A silky, smooth and delicate baby purée. Spaghetti squash, fresh organic cilantro and a touch of celery root, simmered and pureed, it is a true finger-licking (if I may) homemade purée.
We seek for our young ones the best seasonal ingredients to prepare their first meals, purees, and to introduce them to new delicate textures which will become their comfort food. This particular purée is undoubtedly a true delight for everyone at home. I call it a family purée. Cilantro gives an indescribable aroma to soups, purees, stews, cassolettes and more. It is widely used in many cuisines (Mediterranean, Asian, Latin, etc.), and I won’t forget to use some cilantro in purées or soups blending in a comforting and subtle aroma.
Spaghetti squash is nutrient dense. Fall is a great time to stock up spaghetti squash, which will keep a long time in a cool dry place. Some of you may have spaghetti squash at home and might be looking for uncomplicated recipes to share it with, and to invite of course, everyone á table. I chop the cilantro very thinly. At the very moment when the ingredients are being pureed, I incorporate the cilantro and it will turn into small specks giving a pleasant, fresh scent to this purée. The secret is to achieve a creamy consistency and to buy cilantro, potatoes, celery, etc. organic. My young daughter, husband and I enjoyed it (as starter) during a Sunday lunch and my young daughter asked for some more at dinner time. We won’t get tired of it. I hope your little one(s) (and your family!) loves it as much as we do!
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- 4½ cups of Spaghetti squash, washed, peeled and cut into small pieces (1") (no seeds)
- ½ small celery root, washed, peeled and cut into small pieces
- ½ small sweet onion, finely chopped
- 1 small organic russet potato, washed, peeled and cut into small pieces
- 2 tbsp extra virgin olive oil
- ⅓ cup sprig of organic cilantro
- Salt to taste (optional)
- ¼ cup water
- In a medium saucepan, heat up the olive oil over medium heat and gently add sweat onion until translucent, about 2 minutes.
- Add the celery root, russet potato and sauté for 3 minutes.
- Add water and bring to a boil, then reduce to a simmer and gently cook until squash, celery, potato are tender and cooked through, about 25 minutes.
- Strain and reserve the cooking liquid.
- Transfer the cooked vegetables to a blender and add a little of the cooking liquid and process on high, adding more liquid as you go until a nice, creamy puree is reached.
- With the motor running drizzle a tiny touch of olive oil and the cilantro until fully incorporated. Return the puree to a medium saucepan over very low heat and season with salt (optional).