Friday, July 8, 2016

What Kate Ate: Potato, Pepper + Olive Oil Puree

Kate is LOVING this potato and pepper combo this week! I have a huge post coming about the basics of baby food making, but I had to pop in and share this tasty puree. I found the recipe in my Little Foodie cookbook, which has been my go-to this time around! It's full of great recipes and tons of flavor mashups you wouldn't normally think of. 

The potatoes make this nice and creamy and the peppers give it a nice sweet flavor. I like to add good olive oil (like Ina!) to veggie purees for a flavor boost plus the good fats and a pinch of kosher salt always goes a long way. I bought some organic chicken breast this week that I'm going to be adding to this, too! 

Potato, Pepper + Olive Oil Puree

1 organic white potato, chopped
1 organic red bell pepper, chopped
1 TBSP. olive oil
pinch of kosher salt

Steam potatoes for 10-15 minutes, until they start to get tender. Add peppers and steam for another 5-7 minutes. Discard steaming liquid. Place peppers and potatoes in a mini food processor with olive oil and a pinch of salt. Blend until smooth. Add additional water if you need to thin it out a bit. Store in an airtight container in the refrigerator for 3-5 days or in the freezer for 3 months. 

No comments:

Post a Comment