Tuesday, September 28, 2010

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Eating Sticks

The vegetable love affair continues. Cati tried asparagus for the first time over the weekend and she really liked it. I'm so proud of how well she is reacting to veggies and I can only hope it continues the older she gets.

Asparagus Pureè
Makes ~1 cup pureè

1 lb asparagus, cut in half with woody ends snapped off
1.5 cups water
Breast milk, formula, or cooking water
1/4 tsp basil (optional)

In a saucepan, bring the water to a boil. Add the asparagus and cook 5-6 minutes or until the asparagus is easily forked. Drain asparagus (reserve 1/2 cup of cooking water if you are going to use water to thin out the purée), place in food processor, and purée. Add basil and fluid until the pureè reaches the best consistency for eating.

Storage: Good for 3 days in the fridge in an airtight container or up to 3 months in the freezer.

Note: I made the pureè pretty liquidy and added about 2 oz of breast milk. Cati's favorite combination was asparagus and squash.

The players. 
The pureè.
The baby. 


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