Carrot-and-Ginger Puree (8+ Months)
2½ cups water
1½ lbs. carrots
1 Tbs. peeled and minced fresh ginger
1. Pour the water into a 4-quart pot and set over high heat. Wash and peel the carrots. Cut off the stems and discard. Slice the carrots lengthwise and then slice each length into 8 or 10 pieces.
2. Add the carrots and ginger to the boiling water and cook 6 to 8 minutes. The carrots should be tender but not mushy. Puree both the water and the veggies in a blender in small batches.
3. Pour mixture into two ice cube trays; allow to cool. Wrap, freeze, and defrost as needed. Yield: 3 cups
Chef Geoff's Notes: Freshly grated ginger is a great way to subtly enhance baby food. For a more grown-up option, add a bit more ginger and a dollop of sour cream.
P.E.A. (Pea, Edamame, and Apple; 8+ Months)
½ lb. frozen peas
½ lb. frozen edamame (pre-shelled soybeans)
2 apples, peeled, cored, and thinly sliced
1 cup apple juice
1. Fill a 4-quart pot halfway with water. Bring the water to a rolling boil over high heat. Meanwhile, fill a large bowl with cold water and as many ice cubes as possible.
2. Pour peas and edamame into a colander. Run cool water over them to get rid of any ice crystals. Add the rinsed peas and edamame, as well as the sliced apple, to the boiling water. Cook for 3 minutes on high heat.
3. Pour peas, edamame, and apple into colander. Run cold water over the fruit and veggies, then dump them into the ice bath and allow them to chill for 3 minutes. Pour them back into the colander and carefully remove any remaining chunks of ice.
4. Puree in blender with apple juice until smooth. Pour the mixture into two ice cube trays. Wrap, freeze, and defrost as needed. Yield: 4 cups
Chef Geoff's Notes: The first time I made this, I used only edamame. It was a total dud. Once I balanced it out with the sweetness of peas and apples, my kids gobbled it up!
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