Recipe No 140 baby food Original 2010 Adapted 2012

Best-ever baby food

The ultimate in healthy make-at-home baby food. Better than any store-bought food and easy to make. Can also be made ahead.

Sous vide is a great technique for baby food—nutrients are captured. Unlike any other cooking method, sous vide will retain the vitamins, minerals and flavour which are lost to the cooking medium. Alfalfa is rich in vitamins and minerals. This dish has a natural sweetness that is hard for adults to resist. Although we’ve entered this as a baby food, it makes for a naturally sweet purée which is luxurious if passed through a fine sieve.

Time

Prep:

Total:

Difficulty
very easy
Yield
1 serves • 93 g
Special equipment
sous vide
Metric Imperial

Processes

  • Carrots (1 large)
    75 g
  1. 01
    Clean thoroughly and trim, but do not peel.
  2. 02
    Cut roughly into 5 mm / ¼" slices.

  • Rapeseed oil (5 tbsp + 1 tsp)
    15 g
  • Alfalfa, roughly chopped (1 tbsp)
    3 g
  1. 03
    Vacuum seal with in a single layer.
  2. 04
    Sous vide at 85°C / 185°F for .
  3. 05
    Purée.

Notes

This recipe can also be made with other nutrient-rich root vegetables. For carrots, the addition of oil helps to increase the percentage of carotene available for absorption during digestion.

Making ahead

Clean, trim and slice the carrots. Vacuum seal and sous vide then chill in an ice bath before refrigerating. Proceed with step 05 when ready to serve.

There are many ways to purée. The best method depends on the amount you have to process. For small amounts, there is least waste if passing through a fine drum sieve. Lager volumes may be processed in a blender. The purée does not flow quickly, so it will be necessary to scrape down the sides of the blender regularly.

Storing

keeps very well in the fridge for up to 5 days

Categorisation

Category
baby food
Meal
any
Cuisine
international
Diet
vegan vegetarian
Tags
baby food babyfood carotene