Sugar Peas with Cheese Sauce

For babies and children: healthy midday meal

Sweet peas are in high season now. They are so mild, almost sweet, that young children likewise love them once they try them. The mild cheese sauce provides your child with calcium, egg whites and fat – so he or she will be really full as well. The sauce goes well with almost any spring vegetable from kohlrabi to cauliflower.

Cook the unpeeled potatoes in a little water until tender, then peel them. Rinse the sugar snap peas and pinch off the ends. Steam the pods in the vegetable soup until tender, about 6 minutes. Grate the Gouda cheese or cut into small cubes. Remove the rind from the soft cheese and shred with a fork. When the peas are cooked, remove the pods from the clear soup, add the milk and let the cheese melt in the liquid. Mix in the millet flour or mix the maizena (cornstarch) with a little water and add, lightly for 1 to 2 minutes. Season the sauce with nutmeg. Serve sugar snap peas and cooked, peeled potatoes with the sauce.

You can either serve together with your child – then offer the listed quantities from – or freeze the rest of sugar snap peas and cheese cream for two more children’s meals. Do not freeze potatoes: They become slightly sweet.

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