STRAWBERRY, BASIL & BEETROOT PURÉE
SUITABLE FROM 4 – 6 MONTHS
A savory-sweet puree that is earthy, herbaceous and undeniably delicious. Adapted for Babycook from The Washington Post article published on October 9, 2013. Recipe originally created by Tucker Yoder, executive chef at the Clifton Inn in Charlottesville.
150g raw beetroot, peeled, cubed
160g strawberries sliced
12 leaves basil chopped
Put the beetroot in the steamer basket. Be careful to avoid splashes as beet juice is very pigmented and will colour anything it touches.
Pour water into the tank (level 3).
Start the cooking process.
When the beetroot is cooked, put them in the blending bowl, along with the strawberries and basil.
Add some of the cooking liquid to bring the purée to the desired consistency and blend.
We recommend that you wash the basket and bowl with hot soapy wash or on the top rack of the dishwasher immediately after finishing this recipe. Leaving beet juice in Babycook for a longer period of time may cause staining.
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