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Potato Fennel with Greens
Potato Fennel with Greens BABY VEGGIE BLEND
Increasing the variety of ingredients that baby gets is essential to increase the nutrient density and phytonutrient density of their diet. If babies only get the same foods over and over again, the chances are nutrient deficiencies can develop. Plus, more variety exposes your baby to new flavors, discouraging picky eating later down the road. This recipe highlights prebiotic rich onions, leeks, and garlic, with the gentle sweetness of fennel to hide the more bitter compounds in dark baby greens. You can use grass-fed butter or heavy cream, or a combination of both to ensure adequate fat for the absorption of fat soluble vitamins.
Makes 10 servings
Time: ~30 minutes
1 medium yukon gold potato, washed and quartered
1/2 fennel bulb, core removed
1/2 medium onion, halved
1/4 leek stalk (cleaned to ensure dirt is removed)
1 clove garlic
Handful tender baby greens (spinach, kale, collards, etc)
Handful chopped green herbs (I used basil, but parsley would work well too)
2 tablespoons grass-fed butter
2 tablespoons hydrolyzed collagen (optional)
Generous pinch sea salt
Fresh ground pepper
Place the potato, fennel, onion, leek, and garlic into a pot lined with a steamer basket and filled with water to reach the bottom of steamer. Cover with lid and bring to a boil, then reduce to medium heat. Steam for ~15 minutes or until all is fork tender. Place your choice of baby greens into the steamer and steam for an addition minute until tender and bright green.
Transfer all the steamer ingredients to a food processor and add the fresh herbs, butter (or 4 tablespoons heavy cream), optional collagen peptides, salt and pepper. Process until smooth.
Transfer to a baby freezer food tray and freeze. Once frozen transfer to freezer safe container or silicone ziplock bag.
Place single serving into a microwave safe dish, and reheat for 30 second in the microwave. Stir. Make sure to feel the mixture before serving to baby to make sure it is not too hot. Alternatively, you can thaw overnight in fridge.
Note: In place of fennel, you can also use celeriac root.
Tips: You can use baby purees to make quick baby or toddler soups by simply adding more liquid such as bone broth, vegetable stock, or water to thin to soup consistency. You can also whisk in an egg and make a veggie "pancake" or "crepe".
Nutrition Facts (w/ butter & collagen peptides): 48kcal, 2.4g fat, 5.5g carbs, 1.1g fiber, 1.9g protein.
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I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.