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Annabel Karmel’s Salmon, Sweet Potato and Spinach Purée

Annabel Karmel’s Salmon, Sweet Potato and Spinach Purée
by Annabel Karmel |
Published on

Preparation Time

25 minutes

Serves

5

Ingredients

  • 2 tsp olive oil

  • 1 leek, washed and chopped

  • 200g peeled sweet potato, diced

  • 150g fresh tomatoes, chopped

  • 175ml unsalted or weak vegetable stock, or water

  • 120g salmon fillet, skinned, cubed

  • 50g baby spinach

  • 5 fresh basil leaves

  • 20g grated Parmesan cheese

  1. Heat the oil in a small saucepan, add the leek and potato and fry for a few minutes, then add the tomatoes and stock or water.

  2. Bring to the boil, reduce the heat, cover and simmer for 12 – 15 minutes.

  3. Add the salmon and spinach and cook for 3 – 4 minutes until cooked through. Add the basil and cheese, then puree in a blender until it reaches the desired consistency.

Recipe taken from the 25th Anniversary Edition of Annabel’s New Complete Baby & Toddler Meal Planner (Ebury, £14.99). Filled with timeless classics and brand new recipes, visit www.annabelkarmel.com for more information.

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