Strawberry, Basil & Beet Puree

Clifton Inn executive chef Tucker Yoder wanted to create a savory-sweet puree that would challenge a baby’s palate. The results are earthy, herbaceous and undeniably delicious basiled beets & strawberries.

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.

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Strawberry, Basil & Beet Puree

Clifton Inn executive chef Tucker Yoder wanted to create a savory-sweet puree that would challenge a baby’s palate. The results are earthy, herbaceous and undeniably delicious basiled beets & strawberries. 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.

Servings:

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Ingredients

Instructions

  1. Put the beets in the steamer basket. Be careful to avoid splashes as beet juice is very pigmented and will color anything it touches.
  2. Pour water into the tank (level 3).
  3. Start the cooking process.
  4. When the beets are cooked, put them in the blending bowl, along with the strawberries and basil.
  5. Add some of the cooking liquid to bring the purée to the desired consistency and blend.
  6. 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.

Recipe Notes

As always, please check with your pediatrician before introducing new foods to your baby.

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