Yesterday we picked up a copy of Jessica Seinfeld’s new book, Deceptively Delicious. The whole concept is pureeing veggies and sneaking them into traditional recipes. I’ve done this sort of deception before, shredding carrots and zucchini into muffins and adding some soy protein here and there. But this takes the effort to a whole new level, pureeing veggies ahead of time and storing them in the freezer for regular use.
I still think it’s important to continue to present veggies in their whole form, since I want to continue to encourage the eating of recognizable vegetables, but I am not above a little covert cooking as well. One of my children will happily gobble up just about any veggie, but the other one only eats two vegetables. So Sunday night I spent two hours pureeing. And as I surveyed my results, I have to say that if all those veggies end up in my kids, it was worth the work.
Of course, if you didn’t have time or desire to do all this puree prep work, you could easily just stock jars of baby food, and that would do the trick as well.
Will keep you posted on how I fare down this road…