100g of fennel 1 carrot and 1 potato 200 ml of water 4 tablespoons of Baby Kiss Rice, Corn and Tapioca cream 20-25 grams of cheese 1 teaspoon of extra virgin olive oil
Fennel is a vegetable of season ideal for weaning your baby. Its properties make it pleasing to the taste of the little ones and easy to digest even for the most delicate tummies. Read trough our recipe made with Baby Kiss Rice, Corn and Tapioca cream with fennel and classic cheese.
HOW TO PREPARE IT
First prepare the vegetable soup with 1 carrot and 1 potato. Clean and wash the vegetables thoroughly and put them all in a pot with high sides together with 200 ml of water. Let it simmer for 40 minutes, long enough to allow the vegetables to release their nutrients within the water. Once the soup ready, strain it and add 4 tablespoons of Baby Kiss Rice, Corn and Tapioca cream and stir for a few seconds, until the mixture is smooth. In the meantime, take a fennel, product of organic farming, dispose it of the outer and rough leaves and after washing it under water, cut it into small pieces and cook it under steam for about twenty minutes. When it becomes sufficiently tender, put it into a blender or mixer. Pour the obtained cream of fennel in a bowl together with the Rice, corn and tapioca cream, stir for a few seconds to mix the two compounds and add 20-25 grams of soft classic cheese to give a richer taste to the baby food. Season it with a drizzle of extra virgin olive oil.
Note: the doses of this recipe are approximate and may vary according to the age and appetite of your baby. Ask the opinion of the pediatrician to choose the best dose.