Peruvian Puree
May 7, 2008
Several years ago I went to Chile. What a magical country. The food was so complex and interesting, yet simple and delicate. I was really fascinated to find that many of their dishes are inspired by Peruvian cuisine. I try to expand my horizons (and my son's palette) by researching what other cultures feed their babies and toddlers. There's a peruvian dish called Espesado de Lunes and it uses some of the ingredients listed below. The sweet from the corn and squash mixed with the earthy flavors of the cilantro, garlic and onion create a truly unique flavor. I've fed Kenya this dish two days in a row alongside a piece of white fish that I sprinkle with herbs and steam. I'm dying to try a version of this for my adult friends as well. Wouldn't this be a gorgeous dinner party entree with a light piece of grilled fish on top? For now, Kenya gets to have his own baby version of a private Peruvian dinner.
We used these to make this recipe:
Peruvian Puree (8 Baby Servings)
- Prep Time:3 minutes, (PT3M)
- Cook Time: 8 minutes, (PT8M)
- Total Time: 15 minutes, (PT15M)
Ingredients
- 1/2 butternut squash (about 1 1/2 cups), peeled and chopped
- 1/3 cup corn, fresh or frozen
- 1 tablespoon onion, chopped
- 1 garlic clove
- 1 tablespoon cilantro, leaves only
Preparation
- 1. Place butternut squash in a steamer pot over boiling water for 4
- minutes.
- 2. Add corn, onion and garlic and continue to cook another 4 minutes
- or until vegetables are fork tender.
- 3. Place all the ingredients in a food processor and puree until smooth.
- 4. Cool and serve.
- *Place in Baby Cubes and freeze.
Shannon
September 30, 2012 at 3:48 pm
Annie Tunheim
January 6, 2009 at 1:14 pm