Butternut and Rooibos puree for Stage One eaters.
What do I need?
- 2x small Butternut
- Carmién Rooibos Natural
- Spoon, Knife and Blitzer
- Mixing Bowl and Oven pan
- Special ice tray with cover to freeze mixture
Cut the Butternuts in half
Steep four Carmién Natural Rooibos tea bags in 250ml water until dark and strong
Place Butternut in Oven pan. Add 4 tbsp of water and bake at 200 Degrees Celsius or until soft
Remove from oven. Scrape out pips and throw away. Scrape out all the delicious Butternut into the mixing bowl.
Add 1/4 of the Rooibos tea and Blitz. Add Rooibos until desired texture is achieved
Texture must be smooth with no lumps
Scoop into ice tray and freez. Remove blocks the next day and store in a Ziplock bag with date on front. Store for no longer than 3 months.