Baby Batch Cooking: Autumn Vegetables

Method

1. 1

   For this batch cooking, you cook in advance bases that can be frozen in small portions. They will then be assembled when serving. With 3 vegetables, 1 starch and 1 meat, we cook 5 bases to assemble to make 18 recipes, suggested in the section "We assemble the bases" !

2. 2

   To save time, choose a steam cooker with 3 floors: this allows you to cook 3 different vegetables at the same time! If you don't have one, you can use other cooking methods. Think of choking: put the vegetables in a saucepan with a bottom of water, and cook covered over medium/low heat.

3. 3

   Since the objective of this batch cooking is to cook bases to assemble, you are not obliged to respect the quantities indicated. You can do a little more or a little less.

4. 4

   Wash and cut the potimarron into pieces.

5. 5

   Wash, peel and cut the parsnips into pieces.

6. 6

   Place the potimarron and pans in separate steam baskets, and cook for 20 minutes.

7. 7

   Meanwhile, wash the spinach. Cut the large stems if there are any.

8. 8

   Cook spinach steamed for 6 minutes.

9. 9

   In a rice cooker or saucepan, pour 100g quinoa (equivalent to 2⁄3 d) and 2x water volume. Cook over medium heat for 12-15 minutes, until fully absorbed.

10. 10

    Cut the chicken into pieces (needles or cubes) and steam with the quinoa (12 minutes). You can use the rice cooker's steam basket, or place a steam basket over the quinoa pan.

11. 11

    Is everything ready? Rest and have a tea/coffee/tisane. Let your preparations cool down a little so you don't burn while going on! What if baby sleeps? Put your preparations in the fridge until it wakes up, because then it'll make a noise with the blender!

12. 12

    Drain spinach and mix. Your spinach purée base is ready.

13. 13

    Mix the pans (add a little water to get a smooth purée). Your pancake mashed base is ready.

14. 14

    Mix the potimarron (add a little water to get a smooth purée). Your potimarron purée base is ready.

15. 15

    Finely chop the chicken.

16. 16

    All the bases are ready! You can store some in the refrigerator (which will be consumed within 2 days) and the rest in the freezer! It will be enough to assemble these bases to create delicious baby recipes..

17. 17

    Ice bins are used: purée/feculent/meat portions are made using the ice bin compartments, cover, and place in the freezer. When the cubes are frozen, the contents and date of the cubes are transferred to frozen bags. And to thaw, nothing simpler! You take ice cubes of what you want (you can mix them), and defrost in the bath or microwave. According to the icebox model and content, a cube is 10 to 20g.

18. 18

    Pancake

19. 19

    Potimarron puree

20. 20

    Spinach puree

21. 21

    Don't forget the fat: you can add a spoon of vegetable oil (e.g. rapeseed, nuts or olive) to your purée.

22. 22

    Potimarron and panas

23. 23

    Potimarron and spinach

24. 24

    Pans and spinach

25. 25

    The 3 vegetables for a nice trio

26. 26

    Potimarron velvet with coconut milk and curry – Mix the potimarron purée with 2 or 3 tablespoons of coconut milk. Add a pinch of curry.

27. 27

    Spinach puree with ricotta – Mix the spinach puree with 2 spoons of ricotta.

28. 28

    Coriander pancake – Mix the pancake with 1 teaspoon of chopped coriander leaves.

29. 29

    Potimarron puree with coriander – Mix the potimarron puree with 1 teaspoon of chopped coriander leaves.

30. 30

    Spinach puree, pumpkin and mixed chicken – Mix (or assemble) half of spinach puree, half of portimarron puree, and 10 to 20g of minced chicken.

31. 31

    Pancake and coriander chicken – Mix 1 teaspoon of chopped coriander leaves with pancake and add 10 to 20g of chopped chicken.

32. 32

    Chicken potimarron velvet, coconut milk and coriander – Mix the potimarron purée with 2 tablespoons of coconut milk, add some chopped coriander and 10 to 20g of chopped chicken.

33. 33

    Coconut milk, quinoa and minced chicken parsnips – Mix 120g of pancakes, 60g of quinoa, 2 tablespoons of coconut milk and 10 to 20g of chopped chicken.

34. 34

    Spinach puree, quinoa and ricotta – Mix 120g of spinach puree, 2 spoons of ricotta and 60g of quinoa.

35. 35

    Potimarron soup and coriander quinoa – Mix 120g potimarron purée, 60g quinoa, and dry with water until a soup texture is obtained. Add 1 teaspoon of chopped coriander leaves.

36. 36

    Pancake and spinach with quinoa and minced chicken – Mix 60g quinoa, 60g pancake and 60g spinach. Add 10 to 20g of chopped chicken.

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