root vegetable medley

I've been feeling the need to expand Jack's food experience. I've been a bit sluggish in introducing some finger type foods to him. Partly the reason is that I need to take a refresher course in infant/child CPR and the baby Heimlich maneuver. Today though I made him a delicious root vegetable medley from the book Cooking for Baby by Lisa Barnes. Here's the recipe (it's delicious for grown-ups too!):

Ingredients
sweet potato or yam, 1
parsnips, 2
carrots, 2
extra-virgin olive oil, 2 Tbsp
fresh rosemary (I used dried), 2 tsp minced
salt, 1/4 tsp
pepper, 1/4 tsp

Preheat oven to 400 degrees. Peel sweet potato, parsnip, and carrots. Using a chef knife, carefully slice vegetables into rounds 1/2 inch to roughly match the size of the parsnips and carrots.

Put vegetables in a ceramic or glass baking dish. Drizzle with oil, sprinkle with rosemary, salt, and pepper, and toss to coat. Roast until vegetables are tender, 15-20 minutes.

Depending on your baby's age and chewing abilities, mash part of the cooked vegetable medley and puree part in a food processor and then combine for a variety of textures. Or, simply cut vegetable pieces smaller to accommodate little mouths.





So this is our north facing front yard still full of snow. I drive around our area and am convinced that spring is here and then I return home to this! A little exposed grass would be nice...