Thursday, January 3, 2013

Veggie Stock

I figured that since Baby Fox is hopefully maybe starting to like other foods than pureed foods, I would show you guys what I've been making him for the past 18 months...well, more like 16, since he didn't really start eating food until 8 months old. This was his FAVORITE puree, so we'll start with that. Plus it's the base to most everything else.

I know there is a ton of information out there and websites with recipes, but I found them to be sort of boring and nothing that you can't think of yourself. I found a great baby and toddler cookbook from William Sonoma, it really is a great book, I highly reccomend it and is where I get all of my recipes from. So let's get started!

note: In my opinion you really don't need one of these, I use an immersian blender, they are $100 cheaper and work just as good. Bottom line, you can use your own steaming basket and pot and water, and mix yourself, you don't need a machine to do that for you. I won't, however, hold it again someone who does want the baby food maker, we just wanted to save some money, since we had gotten the immersian blender as a gift a few years back.

Okay now let's really get started, easiest recipe ever! This is on page 53 of the Baby and Toddler Cookbook, Veggie Stock

Ingredients*:

1 yam, peeled and cut into chunks**
1 carrot, peeled and cut into chunks**
1 leek, cut lengthwise, rinse thoroughly and sliced crosswise**
2 fresh flat-leaf (Italian) parsley sprigs (I omit this because I would only use it for this recipe and then end up throwing most of it away, so I save money and omit)


* I always double recipe, since the veggie stock can make several other things, and I'm not having to make this every third day.

** I try to always use organic ingredients


Makes about 3 cups of Stock

What to do:

Sometimes I use more than 1 yam per recipe, depending on how big they are and sometimes I just want it to be yam heavy.

Step 1: Peel and cut yams and carrots



Step 2: Cut Leeks length wise


Step 3: Wash Leeks

If you didn't know leeks are really dirty, so you have to separate each leaf from each other to make sure you wash all that dirt out.


Step 4: Cut Leeks


Step 5: Put everything in large stock pot and add 5 cups of cold water


Step 6: Bring to a boil over high heat, reduce to low, cover and simmer gently until the veggies are very soft and the cooking liquid is lightly flavored and colored, 35-45 minutes. Remove from heat and let cool

the last picture above is everything all done

Step 7: Drain

After it's done cooking, using a fine mesh sieve, strain stock into a bowl


Step 8: Save

Save the broth that you just pour out for future use, I wouldn't let it sit longer then a few days to a week, depending on your fridge


Step 9: Blend away!

Using your immersian blender, blend to desired consistancy of what your baby likes.


I start freezing these in this, each "puck" is about 1/4 cup, so you know exactly how much your baby/toddler is getting. I only have one and then just wait for the first batch to freeze and then remove and start over.

And that's it, super easy right?

2 comments:

  1. So when Dan is out of town and I don't have a chef ... can you just send me some of your baby food? I would eat it. I would.

    ReplyDelete