We didn’t want people to have to stand around in the kitchen, watching us prepare each course, so we spent Saturday prepping. And what’s better than prepping all day? Prepping while babysitting!
Kaytie’s goddaughter came over at 6 AM. Luckily, even a baby knows that’s way too early to be awake, so she slept until 9:30. (So did we.) Then, Kaytie and I cooked while Aubrey made a mess and a LOT of noise. (We didn’t mind, of course, but the dogs preferred to spend the day outside.)
We had decided to serve the tuna with sautéed snow peas and pureed carrots. As I was turning the carrots into mush, I realized that I had a rare opportunity. I was making something that looked like baby food, AND I had a real live baby in the house. With just a couple pictures, I could make this food blog a whole lot cuter.
Anyway, these are the best carrots you’ll ever eat. Even Alice, who was scarred by a childhood memory of Mickey Mouse and some carrot cake, ate all of her carrots. They’re that good.
Ginger Pureed Carrots
1 lb baby carrots, cut in half
1 Tbs brown sugar
1 Tbs minced fresh ginger
½ cup chicken stock
½ tsp salt
5 Tbs butter
¼ cup heavy c ream
Over high heat and in a covered pot, simmer the carrots, sugar, ginger, salt, and chicken broth for about 12 minutes, until the carrots are fork-tender.
Puree the mixture with the butter and cream in a food processor until it is the consistency of baby food. You may want to season with a little more salt.
You can make this ahead of time and keep it in the fridge. Reheat in the microwave for 4 minutes or so, stirring once half way through. Make sure it's not too hot if you're going to feed it to a baby.