Fall vegetables are usually the common choice for babies’ first vegetables (pumpkin, butternut squash, sweet potato, etc.). While those are all great, spring has its own flavors to introduce to little ones. This is hardly a recipe, but I had to share as Charlotte (and the rest of the family) have been loving this simple medley with dinner or lunch lately. Softened carrots, asparagus and radishes are great finger foods for babies and they’re also easy to get with a fork for a toddler. Not to mention the beautiful colors you can point out. Until Grace, I had only had radishes raw and now my world has been opened to all sorts of other things you can do with them. Enjoy!
Baby’s spring vegetable medley
Serves: One 11 month old and one toddler twice!
- 2 carrots, roughly chopped
- 4 French breakfast radishes, roughly chopped
- 3 asparagus, ends trimmed
- 1/2 tablespoon butter or good quality olive oil
- pinch of dried dill
- Boil or steam vegetables until tender (soft enough for a baby to gum down but not mushy)
- Strain, add butter and dill.
- Toss and let cool.
- Serve and enjoy!
- This could easily be pureed for a baby who isn’t self-feeding yet.
- Peas and parsnips would be good additions or substitutions!