Baby Batch Cooking: Winter Vegetables

Other · Total time : 1 h 15 · 20 servings

Allergens : Gluten, Milk, Eggs

Ingredients

For 20 servings

1 kg 1 kg carrot(s)
1 kg 1 kg leek(s)
500 g 500 g turnip(s)
100 g 100 g pieces of beef to simmer (e.g. cheek, paleron...)
500 g 500 g sweet potato(s)
100 g 100 g couscous meal
vegetable oil(s)
prune(s)
cinnamon
cumin (powder)
aromatic herbs (thym, laurel)
cream
egg(s)
flour
breadcrumbs (optional)

Method

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, 2 starches and 1 meat, we cook 6 bases to assemble to make 20 recipes, suggested in the section "We assemble the bases" !
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.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.In a casserole, cook the pieces of beef in a tablespoon of oil over high heat. Add aromatic herbs (thym, bay) and pour a large glass of water. Cover and cook over low heat for 1H.
5.While cooked meat: wash all vegetables. Peel and cut the carrots, turnips and sweet potatoes into small pieces. Cut the leek into small sections.
6.Cook vegetables steam for about 20 minutes. If possible, cook vegetables in separate steam baskets.
7.When cooking vegetables, boil water (with a kettle or in a saucepan). Place the meal in a bowl (about 100g) and pour a glass of boiling water over it. Swell for 5 minutes, then sew with a fork.
8.While everything is cooking, think about taking a break! (But put a timer to keep in mind...)
9.Mix each vegetable separately. For the carrot, you can add a little water, gradually mixing, to get a smooth texture. You get 4 purées: a purée of carrots, a purée of sweet potatoes, a purée of turnips, and a purée of leeks.
10.Chop the meat with some cooking broth, to obtain a fine texture. Keep the rest of the broth for your recipes (it can also freeze in ice bins).
11.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..
12.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.
13.Carrot puree
14.Leek purea
15.Navet purée
16.Sweet potato puree
17.Don't forget the fat: you can add a spoon of vegetable oil (e.g. rapeseed, nuts or olive) to your purée.
18.You can choose to mix the purees together, or overlay them for a set of colors and textures.
19.Pure carrots, turnips and sweet potato
20.Leeks and sweet potatoes
21.Carrots, leeks, turnips and sweet potatoes
22.Puree "pot-on-fire" way – Mix 40g of sweet potato puree, 40g of leek mashed, 40g of turnip mashed, and 40g of carrot mashed. Add 10 to 20g of ground beef, a spoonful of oil and a spoonful of broth.
23.Sweet carrot and potato duo, prune beef – Mix 80g of sweet potato puree and 80g of carrot puree. Chop a plum with a knife, and mix with 10 to 20g of ground beef, a pinch of cinnamon and 1 spoon of oil. Sprinkle on the purée to mix.
24.Beef parmenter, sweet potatoes and turnips – In a container, place 100g of sweet potato puree, 80g of turnip puree and sprinkle with a spoonful of oil. On top, sprinkle 10 to 20g of ground beef. Sprinkle with aromatic herbs (persil, provence herbs...). Eventually, sprinkle with breadcrumbs for a set of textures.
25.Carrots, turnips and beef – Mix 60g of meal, 50g of carrot purée and 50g of turnip purée with 10 to 20g of ground beef and 1 spoon of oil.
26.Carrot and cumin sole – Mix 80g of semolina and 100g of carrot purée with a pinch of cumin powder and 1 spoon of vegetable oil.
27.Cream Leek Sole – Mix 80g of meal and 100g of leek purée, add 1 spoon of fresh cream.
28.Herbal vegetable soup – Mix 40g of sweet potato purees, leeks, turnips and carrots with 40g water to produce a soup texture. Add some aromatic herbs (e.g. parsley, coriander...).
29.Puree sweet potatoes with prunes – Hacher 2 prunes with knife, and mix with 150g of sweet potato puree. You can add a pinch of cinnamon, it's delicious!
30.Carrot semolina pans – Mix 50g of semolina with 50g of carrot purée and form small balls. In a skillet, heat a spoon of oil over medium heat. Place the balls and crush with a spatula to form cakes. Let brown on both sides for 3 minutes, then let cool slightly so that baby can eat with his fingers.
31.Leek semolina pans – Mix 50g of semolina with 50g of leek purée, and form small balls. In a skillet, heat a spoon of oil over medium heat. Place the balls and crush with a spatula to form cakes. Let brown on both sides for 3 minutes, then let cool slightly so that baby can eat with his fingers.
32.Mini carrot flans and sweet potato – Preheat oven to 180°C. Mix 100g of sweet potato purée and 100g of carrot purée with an egg and 1 tablespoon of flour. Pour the mixture into small mussels and bake for 15 to 20 minutes.
33.Sweet potato gnocchis – Mix 100g of sweet potato purée with 100g of flour, then form small "boudins". If the texture is too soft, add flour. Cut the section into sections and roll the pieces over a fork to shape the shape of the gnocchi. Bake in boiling water: gnocchi are cooked when they rise to the surface!
34.Herb and prune beef bottles – For 3 pellets: mix 30g of ground meat with 2 finely chopped prunes and aromatic herbs. Add a little oil to the skillet over medium heat.