Parenting Recipes

Mediterranean vegetable puree

Written by Maanasi

Mediterranean vegetables are delicious and easy to cook. When it comes to baby food, you can add these healthy vegetables to make your baby’s meal a lot more nutritious. With these recipes, you can make the vegetables taste so delicious that they can be served to adults as well- perhaps, before mashing everything into a paste.

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Image Credit: woolworthsbabyandtoddlerclub.com.au

Mediterranean Vegetable risotto

Yes, you can truly give your child the taste of gourmet food at such a young age of 6-9 months. Risotto is an Italian dish characterized by its creamy consistency and addition of wine and a lot of butter. While this version is not at all suitable for your 6-9 months old baby, you can tone down the recipe for your little one. Also, instead of using Arboria, which a traditional risotto calls for, you can use quinoa.

Preparation & cooking time: 20 minutes

Appropriate for age: 6-9 months

Ingredients:

  • 1 large Spanish red onion
  • 1 leek
  • Half of a large butternut squash
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 small courgette
  • ½ cup peas
  • 1 cup quinoa
  • ½ cup vegetable stock
  • 2-3 cloves of garlic
  • ½ tsp dried oregano
  • Salt
  • Olive oil

Directions:

  1. Chop the onion finely. Dice the peppers, squash, leek and courgette.
  2. In a large pan, heat a tablespoon of olive oil and add the onions and garlic. Stir a few times so that the onion is well coated in oil. Now add a tiny pinch of salt and turn the heat down on low covering the pan with a lid. This steams and softens the onion without browning it.
  3. After steaming for 30 seconds, remove the lid and add the vegetables with the oregano and stir fry until soft (about 2 minutes).
  4. Now add the quinoa and stir well to make sure the olive oil evenly coats the quinoa.
  5. Once the quinoa is well-coated in oil, add the vegetable stock one ladle at a time. Make your own stock by boiling vegetables, don’t use store-bought cubes.
  6. Make sure you stir the quinoa well between each addition of stock and all of the stock should be absorbed before adding the next ladleful.
  7. Half cup of stock should be sufficient as quinoa absorbs less than rice, but if the grains don’t soften enough, you can add another ladle of stock.
  8. Take off the heat, mash with a fork and serve.

Skip the rice (quinoa)

If you think it will be too heavy for your baby, you can skip quinoa and add another superfood, flaxseed, instead.

En papillote: This is a French technique of cooking ‘in paper’. So dice your vegetables, drizzle with olive oil, oregano and flaxseed and place them in a pouch of parchment paper or aluminium foil. Bake for 20 minutes at 200C and puree.

Nutritional benefits

Quinoa: It is rich in calcium, vitamins, magnesium, potassium, phosphorus and iron. One cup of quinoa gives your baby 8.4g of protein.

Flaxseed: It is also rich in vitamins. It also contains essential fatty acids, fibre and micronutrients.

Mediterranean vegetables: They provide your baby with lots of vitamins and minerals, which help in bone and muscle development.

Nutritional information:

Fat (g)

16

Carbohydrate (g)

190

Protein (g)

