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Peruvian Puree

Peruvian Puree

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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 mins,
  • Cook Time: 8 mins,
  • Rating:
    Rate this recipe
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...

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. 1. Place butternut squash in a steamer pot over boiling water for 4
  2. minutes.
  3. 2. Add corn, onion and garlic and continue to cook another 4 minutes
  4. or until vegetables are fork tender.
  5. 3. Place all the ingredients in a food processor and puree until smooth.
  6. 4. Cool and serve.
  7. *Place in Baby Cubes and freeze.
Peruvian Puree

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Comments






  1. Shannon

    September 30, 2012 at 3:48 pm

    I thought this looked great, so I made it for my 6.5 month old baby girl, and she LOVED it! It tasted so great, I wanted to add broth or cream and make it into a soup for us, too!

  2. Annie Tunheim

    January 6, 2009 at 1:14 pm

    This recipe is a great way to introduce some herbs and spices to the baby palate–Kenyon adored it!