May 25, 2010
I thought I had reached the pinnacle of puree making with these Cardamom Pear Almond Plums. But, oh no, a higher peak has been conquered. This puree is mouthwatering delicious.
I’d once read about coconut coriander carrot baby food. Though it sounded like something that might taste good to the whole family, I was out of the habit of making purees. I filed the ingredient combination away for when it was time to make baby food again. But then I forgot. Until the other night while roasting carrots sprinkled with olive oil and ground coriander.
My first thought was to roast all of the carrots and then puree a few with coconut milk for the Hungry Baby. I worried, though that roasting would give too much of a caramelized, earthy flavor. I wanted something light and bright. So I steamed a few carrots instead, and pureed them with coconut milk and ground coriander. Amazing.
The Hungry Papa, Hungry Boy and I were all bummed that Hungry Baby feasted on the puree while we chomped on roasted carrots. Not that the roasted carrots were bad. They were quite tasty, in fact, but the puree was just heavenly. We all wanted some. And next time, we’ll all get some. I’m thinking that a nice piece of pan roasted fish will go perfectly on top of a bed of the puree. (I want some now. Yum.)
Oh, and by the way, I just did a search and found this post on La Tartine Gourmande, which must be where I first read about this magical combo. I hadn’t read her post before making my version, which seems quite different. Either way, I owe a big THANK YOU for the inspiration. So, merci!
Coconut Coriander Carrots
this made 1 serving for my Hungry Baby, with enough for the rest of us to steal bites
(can be served to kids 6+ mos)
3 carrots, washed, roughly chopped & steamed
5 Tbsp unsweetened coconut milk
ground coriander, to taste
1. Puree all three ingredients until desired consistency. I used about a palmful of coriander.