Today, I didn’t have any fennel or serrano peppers, so I left them out of the original recipe, (which I highly recommend) but I found it to still be wonderful and ideal for a baby in the 8 month and up range. To make this for a baby just introduced to solids, simply blend with a couple tablespoons of water or chicken stock.
Heat oil in a medium skillet over medium-high heat. Add garlic and shallots and cook until golden. Add celery and continue cooking until soft and translucent.
Add cream and let reduce until thickened, about 10 to 15 minutes. Add spinach and basil and stir to combine. Cook until warmed through. Season with salt and pepper; serve immediately.
This entry was posted in Baby Food Recipes, Side Dishes and tagged baby food, basil, celery, cream, fennel, garlic, jean george, martha stewart, spinach, vegetarian. Bookmark the permalink.