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Pantry Basics

Get Back to Your Roots
August 24, 2012 • Posted by Vivian Manning-Schaffel

With the Fall season on our doorstep, fresh root veggies abound and make great staples for a new eater's diet. They taste sweet, puree to a smooth consistency, and have few allergens - all good attributes for a baby's first food.

Root veggies are also packed with nutritional benefits: The betacarotene in carrots and sweet potatoes helps baby's vision develop, and gives their immune system a much-needed boost in the colder weather. Both cauliflower and parsnips are high in Vitamin C and folate - an important nutrient on both sides of the womb that helps baby's growth and cell regeneration.

There are also a number of fantastic and easy root recipes in our baby recipe section. 

 

Sweet Potatoes
Makes about 8 servings


1 medium sweet potato, about 7 ounces, peeled and cut in half
1/2 teaspoon olive oil (optional)

  1. Preheat oven to 350°
  2. Insert slicing blade assembly to Cuisinart® food processor. Slice both halves of the sweet potato. Toss slices in a mixing bowl with olive oil.
  3. Pour 1/2 cup water onto a jellyroll pan. Arrange slices on sheet tray and bake in oven for about 15 to 20 minutes, until slices are soft. Cool and serve.

Nutritional information per serving:

Calories 80 (42% from fat) undefined carbohydrates 10g undefined protein 1g undefined fat 3g undefined sat fat undefined 1g undefined chol 0mg

 

Carrots
Makes about twelve 1-ounce servings

1 pound carrots, peeled and trimmed

  1. Insert the slicing blade on the Cuisinart® food processor work bowl. Arrange the carrots in the small feed tube and slice using the small pusher.
  2. Place sliced carrots in a steamer basket to fit a 3- or 4-quart saucepan filled with an inch of water. Place the pan with a tight fitting lid over high heat. Once the water comes to a boil reduce the heat to medium. Steam carrots for 20 minutes until they are completely soft.
  3. Place steamed carrots in work bowl fitted with the metal chopping blade. Pulse 5 times and then turn machine on for 20 seconds. Scrape work bowl. Process for 20 more seconds. For a smoother consistency, pulse in 1 tablespoon of cooking liquid until desired consistency is reached.
  4. Allow mixture to cool. Store in refrigerator in airtight container for up to 3 days or fill ice cube trays or other containers to freeze.

Nutritional information per 1-ounce serving:

Calories 16 (4% from fat) undefined carb. 4g undefined pro. 0g undefined fat 0g undefined sat fat 0g undefined chol 0mg undefined sod. 13mg undefined Calc. 10mg undefined fiber 1g

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