Adding cheese to your baby’s purées is an excellent way to ensure a concentrated source of calories that will help fuel her rapid growth in the ﬁrst year. This tasty purée is bursting with Fall ﬂavors.
Annabel Karmel's Weaning
Cheesy Leek, Sweet Potato, and Cauliﬂower
2 teaspoons unsalted butter
2-inch piece of leek, sliced
½ small sweet potato, peeled and diced (about 11⁄3 cups)
1 cup boiling water
2 good-sized cauliﬂower ﬂorets, cut into 4 small pieces
¼ cup shredded Monterey Jack or Cheddar cheese
1. Heat the butter in a pan and add the leek. Sauté gently until softened, about 3 minutes.
2. Add the sweet potato, pour the boiling water over the top, bring back to a boil, and cook for 5 minutes. Add the cauliﬂower, reduce the heat to medium, cover, and continue to cook for another 5 minutes.
3. Purée the contents of the pan in a food processor together with the shredded cheese.
4. Freeze in individual portions. Thaw overnight in the refrigerator or for 1–2 hours at room temperature; microwave or reheat in a pan until piping hot. Stir and allow to cool before serving.