Spiced Moroccan Carrots: Baby Food Gets Lively!Elizabeth Stark
Introducing food and flavors to baby can seem like a monumental task. It can feel like the decisions we make will affect baby’s tastes for years to come. The science is still out on that debate, but one thing’s certain–it can’t hurt to give baby a diverse diet with lots of interesting flavors and textures. So after making a tagine dinner for those in the family with a full set of teeth, I was inspired to try a mild version that would be just right for baby.
This healthy recipe has nutritious vegetables like carrots and sweet potatoes, with sweetness from dried figs, and a hint of spice to help accustom baby to unique flavors. My baby absolutely loved this recipe, and I felt great about giving it to her. After all, it was easy and pretty darn tasty.
I made my recipe on a Baby Brezza baby food maker. A few months ago, I received an email from Baby Brezza asking if I’d like to try out one of their baby food machines. I’d heard great things from a friend, and so with my new baby getting ready for solids, it sounded like a great time to take one for a test spin. I’ve loved the ease with which I can make healthful foods for my baby. However, if you don’t have a baby food maker, this is a simple recipe to make in a traditional steamer too.
Spiced Moroccan Carrots for Baby
1 1/2 cups carrots, washed, peeled, and cut into a 1/4″ dice
1/2 cup sweet potato, washed, peeled, and cut into a 1/4″ dice
1/3 cup dried black mission figs, stems removed and cut into a 1/4″ dice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
To make in a Baby Brezza, pour 160 mL of water into the machine according to the instructions. Place the prepared vegetables and figs in the main compartment, and close. Press the steam and blend button to indicate 20 minutes of steam time. Press start. Once mixture is pureed, stir in the spice mixture, cool, and serve.
If steaming without a Baby Brezza, combine the carrots, sweet potato, and figs in a steamer filled with 1 1/2 cups water. Steam, covered, for 15 – 20 minutes, or until veggies are very soft. Next, puree ingredients, either with a food processor or blender, add spices, cool, and serve.
Mixture will keep covered and refrigerated for 2 days. If you’ll be storing longer, freeze in an ice cube tray for portions that can easily be reheated.
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