how do you roast veggies/fruits for baby

[Mama2boys]

title says it all

Thanks!

[~*Nicole*~]

I just throw in a pan of some sort with a little oil coating them and bake til soft. I've only done potatoes and squash but that was sort of the idea behind other veggies that I had a recipe for to make a roasted veggie pie. Then to put in pie crust and bake altogether. I think you can sprinkle with a bit of salt as well.

[Mama2boys]

Nicole, do you peel before you roast? or after?

[~*Nicole*~]

Before. I think it's easier to peel firmer veggies. Some you could leave the skins on I'd think, just chop into smaller pieces so they cook through faster and more evenly.

[~*Nicole*~]

Here, this recipe is for a roasted veggie pie and it has a paragraph explaining the prep to baking them.

http://poorgirlgourmet.blogspot.com/2009/02/roasted-root-vegetable-pot-pie.html

[aisling]

I poached mine in a shallow roasting pan with some water at the bottom at 350 for as long as needed.  I did pears, apples, carrots, parsnips like this. (peeled first)

I did sweet potatoes the same but sliced down the middle and punctured holes with fork first. I found it easier to peel off skins of these after cooked and once cooled down.  Or just scoop out with spoon form skin.

I stewed apricots or prunes on the stovetop/hob with just water in a saucepan on low/simmer after coming to the boil.  Makes a lovely spread on bread or a filler to add to avocado, banana etc...very high in iron.

[Mama2boys]

thanks ladies. i did the sweet potatoes in oven but with a little water, DS2 liked it mashed but was too mushy/soft for DS!, so mightg do his without water next time....

[~*Nicole*~]

I'm partial to the less mushy texture myself.

[EloysH]

Mukta, I have started poaching veges and meat together in homemade stock so they are tastier.  I am limited to very boring veges though for K's food intolerances.  We can only do white potato, swede, green  beans, choko, and um, that's about it at the moment 

[Mama2boys]

thanks!

[mberry]

For sweet potatoes, I just use them whole and then prick them with a fork and rinse them in water, wrap them in foil and bake them till they're soft.  The little bit of water helps them to cook and they turn out really yummy.  Just slice them open and scoop out the flesh.

Most other fruits or vegetables I steam on the stove top.  Steaming (or roasting) keeps the most nutrients in the food.  Boiling or poaching can leech nutrients.

[EloysH]

yes otherwise we steam (if not poaching in the stock) for the reason mentioned below

[Mama2boys]

might stay with steaming then as its the quickest as well. I thought steaming lost nutrients as well....