Stuffed Baby Vegetables Recipes

STUFFED BABY VEGETABLES

Steps:

• Make the stuffing. Swish the rice about in a bowl of cold water, drain well and add the remaining stuffing ingredients. Season if you want to, then mix well.
• Cut off the stalk ends of the peppers and remove the cores. With a vegetable peeler, remove strips of aubergine skin, to give a striped effect. Cut off the stalk ends, then dig out the flesh with an apple corer or teaspoon. Cut a thin sliver off the bottom of each vegetable so they will stand upright. Cut off the ends of the courgettes, then cut in half crossways and scoop out the flesh as for the aubergines.
• Spoon the stuffing into the vegetables and stand them upright in a saucepan or flameproof casserole, cramming them in tightly. Pour in enough stock to come halfway up their sides and bring to the boil. Cover tightly with a lid and cook over a low heat for 45 mins. (If you've got any leftover stuffing, cook it in a separate pan of stock for about 20 mins until the rice is tender.) Leave the vegetables to settle for 10 mins.

STUFFED BABY RED POTATOES

Steps:

• Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.

STUFFED BABY EGGPLANTS

Steps:

• Preheat oven to 350 degrees F.
• In a 4-quart saucepan over medium heat, add oil. Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic. Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning.
• Cut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up. Place the eggplant halves on a baking sheet and let sit for 1 hour. Place 1 1/2 ounces of sausage in each eggplant half. Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella. Place back into oven for 10 minutes or until the cheese melts.

HOMEMADE VEGETABLE BABY FOOD

Steps:

• Place a steamer insert into a saucepan and fill with 2 inches of water or just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 10 minutes.
• Transfer steamed carrots to a food processor and process until almost smooth, scraping down sides periodically. Add 1/4 cup water from the saucepan and process until carrots are smooth. Repeat until desired consistency is reached.
• Scoop 1/3 to 1/2 cup pureed carrots into sandwich-size resealable bags. Squeeze bag to remove excess air and seal. Flatten bags and stack in the freezer.