Toddler Food – Beet Yam ‘n Cheese Casserole

Attempt to make this while making the above recipe…? Then you’ll have two meals to choose from.

Ingredients:

375g of whole wheat macaroni (1 full box) cooked in well salted water
1 beet
1 small yam or sweet potato
1 package of frozen chopped spinach

2 tbs butter
1/2 onion diced
3 tsp flour
2 cups of milk
1 1/2 cup grated cheese
salt and pepper

Put on a large pot of salted water and start cooking pasta. When it is done, strain it and toss with a little olive oil in a bowl (or the cooking pot) and put aside. (I cooked two kinds of pasta separately and then mixed them together afterwards)

Peel and chop up the beet and sweet potato into 1/2 inch cubes. Place them in a bowl and fill half way with water. Microwave on high for 6 to 8 minutes or until they are soft enough to purée. Defrost the package of frozen chopped spinach and then squeeze out as much of the liquid in it as you can in a stainer. Place all three ingredients into your food processor and pulse until smooth (add a little milk if it seems too thick to mix).

In a medium saucepan melt butter and saute onions till they are soft. Add flour and whisk around for 2 minutes. Slowly add cold milk. Allow sauce to thicken (but continue whisking) before adding more milk. Season with salt and pepper and then remove from heat. Add 1/2 of the puréed mixture and then the grated cheese. (I had some left over tofu that i added as well for more protein) Give it a taste. Would you eat it? Maybe add a bit more seasoning?

Mix the sauce with the pasta, let it cool a little bit and then separate into small snack bags for freezing!

You also only used half of the veggie mixture. Put the rest in a container and freeze for future use of the same recipe.

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Filed under Pasta, Vegetarian

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