- 1 fennel bulb,
- 2 cups peaches, fresh or frozen, pitted and sliced
- 1 cup peas, fresh or frozen
On a cutting board, chop the base and greens off of the fennel, then roughly chop the bulb of the fennel.
Bring 2 inches of water to a boil in a medium saucepan. Place the fennel in a steamer basket, cover and cook for 7 minutes. Add in the peaches and peas, cover and cook for an additonal 3-5 minutes or until the fennel is easily pricked with a fork. Let cool slightly. Reserve steamer water.
Transfer all ingredients into a blender or food processor and puree for 1-2 minutes or until you have reached your desired consistency, adding the reserved water in tbsp increments if needed.
Age: 6+ months
Yield: makes roughly 15 ounces
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!