Tricolor baby food: Parsnips, carrots, courgettes
Difficulty level :
Cooking Time : 20 min
Jar :
4 small Le Parfait Super 125 terrines
How Many people ? 4 small Le Parfait Super 125 terrines
Ingredients :
Medium green courgettes, 8 carrots, 4 parsnips, 30 ml extra virgin olive oil, white distilled vinegar 100 ml /1L, Salt/pepper, 1 pinch of coarse salt
Procedure :
Make the purée in three stages:
Wash and peel the carrots and the parsnips. Leave to soak for around 5 minutes in a water bath containing distilled vinegar.
Use a slicer to cut them into thin, regular slices. Then cook the vegetables separately in a pan of lightly salted boiling water. They should cook for around 15 minutes. Use the tip of a knife to check the vegetables by prodding them; if the tip goes in easily, the vegetables are cooked. When cooking is complete, drain the vegetables in a colander and rinse in cold water to stop cooking. Repeat the operation as many times as there are varieties of vegetable.
Use a potato masher to make the vegetables into a purée and then sieve to obtain a smooth texture. Add the olive oil.
Place a layer of carrot purée, a layer of parsnip purée and a layer of courgette purée in a Le Parfait super 125 terrine.
Close the Le Parfait Super 125 terrine and immediately carry out the heat treatment for 30 minutes in the pressure cooker.
When baby is ready to eat the food, open the jar and heat it up in the microwave.
Enjoy!
Tricolor baby food: Parsnips, carrots, courgettes, a recipe from the Atelier des sens:
L’ATELIER DES SENS
Convivial school for cookery and the culinary arts
40, RUE SEDAINE – 75011 Paris
Tel: +33 1 40 21 08 50
www.atelier-des-sens.com