Today, C turned eight months old, and with that change comes a variety of new textures, tastes, and recipes. Many of the recipes we plan to try use this stock - a simply, salt-free vegetable base that can easily be frozen in ice cube trays and used when needed. The best part about this recipe is that the asparagus and sweet potatoes can be pureed or mashed after the stock is strained and used again in other recipes or on their own. A word about the leeks, though - it's best to choose organic leeks. However, most organic leeks come in a rubber-banded package of four leeks, and they can be rather pricey. Since only one leek is required for this recipe, clean and chop the other three, blanch for a couple of minutes, and then freeze in small batches. You won't have any waste, and you can easily pop them out of the freezer to add to recipes later on.
You need:
6 asparagus spears, broken in half
1 large leek, cleaned (really well!) and cut into chunks
1 sweet potato, scrubbed, peeled, and cut into chunks
Put four cups of water in a medium stock pot. Add vegetables and bring to a boil over high heat. Once boiling, reduce heat to summer and cover. Cook for 1 hour. Strain through a sieve, reserving vegetables (for mashing/pureeing or for other recipes). Use within three days or freeze for up to three months.
Inspired from Cooking for Baby by Lisa Barnes
No comments:
Post a Comment