Well possibly but this puree recipe is neither the cause nor the symptom.
It might sound strange to make a puree for adult or toddler food but if you look at Michelin star cooking, they use purees all the time. Why I hear you ask? (Ok, well I didn't hear you, I really am quite sane, honest, I'm imagining you asking.) Well the reason is pureeing gives you a different experience; it combines the flavours within the puree, intensifies them somehow and also acts as a 'sauce' for other foods on the plate. Trust me, if you just boiled some swede and put it in front of me there had better be a lot of other exciting things in there to make it taste a bit nicer; pureed with carrot? Well it just kind of works. I've tried it mashed. Nope. Pureed all the way for me but if you prefer you could mash it; if you really must.
If it feels too much like babyfood, well then either just feed it to your baby or be poncy and put a blob on the plate and drag a spoon through it. Maybe balance a seared scallop on top? Or get out a squeezy bottle or something! Face it, you eat mashed potato and don't feel like it's babyfood and this is much better.
Carrot and Swede Puree - serves 2 adults or will make a lot of portions for a baby depending on age. Freezes well. For babies, freeze in a silicone ice cube tray then empty into freezer bags when frozen solid.)
Ingredients
1 largeish carrot (approx 120g)
Approx 160g swede
Approx 25g butter (unsalted for babies)
Method
Boil the carrots and swede for 20 minutes. Sounds like a long time but it does make for a smoother puree. Use a slotted spoon to put into a jug and then add the butter. Use a stick blender to puree adding some of the cooking water as needed (I used about 1dsp). I suggest using a stick blender because it's easier to make a thicker puree using this than a traditional blender.
Serve! Can make in advance and reheat in the microwave. Great with drier foods which don't already have a sauce, for example, sausages, grilled or roasted meats etc.
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