This weekend Kenya and I went to the farmers market alone. It was easy when he was a baby because I could just throw him in the sling and off I went. It’s not exactly the same story now that he’s 26 pounds and interested in everything. Luckily my friend who makes the bubsnug slings, showed me how to put him on my hip while wearing the sling. Kenya acted like the king of the market while I pushed our cart and gathered our provisions for the week. The farmers gave him raw mushrooms, sugar snap peas and kumquats which he chowed on (then drooled all over my shoulder) while we shopped.
While there, we bought beautiful white rose potatoes. They’re long and slender with a creamy texture when pureed. You can even leave the thin skin on for extra fiber.
Kale is a powerhouse of nutrition. It’s packed full of vitamin C and beta-carotene which are important anti-oxidants for a healthy immune system. The calcium in kale also makes it an important source for children who are vegan or vegetarian. Since kale can have a strong taste on its own, I added it to this silky potato puree. While I was making it I realized it needed an added oomph…so I shredded in some low sodium cheddar cheese (you could also try soy cheese) which gives it a little tang and adds extra calcium and protein.
Potato, Kale and Cheese Puree
- 1 cup peeled and chopped white rose, russet or yukon gold potatoes
- 1/2 cup chopped kale
- 2 tablespoons whole milk, you could also substitute the water remaining in the steamer pot
- 2 tablespoons grated mild cheddar cheese
- Put potatoes in a steamer pot over boiling water and cook for 6 minutes.
- Add the kale and continue cooking 4 minutes or until potatoes are fork tender.
- In a food processor puree all the ingredients until smooth. You can add more water from the bottom of the steamer pot if necessary.
- Cool and serve.
- Note: I like to make this puree thinner then you might expect. After it cools and is refrigerated, it tends to firm up a bit. This way it won’t be too thick and difficult for baby to eat.