Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Beet & Potato Swirl

Share

Lobo
Moderator
Moderator

Posts : 17977
Thanked : 881
Join date : 2013-01-12

Beet & Potato Swirl

Post by Lobo on Sat 16 Jan 2016, 12:29 am


Beet & Potato Swirl

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4
This pretty autumn swirl is a comforting and delicious early combination for baby. Fresh beets are naturally sweet and a good source of folate, potassium, fiber and disease-preventing antioxidants. Choose baby beets if possible, as they tend to be a little sweeter and less woody-textured than their larger counterparts.



  • Printer Friendly Version






  • 12

Ingredients:


  • 1 bunch baby beets, about 1 lb. total, trimmed and scrubbed
  • 1 russet potato, scrubbed

Directions:

Preheat an oven to 375°F.

Place the beets in a small baking dish and add water to come 1/2 inch up the sides of the beets. Cover with aluminum foil. Prick the potato in several places with a fork and place on a small baking sheet. Place the beets and the potato in the oven and bake until very tender, 45 to 60 minutes. Remove from the oven and let cool.


Peel the beets and the potato and cut into chunks, discarding the skins. Put the potato in a food processor or blender and process to a puree, adding a little water, breast milk or formula for a smooth consistency. Transfer the potato puree to a bowl.


Put the beets in the food processor or blender and process to a puree, again adding a little liquid for a smooth consistency. Transfer to a separate bowl. To serve, swirl together the potato and beet purees in baby’s bowl. Makes about 1 1/2 cups puree.

Store It: Refrigerate the purees separately in airtight containers for up to 3 days, or spoon individual portions into ice-cube trays or other baby-food freezer containers and freeze, covered, for up to 3 months.

Variation: For another easy combination with both sweet and savory flavors, swirl the beet puree into mashed sweet potato.

Adapted from The Baby & Toddler Cookbook, by Karen Ansel, R. D., & Charity Ferreira (Weldon Owen, 2010).

    Current date/time is Wed 07 Dec 2016, 9:59 pm