21

Mediterranean vegetable pureehttp://mystictreasuretrove.com/wp-content/uploads/2015/09/mediterranean-veggie-puree-4541.jpghttp://mystictreasuretrove.com/wp-content/uploads/2015/09/mediterranean-veggie-puree-4541-150x150.jpg Maanasi ParentingRecipes
Mediterranean vegetables are delicious and easy to cook. When it comes to baby food, you can add these healthy vegetables to make your baby’s meal a lot more nutritious. With these recipes, you can make the vegetables taste so delicious that they can be served to adults as well-...
<p class="p1">Mediterranean vegetables are delicious and easy to cook. When it comes to baby food, you can add these healthy vegetables to make your baby’s meal a lot more nutritious. With these recipes, you can make the vegetables taste so delicious that they can be served to adults as well- perhaps, before mashing everything into a paste.</p> <p class="p4"><b>Mediterranean Vegetable risotto</b></p> <p class="p3">Yes, you can truly give your child the taste of gourmet food at such a young age of 6-9 months. Risotto is an Italian dish characterized by its creamy consistency and addition of wine and a lot of butter. While this version is not at all suitable for your 6-9 months old baby, you can tone down the recipe for your little one. Also, instead of using Arboria, which a traditional risotto calls for, you can use quinoa.</p> <p class="p3"><b>Preparation & cooking time:</b> 20 minutes</p> <p class="p3"><b>Appropriate for age: </b>6-9 months</p> <p class="p3"><b>Ingredients:</b></p> <ul class="ul1"> <li class="li3">1 large Spanish red onion</li> <li class="li3">1 leek</li> <li class="li3">Half of a large butternut squash</li> <li class="li3">1 yellow bell pepper</li> <li class="li3">1 red bell pepper</li> <li class="li3">1 small courgette</li> <li class="li3">½ cup peas</li> <li class="li3">1 cup quinoa</li> <li class="li3">½ cup vegetable stock</li> <li class="li3">2-3 cloves of garlic</li> <li class="li3">½ tsp dried oregano</li> <li class="li3">Salt</li> <li class="li3">Olive oil</li> </ul> <p class="p3"><b>Directions:</b></p> <ol> <li>Chop the onion finely. Dice the peppers, squash, leek and courgette.</li> <li>In a large pan, heat a tablespoon of olive oil and add the onions and garlic. Stir a few times so that the onion is well coated in oil. Now add a tiny pinch of salt and turn the heat down on low covering the pan with a lid. This steams and softens the onion without browning it.</li> <li>After steaming for 30 seconds, remove the lid and add the vegetables with the oregano and stir fry until soft (about 2 minutes).</li> <li>Now add the quinoa and stir well to make sure the olive oil evenly coats the quinoa.</li> <li>Once the quinoa is well-coated in oil, add the vegetable stock one ladle at a time. Make your own stock by boiling vegetables, don’t use store-bought cubes.</li> <li>Make sure you stir the quinoa well between each addition of stock and all of the stock should be absorbed before adding the next ladleful.</li> <li>Half cup of stock should be sufficient as quinoa absorbs less than rice, but if the grains don’t soften enough, you can add another ladle of stock.</li> <li>Take off the heat, mash with a fork and serve.</li> </ol> <p class="p4"><b>Skip the rice (quinoa)</b></p> <p class="p3">If you think it will be too heavy for your baby, you can skip quinoa and add another superfood, flaxseed, instead.</p> <p class="p3"><b>En papillote: </b>This is a French technique of cooking ‘in paper’. So dice your vegetables, drizzle with olive oil, oregano and flaxseed and place them in a pouch of parchment paper or aluminium foil. Bake for 20 minutes at 200C and puree.</p> <p class="p4"><b>Nutritional benefits</b></p> <p class="p3"><b>Quinoa</b>: It is rich in calcium, vitamins, magnesium, potassium, phosphorus and iron. One cup of quinoa gives your baby 8.4g of protein.</p> <p class="p3"><b>Flaxseed</b>: It is also rich in vitamins. It also contains essential fatty acids, fibre and micronutrients.</p> <p class="p3"><b>Mediterranean vegetables</b>: They provide your baby with lots of vitamins and minerals, which help in bone and muscle development.</p> <p class="p3"><b>Nutritional information:</b></p> <table class="t1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td class="td1" valign="top"> <p class="p3">Fat (g)</p> </td> <td class="td2" valign="top"> <p class="p3">16</p> </td> </tr> <tr> <td class="td1" valign="top"> <p class="p3">Carbohydrate (g)</p> </td> <td class="td2" valign="top"> <p class="p3">190</p> </td> </tr> <tr> <td class="td1" valign="top"> <p class="p3">Protein (g)</p> </td> <td class="td2" valign="top"> <p class="p3">21</p> </td> </tr> </tbody> </table>

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