Welcome to Bumblemom. As my name suggestions, I’m bumbling along as best I can as I navigate a new culture, kids, and style.

Carrots and Leeks with Tarragon

This dish has been a "back pocket" side dish for some time now.  Robert really enjoys finger foods and things he can easily stab with a fork, and the softened carrots are perfect for this!  I can't take complete credit for this as I've had a similar recipe in my recipe binder for years - but it makes great toddler food!

Carrots and Leeks with Tarragon

  • 2 Tbs olive oil

  • 3 good sized leeks

  • 2-3 cloves of garlic

  • About a pound of carrots (either freshly peeled and chopped into 2 inch slices and quartered or from a bag of prepared carrot sticks cut in half)

  • 1/2 cup water

  • Fresh Tarragon - enough for 1 Tbs chopped + more for garnish

  • 1 Lemon


  • Wash the leeks and cut off the tough green part. Cut the white (and let's be honest - light green!) part vertically, then slice into thin semicircles

  • Peel and dice the garlic

  • Heat the olive oil in a large pan with lid. Add the leeks and sauté for about 2 minutes. They should be soft.

  • Add the garlic and continue to sauté for another 2 minutes until the garlic is fragrant

  • Add the carrots and 1/2 cup water. Give a quick stir, cover, and let simmer for 15 minutes, until the carrots are getting soft.

  • Add the chopped Tarragon and the juice of 1 lemon.

  • Mix throughly and simmer until the carrots have the desired consistency for you.

I think these carrots are best served right away, while they're still hot!

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