I started out making baby food combinations based on recipes I found from favorite chefs, blogs and websites. Some of my favorites are Tyler Florence, French Foodie Baby, WholesomeBaby and Weelicious. Now that I have been at it for a few months I have started developing my own recipes.
It appeared that I was running low on my freezer supply so I gathered leftover ingredients from the past two weeks of holiday recipes to create a flavorful, fresh and seasonal Delilah approved puree. This recipe would be a delicious accompaniment to a poultry dish, as well!
3 medium Organic Carrots, chopped into 1" pieces
(I used a combination of Red and Yellow locally grown beauties)
1/2 cup cranberries
5 dried apricots
zest of one clementine (or 1/2 of an orange. Grapefruit zest would be great, too!)
In a medium saucepan combine all the ingredients except the zest. Bring to a boil, reduce the heat to a simmer and cover until carrots are tender, apricots have plumped up and cranberries have burst, about 30 minutes. Remove from heat and puree using an immersion blender or transfer to a blender. Once pureed fold in zest. Divide portions. Enjoy!
She didn't give me a chance to snap a photo while she was eating, she scarfed this down so fast! She had a sweet potato-coconut milk with cinnamon puree by Weelicious along side this burgundy delicacy as well as goat cheese. I will definitely be using these photos and this blog as ammo for when she is older and claims she doesn't like such and such foods!