Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

The Essence of Vegetables

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

As a new mom and a cook, I made a commitment to cook my own baby food. My son Luca has only eaten one jar of (organic) baby food—and that’s because I ran out of apples and needed to feed him before going out to the store.

So far, I’ve made apples, pears, bananas, peas, carrots, and sweet potatoes for him. The “recipe” is very simple and always the same (except for bananas, which I don’t cook): I steam the fruits or veggies (separately) to keep the nutrients intact, then I purée them, let cool a bit, and freeze the purée in ice-cube trays for easy portioning. That’s it. No salt, no pepper, no olive oil, no spices.

I thought the purées would taste bland without any seasoning, but to my surprise they’re anything but. Every time I finish making one, I find myself scraping the bowl of the food processor and licking the spoon—and not just the fruit purées, which are inherently sweet. The veggies, too! It’s amazing how good they are. It’s like tasting the pure, unadulterated essence of each vegetable. No frills, no fuss.

So, while I won’t be serving baby food at my next dinner party, I’m glad my baby is eating food that’s actually good—not just good for him.

 

Comments

Leave a Comment

Comments

  • pattypop | 02/14/2009

    Just thinking that veggie purees like these might be quite wonderful for "creamed" soups for adults as well. They would add flavor and body to most veggie or meat based soups! I saute mushrooms and onions until very soft, puree, then freeze in small amounts. You can add whatever herbs you want to the puree, or garlic when you saute.

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks