C'est Si Bon for Baby & You! Organic Root and Vegetable Stew

         I cook a lot of baby food that can be tasty for adults too!

This dish is a great sub for mashed potatoes and ensures that baby and you gets some veggies in. 

The great thing about this dish if you can lessen the liquid and mash it down further (or puree it) or leave it chunkier depending on your baby's chewing ability. 

      This recipe requires very little: 

1 Carton of Organic Vegetable Broth

2 Organic Parsnips

2 Organic Carrots 

2 Organic Potatoes

3 Tablespoons of Extra Virgin Olive Oil

(For adults, you may want to add salt, pepper and/or garlic powder)

 

Peel and wash all the veggies then chop like so,

Put one Tablespoon of the EVOO in a skillet, heat and add the carrots. Cook for about 3 minutes and then add brother until the liquid is just covering the carrots. Let cook for about 10 minutes or until the carrots are about half way cooked to soft. 

Then do the same with the potatoes and parsnips with the other 2 Tablespoons of EVOO. It is important to not start to cook the potatoes and parsnips until the carrots are cooked almost all the way. You can do the potatoes and parsnips together as they cook fairly quickly whereas carrots take much longer.

Let the veggies keep cooking and absorbing the liquids until soft. 

     When done, you can puree the mixture or serve as is. It is important to mash, puree, or dice to your baby's chewing abilities. Don't be afraid to add a pinch of salt and some garlic powder, baby's enjoy a little flavor too! 

     Let cool before you refrigerate. This can last up to 3 days, if wrapped air tight in the refrigerator. You can also divide into ice cube trays and wrap tight, saving for up to 3 months. 

Buon Appetito Bambini! 

Want to see more baby recipes? Let me know!