I know it’s been a really long time since I have done a baby food post. No, I haven’t given up on making my own baby food – on the contrary, it’s actually been going wonderfully! With the exception of Gerber Puffs and Yo-Baby yogurt, I have made all of Andrew’s food thus far. It has been great! We made our way through most of the single fruit or vegetable purees, and I decided since Andrew is now almost 11 months old (!) it was time to branch out in flavors, textures, etc. One great way to incorporate more flavors into his foods is with cheese and herbs. This was a quick and simple dish to whip up for him, made even easier with my immersion blender. I have been using this more and more for baby food lately, since I am making smaller batches of food more frequently for the sake for variety and freshness. Andrew really enjoyed this combination and it made four nice sized portions for him. It’s a keeper!
Tomato, Cauliflower and Carrot with Basil
2 medium carrots, peeled and sliced
1 cup chopped cauliflower florets
2 tbsp. unsalted butter
2 medium tomatoes, peeled, seeded and roughly chopped
2-3 fresh basil leaves
1/2 cup grated Cheddar cheese
Place the carrots in a small saucepan. Cover with water and bring to a boil. Reduce the heat to a simmer and cook, covered, for 10 minutes. Add the cauliflower and cook, covered, for 7-8 minutes more. Meanwhile, melt the butter in another pan over medium heat. Add the tomatoes to the butter and sauté until mushy. Remove from the heat and stir in the basil and cheese until melted. Puree the carrots and cauliflower with the tomato sauce and about 3 tablespoons of the cooking liquid.
Source: adapted from Top 100 Baby Purees