7 minutes 9 to 12 months 20 minutes
Peel the carrot, wash and cut into fine slices. Carefully wash the French beans in water with a drop of vinegar without immersing them. Head and tail the beans* and cut them into 3 to 4 cm pieces. Rub a finger over the whiting to check that there are no more fish bones and cut into small pieces. Place all the ingredients into the steam basket. Pour water into the tank (level 3) and start cooking. Once cooked, remove the cooking juices and set aside in a small glass. In a saucepan, pour ½ litre water. Pour the tapioca gently into the boiling water. Cook for about 7 minutes, stirring regularly.* Put all the cooked ingredients into the mixing bowl with the olive oil. Mix, adding some of the cooking juices until you reach the consistency you want. Add the ras el hanout and mix once again.

L’astuce cuisine

*Trimming the beans by hand removes the entire length of the ‘string’, whereas with a knife, it would be cut. *When tapioca is cooked, it becomes transparent.
Pour les
curieux de nutrition
Don’t worry about the colour of this puree, the taste is very balanced. The sweetness of the carrot and tapioca soften the beans. Rich in vitamins and anti-oxidants, this dish is not greasy and it brings together vegetables, lean fish and carbohydrates to cover baby’s needs in proteins, lipids and glucides.
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