How to Make Your Own Baby Food with Pears and Asparagus
This mush will be thicker and chunkier than a Stage 1 puree, but the lumps must be soft. For babies 7 to 9 months and up
- 1 bunch asparagus, chopped with woody stems trimmed and discarded
- 3 Bartlett pears (preferable organic), peeled, cored and chopped
1. Pour water into a medium pot until it's about 1 inch deep and bring to a boil.
2. Put asparagus in a steamer basket and place basket inside the pot. (The water shouldn't touch the bottom of the basket.) Cover with a tight lid and steam for about 5 minutes, until asparagus is competely tender and cooked through.
3. Place asparagus and pear in a food processor and pulse until the consistency is similar to chunky guac. Since asparagus can be stringy, remove any visible fibers.
4. Test the temp if you're serving right away. In an airtight container, the puree will stay fresh for up to 3 days in the fridge and up to 3 months in the freezer.