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Perfect purée

Perfect from the word go, this recipe is quick, easy, and packed full of goodness (plus a great way to introduce fish!) As a mum of a child with reflux & allergies, dishes like these I’ve found have been kind and gentle on sensitive tums but also still adventurous enough to let babies explore a range of textures and flavours. Use as a purée, dip with crackers or even a sauce for pasta!

  • Prep time: 5 mins
  • Cooking time: 25 mins
  • Difficulty: Easy
  • Serves: 4 portions
perfect purée

A perfect seasonal puree or soup full of nutrition for the cold months ahead!


One cooked beetroot (I used a ready cooked one from the supermarket but with NO vinegar added)
A small swede
A fillet of salmon
One tablespoon of full fat yoghurt or dairy free


1.Cut your swede into small pieces and boil / steam until soft,
2.Whilst the swede is cooking wrap your salmon in foil and bake in the oven for 20-25 mins,
3.One the swede is cooked add to a food processor or blender with the beetroot & yoghurt – blend,
4.Remove salmon from oven and use your fingers when cooled to flake into small pieces, mix into your vegetable purée and stir.

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