One of the first vegetable blends I ever tasted was our root vegetable medley. I loved it then and it’s still one of my favourites. It can easily be tweaked for your preferred consistency. At first I would only like it with lots of milk, but now a little less milk works for me. It’s an excellent recipe for beginners and it works very well as a side dish for older babies. This quick and easy recipe is sure to find a place in your menu.
1 medium-sized potato
1 small sweet potato
5 medium-sized carrots
breastmilk or formula to taste
Preheat steamer on high.
Wash your potato, sweet potato, and carrots. Peel the root vegetables and give them another rinse. Cut the potato and sweet potato into one inch cubes. Slice your carrots into one inch pieces. Put your vegetables into the steamer and reduce the heat to medium. Steam for about 20 minutes or until all the vegetables can easily be pierced with a fork.
Remove from steamer and place on a plate to cool. Once the vegetables are at room temperature or slightly warm, put them into a food processor and run the machine until the contents are thoroughly blended. The starch in the root vegetables will make it somewhat thick. Gradually add the breastmilk or formula and run the food processor again. Repeat until desired consistency is achieved.
The leftovers can be kept in the freezer in meal sized portions. Root vegetables are hardy and can be stored in the fridge for a few days. If storing in the fridge, we recommend that the vegetables be stored prior to being pureed. Once food is pureed it begins to lose nutritional value rapidly due to the food’s exposure to air. Prepare the puree by adding the milk and blending in a mini food processor just before serving.