My friend Anosha from my mother's group introduced me to Haricots verts. I prefer to serve this from 6 months, although some books says it can be served from 4 months.
Green vegetables are so important for its vitamins and minerals, and to create variety, I choose to introduce more than one type of green vegetables, and the green beans is an excellent choice.
Directions:
1. Steam 1 packet of frozen haricots verts (500 - 650g) for 10 minutes until tender
2. Add 6 teaspoons of milk powder and 6 teaspoons of olive oil (optional but recommended)
3. Puree with blender
Storage:
1. Cool down, pour into ice cube tray and freeze.
2. Once frozen, knock the cubes out and store them in freezer bags (makes 2-3 ice cube trays, can store up to 8 weeks)
Nutritional value:
Green beans are an excellent source of vitamin C, vitamin K and manganese. Plus green beans are very good source of vitamin A (notably through their concentration of carotenoids including beta-carotene), dietary fiber, potassium, folate, and iron. And, green beans are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.
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