Clifton Inn executive chef Tucker Yoder wanted to create a savory-sweet puree that would challenge a baby's palate. The results are earthy, herbaceous and undeniably delicious.
Make Ahead: The puree can be refrigerated in individual containers for up to 1 week or frozen for up to 6 months.
Yield: Makes 1 1/4 cups
- 1 cup peeled, chunked raw beets (may substitute 4.2 ounces peeled cooked beets)
- 1/4 cup reserved water (optional)
- 1 cup hulled, coarsely chopped strawberries
- 12 basil leaves, coarsely chopped
Heat a few inches of water in a medium saucepan over medium-high heat.
Place the beets in a steamer basket that fits in the saucepan. Cover and steam for 10 to 12 minutes or until the sharp tip of a knife passes easily through the beets. Reserve 1/4 cup of the water in the pan.
Transfer the beets to a food processor, along with the strawberries and basil. Puree until smooth; if desired, add some or all of the reserved water for a looser consistency. Cool to room temperature before serving.
Transfer to airtight containers for storing.
From Tucker Yoder, executive chef at the Clifton Inn in Charlottesville.
Tested by Nevin Martell and Bonnie S. Benwick.
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