But sure enough, the tot is 11 months old and we’ve got a lot of catching up to do. I’ve missed sharing some purees. There was a strawberry-apple-rhubarb sauce (2 apples, 1 pound strawberries and a 1/2 pound rhubarb cooked with 2/3 cup water the usual way), there was a sort of soupy blend of parsnips, leeks and carrots (a pound of each; the leeks were slowly caramelized in olive oil, then everything was simmered with 1 1/2 cups vegetable broth, then pureed) and there were these tiny carrots I found at the farmers market early this summer that seemed destined for our tiniest eater. Carrots show up so often in Moroccan cooking, a place where the spices are mellow and occasionally almost sweet, and I imagined that a baby would delight in a smidge of cumin, coriander, cinnamon and lemon in his sweet vegetables. And he did, for a bit. But then I blinked again and we’d moved onto finger foods. I’ll tell you about that next time.
Confession: I’m pretty sure I have a photo of the finished puree but cannot tell you which of the photos of orange mush I’ve taken for this blog it is. But you get the idea, right? Orange mush. Yum.
Moroccanish Carrots and Yams
Want to bulk this up a little? Add chickpeas. I honestly only didn’t because I’d run out.
3/4 pound yam, peeled and diced into 1/2-inch cubes
1 pound carrots, sliced into 1/2-inch rounds
1/8 to 1/4 teaspoon cumin
1/8 to 1/4 teaspoon coriander
1/8 to 1/4 teaspoon cinnamon
Few scrapings of lemon zest
3/4 cup water or vegetable broth
Bring everything to a boil together, then reduce to a simmer and cook with a lid on for about 30 to 35 minutes, until the ingredients are easily mashed with the back of a fork. Puree to your desired texture. Adjust seasonings to taste.