Tuesday, January 12, 2010

Pip Pip, Puree

Now that Mags is six months old and rice cereal is old hat, her doctor says she's ready for baby food. We received a baby food cookbook as a gift and I put it to good use this afternoon. I decided to start Maggie, as suggested by the doctor, on sweet potatoes and peas. I first steamed the organic peas, then roasted the sweet potatoes before processing them both down to a soupy puree. I made enough to freeze so Maggie has a few meals ready to eat. Let's hope she likes them.

5 Super Awesome Commenters Said:

Loren said...

Yum! Did you use frozen peas or fresh peas? Did you have to peel the sweet potato? I guess that makes sense if you did.

Lyndsay said...

I was going to use fresh peas until I realized they were in a pod. Too much work. So I opted for frozen. And yes, I peeled the sweet potato. Easy to do after roasting it for 45 minutes.

mom said...

I hate to appear stupid, but is that sweet potato white?

Lyndsay said...

Yeah, it is white. Apparently at Vons the white/tan ones are sweet potatoes and the red ones are yams.

mom said...

I didn't realize that. I guess when you always buy them in a can, they're orangish!