Wednesday, 9 November 2011

Swede and Carrot Puree for Babies, Toddlers and Adults

Puree?  For adults?  Toddlers too?  Are you mad?!



Well possibly but this puree recipe is neither the cause nor the symptom.

It might sound strange to make a puree for adult or toddler food but if you look at Michelin star cooking, they use purees all the time.  Why I hear you ask?  (Ok, well I didn't hear you, I really am quite sane, honest, I'm imagining you asking.)  Well the reason is pureeing gives you a different experience; it combines the flavours within the puree, intensifies them somehow and also acts as a 'sauce' for other foods on the plate.  Trust me, if you just boiled some swede and put it in front of me there had better be a lot of other exciting things in there to make it taste a bit nicer; pureed with carrot?  Well it just kind of works.  I've tried it mashed.  Nope.  Pureed all the way for me but if you prefer you could mash it; if you really must.

If it feels too much like babyfood, well then either just feed it to your baby or be poncy and put a blob on the plate and drag a spoon through it.  Maybe balance a seared scallop on top?  Or get out a squeezy bottle or something!  Face it, you eat mashed potato and don't feel like it's babyfood and this is much better.

Carrot and Swede Puree - serves 2 adults or will make a lot of portions for a baby depending on age.  Freezes well.  For babies, freeze in a silicone ice cube tray then empty into freezer bags when frozen solid.)

Ingredients

1 largeish carrot (approx 120g)
Approx 160g swede
Approx 25g butter (unsalted for babies)

Method

Boil the carrots and swede for 20 minutes.  Sounds like a long time but it does make for a smoother puree.  Use a slotted spoon to put into a jug and then add the butter.  Use a stick blender to puree adding some of the cooking water as needed (I used about 1dsp).  I suggest using a stick blender because it's easier to make a thicker puree using this than a traditional blender.



Serve!  Can make in advance and reheat in the microwave.  Great with drier foods which don't already have a sauce, for example, sausages, grilled or roasted meats etc.

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