Makes about 2 cups
On a recent trip to France, I scoured baby food aisles and restaurant menus to find out what French babies like to eat. One dish appeared repeatedly—a courgette (prounced “core-zhet”) puree, which is a classic French dish. Because courgettes are quite watery when steamed or boiled, I mix them with mashed potatoes and butter for a thicker consistency. Leeks, another aromatic French favorite, give the dish a mild onion taste. Garlic can also be added as your baby’s palate develops.
- 1/2 leek
- 1 to 2 teaspoons butter or olive oil
- 1 zucchini, peeled and sliced into rounds
- 1/2 cup peeled and diced potatoes
- Pinch salt (optional)
Prep: Clean leek thoroughly to remove sand: Fill a bowl with cold water. Peel off outer layers of leek and chop off root base. Slice into rounds, using the white and light green parts and discarding the dark green tops. Place leek slices in water and swirl with your fingers. The sand will fall to the bottom. When clean, scoop out leeks and place on a clean dish towel to dry. Use about 1/2 cup for this recipe.
Make: In a 2-quart saucepan, heat butter or oil over medium-low heat. Once butter foams or oil is hot, add leeks, zucchini, and potatoes. Sauté for 7 to 10 minutes, or until soft, adding a few teaspoons of water as necessary to prevent sticking.
Serve: Mash vegetables with a potato masher or puree in a mini food processor, adding water as necessary to achieve a smooth consistency. Season with salt, if desired, and serve warm or at room temperature.
More from Around the World in 80 Purees:
Cover courtesy of Quirk Books
Excerpted from Around the World in 80 Purees: Easy Recipes for Global Baby Foodby Leena Saini. Reprinted with permission from Quirk Books.