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Vegetable stock and gravy

Infant’s vegetable stock

2 large carrots, peeled and chopped
2 large onions, sliced
2 celery stalks, chopped
1 turnip, peeled and chopped
10 black peppercorns
1 bulb of garlic
pinch thyme
pinch parsley
1 bay leaf

  • Put all the vegetables and the garlic cloves large saucepan along with the peppercorns and herbs.
  • Cover with water and bring to the boil.
  • Simmer for one hour.
  • Remove from heat and allow to cool.
  • Strain before use.

Infant’s vegetarian gravy

12 fl oz vegetable stock
12 fl oz water
1 small onion, peeled and chopped
1 medium carrot, diced
1 sweet potato, peeled and diced
1 cup of red lentils, rinsed
pinch oregano
pinch thyme
pinch basil
pinch freshly ground black pepper
olive oil

  • Heat the oil on a medium heat in a pan and saute the chopped onion, carrot and sweet potato until they begin to soften.
  • Add the lentils, and seasonings.
  • Pour in the vegetable stock and half the water.
  • Simmer gently, covered for 30 minutes, checking frequently and adding more water if the mixture seems too dry.
  • When the lentils are cooked, transfer the mixture to a food processor and blend until smooth, thinning with as much water as necessary.