Second Baby Food Carrots And Broccoli Recipes

STAGE 2 BABY PUREES: BLUEBERRY CHICKPEA PUREE

Steps:

• In a blender or food processor, add in the blueberries, chickpeas and rosemary.
• For a smooth stage 2 puree, puree on high for 1-2 minutes or until completely smooth, adding in 1 tbsp of water at a time to achieve this consistency.
• For a chunky stage 3 puree, pulse for 10 seconds at a time, scraping down sides every 30 seconds and stopping when you have desired consistency, adding in 1 tbsp of water at a time to achieve this consistency.

BROCCOLI AND BABY CARROTS WITH TOASTED ALMONDS

Steps:

• Heat an empty medium skillet over medium heat. Add the almonds and cook, stirring often, until toasted, about 3 minutes. Transfer the almonds to a small bowl, cover tightly and set aside.
• Bring a large pot of lightly salted water to a boil over high heat. Add the carrots and cook until barely tender, about 7 minutes. Using a large skimmer or wire sieve, transfer the carrots to a large bowl of ice water, and cool the carrots in the water. (Keep the pot of water boiling). Drain well. Pat the carrots dry in paper towels.
• Add the broccoli to the water and cook until crisp-tender, about 3 minutes. Drain, rinse under cold running water and drain well. Pat dry with paper towels. When ready to serve, melt the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the carrots, broccoli, broth or stock, salt and pepper. Cover and cook, stirring occasionally until the vegetables are heated through and the stock is almost evaporated, about 5 minutes.
• Transfer the vegetables to a serving bowl, sprinkle with the toasted almonds and serve hot.