It’s official: Arddun has an intolerance to salicylates, of all things. And salicylates are in EVERYTHING veggie and good. Actually, they’re even in skincare products and anything that uses plant extracts.
And my girl has a low-to-medium threshold for especially brightly-coloured veggies. Eat too much, and her skin gets ravaged by extra-itchy eczema. The kind she scratches till she bleeds because she cannot stop. So tomatoes are baaaaad. And broccoli can get baaaad. As well as pumpkin, and sweet potato, and carrots, and even corn.
Anyway – long story short, here’s a medley of veggies that don’t give my baby girl the itchy-itchy. And even if your baby doesn’t suffer from such a pesky intolerance, this recipe makes a yummy meal and uses two veggies I’d never bothered eating in my life till now: parsnip, and swede.
- ½ swede the size of your fist, peeled and roughly diced
- 1 medium potato, peeled and roughly diced
- ¼ small brown onion, peeled and roughly diced
- 3 garlic cloves, peeled
- ½ large parsnip, peeled and roughly diced
- 100g pork or chicken mince (optional)
- Cracked black pepper
- Chopped chives
- Finely grated Parmesan cheese
- Chuck everything except mince into a small saucepan.
- Bring water to a boil, then reduce heat to simmer for 20 minutes or until vegetables are tender.
- Add pork mince and mix with vegetables. Simmer for another 5 minutes.
- Process mixture to consistency you’re after.