Tags: Baby Purees Healthy Kids Little Foodies
We went out with friends for Chinese food a few weeks back, and they were impressed with how well Quinn did with the bold flavors. He was chowing down on Mongolian beef, sesame chicken, honey prawns, dumplings, and scallion pancakes with turmeric sauce. It was a “proud mama” moment.
Although in all honesty, my kids never stood a chance. I love East Asian food…I could eat it every day…for every meal! With that in mind, I knew I needed them to be on board with East Asian flavors because I was not about to give it up for them.
Ginger is quintessentially an East Asian flavor, so I made sure to introduce it as soon as I could. Ginger is also quite a strong flavor, so I knew I needed to balance it with an equally potent flavor. Carrots won that battle.
I’m not a carrot fan, but even I’ll eat these bad boys. The ginger and the carrot balance each other wonderfully. No one flavor overpowers the other.
I have one important rule with this recipe: use fresh ginger. Please don’t try to substitute with the dried version. I know it’s more work and those gnarly ginger fingers are a pain to peel, but it will be worth it in the end. Plus, this recipe makes quite a bit, so you’ll get a lot of puree for your ginger-peeling efforts.
CARROT + GINGER PUREE (4+ MONTHS)
- 2 lbs carrots, peeled and sliced
- 1-1 ½ inch knob of fresh ginger, peeled and grated
Place sliced carrots in steamer basket with one inch water over medium heat. Cover and steam carrots until very soft. Do not discard water.
Place carrots and grated ginger in food processor and pulse until smooth.
If needed, add carrot steaming water 1 tablespoon at a time until desired consistency is reached.
