dinner time in our house, sees two very different eaters at the table.  My 4yo has very plain tastes & turns her nose up at anything too fancy or that in any way resembles a vegetable.  On the other hand, my 18 month old will eat absolutely anything & devours whatever I feed her.  I started to make this vegetable mash when my eldest was about one year old & my kids still eat it!   You can use any vegetables to make this.  I’ve just adapted the Mashed Potato recipe from the EDC.   I usually do equal quantities of pumpkin, sweet potato, carrot & broccoli.  If I have some, I might throw in a potato as well.  This mash is delicious & rich, thanks to the milk, butter & cheese.  I’m sure that’s why my kids love it!   Of course you can control how much butter & cheese you add for your kids.  I don’t mind adding as per this recipe – at least they’re eating vegetables!

Amazingly, my 4yo asks for mashed ‘bedgies’ to be served with dinner almost every night!  It’s fantastic if I just have sausages, or hamburgers or a chicken schnitzel.  At least if I can defrost a few cubes of veggie mash, it makes it a healthier, more balanced meal.  I’m confident that even the most discerning vegetable spotters will eat this.

Ingredients:

50g parmesan cheese
250g milk
1kg vegetables, chopped in to large chunks
30g butter

Method:
1) Place parmesan in TM bowl, grate 10 seconds/speed 9. Set aside.
2) Place vegetables & milk in to TM bowl. Cook 25 minutes/100 degrees/speed 1.

3) Insert Butterfly, by pushing in in the bowl, through the food. Add butter & cheese. Mash for 30 seconds/speed 4.

Look at the difference in texture after the butter & cheese is added.  Most of the credit has to go to the Butterfly though.  It really makes the most creamiest mash ever!

4)Serve as a side dish & freeze in an ice tray or containers for future use.  Once frozen, I store my veggie cubes in a zip lock bag in the freezer.