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Roasted vegetable baby food

Preheat oven to 190°C. Spread vegetable of choice in single layer on baking sheet. Drizzle with oil (amount depends on amount of vegetable), toss to coat evenly and spread out again. Roast, stirring once or twice, until very soft for about 40 minutes (timing depends on type and maturity of vegetable).

Start cooking

Details

3

Ingredients

4

Steps

Time

40'

Prep

46'

Cooking

86'

Total

Remove from oven and let cool slightly.

Ingredients

  • 150 - 300 gchopped peeled root vegetable or winter squash
  • 1 - 2 teaspoonsolive oil
  • Amountingredient name
Make it now
  • Step 1

    Preheat oven to 190°C.Spread vegetable of choice in single layer on baking sheet. Drizzle with oil (amount depends on amount of vegetable), toss to coat evenly and spread out again. Roast, stirring once or twice, until very soft for about 40 minutes (timing depends on type and maturity of vegetable). Remove from oven and let cool slightly.

  • Step 2

    Transfer roasted vegetable in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and pulse 5 to 6 times on low to chop to chunky purée. Or turn dial to Speed 6 and blend to smooth purée for about 1 minute. Add a little water as needed to thin purée; amount depends on type of vegetable.

  • Step 3

    Serve at once, or let cool, transfer to airtight container and refrigerate for up to 3 days or freeze in ice-cube trays (for easy portioning) for up to 3 months.

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Roasted vegetable baby food

Step 1

Preheat oven to 190°C.Spread vegetable of choice in single layer on baking sheet. Drizzle with oil (amount depends on amount of vegetable), toss to coat evenly and spread out again. Roast, stirring once or twice, until very soft for about 40 minutes (timing depends on type and maturity of vegetable). Remove from oven and let cool slightly.

Step 2

Transfer roasted vegetable in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and pulse 5 to 6 times on low to chop to chunky purée. Or turn dial to Speed 6 and blend to smooth purée for about 1 minute. Add a little water as needed to thin purée; amount depends on type of vegetable.

Step 3

Serve at once, or let cool, transfer to airtight container and refrigerate for up to 3 days or freeze in ice-cube trays (for easy portioning) for up to 3 months.

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