Baby Beet-Borscht Puree

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Baby Beet-Borscht Puree

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baby Beet borscht

Ingredients:

3 beets, peeled
1 apple, peeled
1 potato, peeled
1½ cups water

Directions:

Step 1. Mix the flour, yeast and salt in a bowl. Make a well in the middle of the mixture. Add the oil and water and use a wooden spoon to combine until a dough almost forms.
Step 2. Turn the mixture out onto a lightly floured surface. Use the palm of your hand to knead the dough for 2-3 minutes or until smooth. Place into a lightly oiled bowl, cover with plastic wrap and set aside for 1 hour, or until the dough doubles in size.You can leave the dough for a day or two as well.
Step 3. Preheat oven to 240°C. Use your fist to punch down the dough. Knead until it’s smooth. Using a lightly floured rolling pin, roll the dough out until it’s big enough to line a lightly greased 25-30cm pizza tray.
Step 4. Spread pizza sauce over dough, then sprinkle with cheese. Add any toppings of your choice and bake for 15-20 minutes or until the base is crispy.
1. Chop Beets, Potato and Apple into 2-3cm cubes and place them in a saucepan.
2. Add water and bring to a boil.
3. Reduce heat, cover and simmer for 20 minutes, until vegetables are fork tender.
4. Remove from heat and let the mixture cool for a few minutes.
5. Pour the mixture into a blender or food processor and puree to a smooth texture.
6. Pour the Baby Borscht into baby food trays (various types available in SA), cover and freeze until ready to use.

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