Monday, April 4th, 2011
As a kid, my husband Chris was as ambivalent about his green veggies as Mason is. Green beans were a total deal breaker — still are today for the most part. Peas were a no-go until Chris’ grandfather taught him to hide the offending veggie on his fork under a pile of fluffy, buttery mashed potatoes. The combo was genius. From then on, the peas disappeared from Chris’ plate and I imagine dinnertime at the Shott household was a bit easier.
This past Saturday I tried a baby-friendly version on Mason (sorry, Mason, no butter or salt). I cooked and pureed a bag of organic frozen peas then diced and cooked organic Russet babies. A quick mix and the puree was ready. It tasted exactly as you might imagine — creamy, mild potatoes with the lightly sweet tang of peas. Not exactly gourmet but still tasty.
1 10-ounce bag organic peas, frozen
2 organic Russet potatoes
1. Cook the peas until tender. Plunge in cold water for at least three minutes. Puree until smooth. Set aside.
2. Wash, peel, and dice the potatoes. Cook until tender. Rinse with cold water, then puree until smooth.
3. Combine potatoes and peas until well-mixed. Add formula as needed to get a smooth, creamy consistency.
Yield: 22 ounces for $4.54
So far I’ve gotten mixed reviews. Yesterday Mason gobbled the stuff up at lunch. Today he cried when I fed it to him. It’s hard to say whether our third attempt will be a hit or miss but the recipe is exciting for me either way. I got the opportunity to reinterpret a childhood favorite for Mason and it was fun to do. I imagined my husband getting that lesson from his grandfather as a little boy and I wondered what sort of things Mason’s grandfather will teach Mason when he gets older.
Have you come up with any recipes for your babe that are close to foods you liked as a child?Add a Comment