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.

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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 this.  I use an immersian blender, they are under $50 but you can use it in daily cooking too, like making soups, so it's not just another kitchen gadget with one purporse and it works 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