By Food + Drink Contributor Sara Little
This recipe is fast and delicious and can be eaten as a side dish or meal. Best of all, with one additional step, it works as a baby food too!
8 Medium Carrots
2 Ripe Mangoes
1 Bunch of Fresh Mint
2 Small Limes
HOW TO PREP
Peel and discard the ends of the carrots, then chop into thin discs.
Cut into the fresh ginger and grate it on a microplane to get around 1 t of grated ginger.
Peel the mangoes, take the fruit off the core, and dice finely.
Finely chop the mint.
Finely chop 1/4 of the onion (red or sweet white will work)
HOW TO COOK
Add 2-3 T of olive oil to a saute pan over medium heat.
Add onion and let them cook until they just start to soften.
Add carrot and ginger – let them saute for about 15 minutes. If you don’t feel like your carrots are getting softer, you can add a little water and cover for 5 minutes or so.
Add mangoes along with the zest and juice of two limes and let saute for another 10 minutes. You really want the mango to soften enough to start releasing it’s natural sugars to coat the carrots.
To finish, add the chopped mint right before you pull it off the heat.
If you are feeding a baby as well as adults, simply reserve 1/3 for your little one. You can then serve the remaining as a side dish to pair perfectly with grilled citrus chicken or over a bed of brown rice and quinoa as a main dish for vegetarians. You will want to season the adult portion with a little salt and pepper to taste.
For baby, you can serve as a finger food if they are ready to eat with their hands and if not, throw it into a blender (Vitamix, Ninja, Baby Bullet. etc.) with a tiny bit of water to make a delicious puree. As with any baby food, you will want to introduce these ingredients separately to gauge for food allergies before serving them together.
With this one quick saute, you are able to feed the whole family without the hassle of preparing a different meal for each stage of eaters in the house. Our baby, Piper, has always been an adventurous eater, so I am constantly finding ways to “spice” up her basics to keep her interested. This recipe is happily “Piper approved!”
Stay tuned for more one dish recipes that are fit for all members of the family, even when they have tiny tastes. – Sara
Thank you to Sara for sharing this delicious recipe that so easily works for both adults and babies! Sara is an event planner and “expert in indulgence” who has lived in the heart of Sonoma County California’s wine country for 12 years. In addition to sharing her favorite foods and wines, recipes and more as our Food and Drink Contributor, she plans unique, personalized getaways to and events in wine country for her hospitality business, Wine Country Goodness, and travels the country in search of the best places to stay, explore, eat, and drink. You can also find Sara on her blog, Facebook, Instagram, Pinterest, and LinkedIn.
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