What I love most about the fall & winter seasons, are the root vegetables. Just before the holidays potatoes, sweet potatoes, parsnips, beets, carrots and turnips are pulled from the earth for us all to enjoy. We all love these root vegetables for their delightful colors and often-sweet taste. But as a busy parent and business owner there’s another reason why I love root veggies: they are easy to prepare not only for me but for my baby too, and with little effort.
When baby is ready to transition to solid foods and as toddlers become more and more savvy (translation: picky) eaters, mealtime can be challenging. Parents want to enjoy a more sophisticated palate of flavors that our children may or may not be ready for or interested in. And while we want to make sure our kids eat well, who has time and energy to make two different meals?
That’s what’s great about root veggies. They can easily be made into dishes that are sophisticated and flavorful for mom and dad and simple for babe, and often without using more than one pan. Here are two recipes to show you how to get it done.
Japanese Sweet Potatoes Two Ways
'Japanese sweet potatoes have a short season but you should be able to find them in stores now. Their sweetness is complex and rich and delicious. They are delightful boiled or roasted and served plain or with a fun sauce like the one presented here.'
Ingredients:
3 medium Japanese sweet potatoes
2 tablespoons toasted sesame oil
1 tablespoon maple syrup
1 tablespoon sesame seeds
1 scallion thinly sliced
Wash potatoes thoroughly under running water until skins are clean. Leaving the skin on, cut potatoes into 1 inch thick rounds. In a medium sauce pot combine potatoes and enough water to cover by one inch. Add 1 teaspoon sea salt. Bring to a boil and allow to cook until potatoes are fork tender, about 15-20 minutes. Drain.
Transfer about 1 potato to a bowl. When cool enough to handle, remove the skins and mash with a fork. If potatoes seem to thick, add a little breast milk or water to loosen them up. Transfer mashed potatoes to small containers for baby.In the same pot you used to cook the potatoes combine sesame oil and maple syrup. Bring to a boil. Add remaining potato chunks and toss to coat. When potatoes are heated through and coated with sauce, remove from heat. Sprinkle with sesame seeds and scallion, mix gently to combine. Serve. Enjoy!
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