Carrot and Beet Puree
In one of my favorite food books, French Kids Eat Everything, Karen LeBillon recommends doing a lot of purees to introduce new foods to both babies and older children who might otherwise shy away from a new food AND a new texture. Beets are one of the those foods, I think. To be honest, I’ve never been a huge beet fan, so I like the orange and sweet carrot complement that mutes but doesn’t totally hide the earthier beet flavor.
This recipe calls for either golden or striped German honey beets since they both have a milder beet flavor and aren’t nearly as messy as their red counterparts. I used these striped beets since we found some lovely ones at the farmers’ market over the weekend.
Feel free to omit the spices if your baby is brand new to solids. We started introducing little whispers of spices after a month or so of eating solid foods and gradually increased the amount. Now my toddler happily eats Sriracha and curries, but you’re the parent: do what you feel comfortable with.
3 big carrots, rinsed and peeled
1 fist-sized golden or striped beet, rinsed well and peeled
dash of powdered ginger and allspice
In a steamer, bring an inch or two of water to boil. While the water is boiling, chop your veggies. The carrots will cook faster, so just cut them in half. The beets take awhile, so cut the beet into quarters and then quarter those quarters. Put the veggies in the steamer and cover with a lid. Make sure that water doesn’t actually touch the vegetables – just the steam. Cook for 10-15 minutes, or until the beets are soft. Puree in a blender or food processor with a dash of ginger and allspice. Makes about 1 cup of baby food.
*Update: A friend made this and her babies still weren’t on board with beets, so she added a spoonful of applesauce, which made all the difference for them.