Veggie Ramekins

Tuesday 23 August, 2011 at 2:50 pm / 0 comment

Veggie Ramekins

Perfection with pureed veggies! Make these little ramekins of goodness to serve to your little one going on solids. Perfect texture, full of vitamins and nutrients.

Thanks to the food network, I found a yummy recipe that would be a lovely addition to the celebratory dinner table and would be a easy thing to serve the babies and toddlers at a table of adults. Super easy to make, just keep your leftovers of vegetables from the night before. Can use squash, carrots, peas, zucchini etc.

Ingredients

2 cups puréed vegetable, such as squash, carrot, or pea
1 cup chicken stock
1 cup whole milk or cream
2 tablespoons grated parmesan
salt and pepper to season
pinch nutmeg
5 eggs, lightly beaten
2 tablespoons chopped fresh herbs (optional)

Directions

Heat the oven to 325°F/160ºC. Mix the puréed vegetable with the stock and cream in a saucepan, just to the boiling point. Stir in the cheese and seasonings. Whisk in the eggs in a bowl, and whisk the hot vegetable mixture in on top. Stir in the herbs if you’re adding them.
Divide the mixture among eight buttered ramekins (or a casserole dish). Set them in a bain marie and bake until set, about 25 minutes. Chill thoroughly before serving so it sets (if you try to unmould it hot it will be quite sloppy).
If you like, you can make a herb-butter dressing for them: melt butter or heat olive oil, and stir in a herb such as sage (for squash pots) or mint (for pea pots) or basil (for tomato pots), etc…