Classic Vegetable Broth

The Mediterranean approach to introducing solids encourages starting babies off on their culinary journey with fresh, homemade food, particularly with this
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The Mediterranean approach to introducing solids encourages starting babies off on their culinary journey with fresh, homemade food, particularly with this healthy, classic vegetable broth.

Having experienced first-hand the Mediterranean method of introducing solids (read more about it HERE), I’m now an advocate for this easy, healthy, and wholesome way to feed babies.

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The Italian method of starting baby off on solids varies significantly from the North America method, in which the daily menu consists of: 2 bottles a day (one in the morning, one in the evening) pureed or grated fruit as a morning snack,  yogurt and/or fruit with biscotti as an afternoon snack, and this super healthy classic vegetable broth for lunch.

The preparation is simple, easy, and fool-proof, and the serving options are endless:

  • Store broth in the freezer in single portions (such as in baby cubes) for quick access.
  • Purée veggies with the broth for a thicker consistency.
  • Remove veggies, mash or purée, and freeze separately.
  • Serve veggies with proteins for a healthy “side” dish or mix with whole grains.
  • Add broth to reheated baby food to add moisture and soften food.
  • Substitute water with broth when boiling veggies or preparing rice or pasta for additional flavor.

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Ingredients
(Yields about 3 cups)
4 cups of cold water
*An Italian relative once told me that using cold water extends the cooking time-cooking the veggies for a longer period of time results in a more flavourful broth.
2 celery stalks (with the leaves), stems removed and chopped into 2 inch pieces
2 medium carrots, peeled and chopped into 1 inch pieces
½ medium red onion, peeled and halved
1 medium russet potato, peeled and cut into quarters
*Portions do not need to be exact. You can add more or less of any ingredient, just be sure to add enough water to the pot to completely cover all the veggies.

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Once they veggies are prepared, place in a medium pot with the cold water and bring to a boil on high heat.

Once boiling, reduce the heat to medium and cook for 25-30 minutes or until the veggies are fork tender. Allow to cool for 10-15 minutes.

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Prepare the veggies as desired; pureed with an immersion blender or food processor, mashed with a potato masher or large fork, or roughly chopped.

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Add a healthy dose omega 3-rich extra virgin olive oil and a sprinkle of freshly grated Parmesan for added calcium and flavour.

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Classic Vegetable Broth written by Lisa Codina average rating 5/5 - 2 user ratings