More so out of frustration, I have reverted back to puréeing à la Annabel Karmel in a desperate attempt to get some protein and vegetables into Little Miss A. Even if she is none the wiser. Little Miss A loves pasta so I figured that I would purée a selection of veggie-packed sauces that I could freeze and have on stand by (that’s right, like when she was circa 6 month old!).
And wouldn’t you know it, it works. Little Miss A now chooses which sauce she would like – Green (broccoli and cauliflower), Yellow (butternut squash), Orange (carrot), Brown (mixed roast root vegetables) – over her favourite pasta shapes. Lately she loves farfalle (“Like at Blondie’s house!”) after gobbling up a yummy pasta carbonara at Me & The Girls’ house.
Orange Sauce – Makes 6 children’s servings
- 500 g carrots
- 50g unsalted butter
- 3 shallots, chopped into small pieces, or a finely chopped medium onion
- 400 ml hot vegetable stock
- 2 tbsp thyme
- 2 tbsp oregano
- Grated Parmesan, to serve
Peel the carrots and slice into small discs. Melt the butter in a large nonstick saucepan over a medium heat. As it gets hot and frothy, add the thyme and oregano. Add the shallots or onion to the same pan – still over a medium heat – and sauté for 1-2 minutes. Add the carrots and stir-fry for about 2 minutes until everything is mixed through.
Now add half the stock. Bring to a boil. Reduce the heat and let it all simmer for 15-20 minutes, stirring from time to time until the carrots soften and absorb all (or most) of the stock.
Once the carrots are cooked and most of the stock has been absorbed, leave it to cool. Blitz in a blender or food processor, using as much (or all) of the remaining stock in order to create the consistency that you desire.
Pour into freezable container or serve immediately over your favourite type of pasta. Little Miss A loves it with a sprinkling of grated Parmesan and fresh black pepper. Enjoy!
Me & Little Miss A