Pop the ham in the pressure cooker for 45 minutes, boiling it reduces the salt content a little.
Next for the parsley sauce. I use a couple of teaspoons of rapeseed oil (a good source of the healthy monounsaturated fats) rather than melting butter (saturated fat) as it not only improve the fat profile but is also once less step in the cooking process. Warm the oil in a pan and add a couple of tablespoons of plain flour. Mix together to form a roux and gradually add in milk (about a cup). Add a couple of teaspoons of parsley and mix well. Stir regularly to make sure it doesn’t stick. It will continue to thicken when off the heat.
Meanwhile peel the potatoes and put them in to boil. Next top and tail the beans and carrots (as needed) and put them over the potatoes to steam.
The red cabbage was from Sunday’s roast (freezes well) so I microwaved that for a few minutes just before serving. I cut the cabbage up more finely after serving.
The spiced cabbage gave a regular meal in our home a nice twist.
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