Puree Monday - Aspara-cado
This recipe is a great veggie puree and a wonderful first food. Even now Bebe B loves it. It makes a great spread for tortillas, a wonderful dip for pretzels, a great mix in for scrambled eggs or a frittata...the list is endless. In fact I used it as a base for a herb sauce I made for ravioli at last night’s dinner! Also It’s pretty easy, which is always a plus.
Aspara-cado - 6 Month+
About 10-15 spears of asparagus (woody ends removed)
Steam the asparagus in either a steaming basket on the stove or in the Beaba babycook. If using the babycook fill water to the 2 mark for a full basket. If steaming on the stove use about 2 inches of water and steam for about 10 minutes. They should be very soft but still bright green. Allow the asparagus to cool to room temperature. Slice the avocado(s) in half and twist apart, remove the seed and scoop the green goodness from the skin, it should be pretty soft but not brown. Puree avocado and asparagus together, you may need to add a touch of addition water if needed. Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 2 days in the fridge or 3 months in the freezer. This is a perfect one to freeze because it prevents the avocado from browning. It will fill about 2 ice cube trays (10-20 servings).
This recipe is vegan, dairy-free and gluten-free.