Grandma’s Veggie Bake
This is a recipe my mum made when I was a kid. It was always one of my favorites - and now I make it for my own little ones!
It’s soft and easy to eat, making it perfect for babies and baby-led weaning, but it’s also great for toddlers, older kids and adults.
Serve it as a main, pair it with some protein, or have it as a side dish for the whole family.
Why You’ll Love Grandma’s Veggie Bake
Loaded with veggies – A great way to increase your child’s veggie intake in a delicious, comforting dish
Great for babies & toddlers – Soft, easy to eat, and great for baby-led weaning or spoon-feeding
Family-friendly – Serve it as a main, a side, or even pack leftovers in lunchboxes
Customizable – Use whatever veggies you have on hand, making it a flexible, budget-friendly meal
Easy to make – Simple ingredients, minimal prep, and all baked to perfection in one dish!
Tips for the Best Veggie Bake
Grate veggies finely – Smaller pieces cook faster and blend into the bake more easily. I recommend using a food processor for super fine grating and to speed up the process!
Boost the flavor – Add herbs like parsley or chives for a little extra flavor without overpowering little palatesDon’t overbake – You want it soft, but not too dry!
Use the milk powder - It might seem like a random ingredient, but milk powder really adds a delicious slightly sweet and creamy flavor to this bake. Plus, it also adds some extra calcium which is great for growing bones!
Storing & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days
Freezer: Freeze portions for up to 3 months—just defrost and reheat when needed
Reheat: Warm in the oven or microwave until heated through
Grandma’s Veggie Bake
Prep Time: 10 minutes
Cooking Time: 45 minutes
Makes: About 16 fingers
Suitable for freezing
Suitable for babies from 6 months (once egg, cow’s milk and wheat have been introduced separately)
Ingredients
3 medium potatoes, grated
2 small carrots, grated
1 small onion, finely chopped
1 clove garlic, crushed
1 tbsp extra virgin olive oil
1 egg
2 tbsp chopped parsley
2 tbsp breadcrumbs
½ cup milk powder (optional but highly recommended!)
½ cup grated cheese
Method
1. Preheat oven to 180°C
2. Combine potatoes, carrots, onion and garlic
3. Lightly beat egg with oil, pour over grated vegetables
4. Stir in parsley, breadcrumbs, milk powder and half the grated cheese
5. Spread into well-greased pie dish and bake for 30 minutes
6. Sprinkle with remaining cheese and bake for a further 15 minutes. Allow to cool and cut into fingers
