Mommy and I have been experimenting with a new recipe. We have tried several variations and this one was my favourite. It’s very tasty and mommy tells me it’s nutritious too. Give this baby food recipe a try for a yummy and healthy boost.
1 medium cauliflower
2 bunches of sweet baby broccoli (or regular broccoli)
3 sole fillets
Preheat the oven to 350 degrees, and the steamer to high heat.
For this recipe, we used sweet baby broccoli because that’s what the organic section of our grocery store had available. Sweet baby broccoli is very similar to regular broccoli. It has a milder taste and thinner, more delicate stalks. We have made this same recipe using regular broccoli and it worked very well.
Prepare your cauliflower and broccoli by removing the leaves and stems. If using regular broccoli, make sure that you remove the stalk all the way to the floret. The thick stalks will get stringy and difficult for little mouths to eat. Take the broccoli and cauliflower florets, put them in a large bowl, and fill with lukewarm water. Let them sit for a few minutes.
Put the sole filets in a glass baking dish, add 3 tablespoons of water, and cover with a lid. The filets can overlap slightly, but the dish should be large enough that each filet has some space. If you don’t have such a dish, you can improvise by making a pouch out of aluminum foil. Bake in the preheated oven for about 20 minutes, or until the fish flakes easily with a fork.
Drain the broccoli and cauliflower florets and give them a good rinse. Put the florets into the steamer and reduce the heat to medium. Steam for about 10-15 minutes or until tender. If using sweet baby broccoli, put the cauliflower on the bottom, and the broccoli on the top. Once the vegetables are cooked and you have removed them from the steamer, set aside some of the water that you used for steaming.
Allow the fish, broccoli, and cauliflower to cool to about room temperature. Put them into a blender or food processor and puree. The result should be of a creamy and velvety smooth consistency. If it comes out too thick, slowly add some of the water that you removed from the steamer until the desired consistency is achieved. You can also use plain water, but you must boil and cool to room temperature before you can use water in baby food.
This recipe makes a very large batch. The ingredient quantities are determined by the size of one medium cauliflower. We recommend freezing the leftovers in meal sized portions. You can reduce the batch size by using a small cauliflower, or just a part of it. We don’t recommend saving the leftovers in the fridge.