It’s time to put the “food” back in baby food. Jenny Carenco delivers more than 100 enticing recipes that will introduce baby to new flavors, ingredients and textures in Bébé Gourmet (The Experiment, 2012). Encourage healthy eating habits while offering satisfying, homemade meals that are easy for today’s busy parents to make. The following excerpt for homemade baby food, from “First Lunches,” is for a Carrot and Cumin Purée recipe.
First Foods: Carrot and Cumin Purée Recipe
Suitable for 6+ months
• 6 carrots, about 14 ounces (400 g)
• 1 teaspoon sunflower oil
• 1 teaspoon lemon juice
• Pinch of ground cumin
• 1/2 cup (120 ml) water
1. Wash and peel the carrots, then cut them into rounds.
2. In a heavy-bottomed saucepan, heat the oil and sauté́ the carrots over medium heat for 5 minutes. Add the lemon juice, cumin, and water. Cook for 10 more minutes. When done, the water should be completely absorbed and the carrots tender.
3. Blend until you have a smooth purée.
Can be stored in the refrigerator for 24 hours
Must be frozen at 0 degrees F
Find more baby food recipes in A Mother’s Advice: Making Homemade Baby Food.
From Bébé Gourmet: 100 French-Inspired Baby Food Recipes for Raising an Adventurous Eater, copyright © Jenny Carenco, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.