From 5 months.
You will need: 2 potatoes, 4 tablespoons of milk (breast or formula), 1 teaspoon of butter.
Wash the potatoes well. Peel it. Wash again. Steam the potatoes or bake them in the oven until soft. Rub the still hot potatoes through a sieve or grind in a blender. While whisking the potatoes, gradually pour in the hot milk. Place the resulting puree on the fire and boil for another 2-3 minutes. Remove from heat and add butter. Refrigerate.
Cauliflower and zucchini puree
From 6 months.
You will need: 50 g cauliflower, 60 g zucchini, 2 tablespoons of milk (breast or formula), half a teaspoon of vegetable oil.
Rinse the vegetables well with running water. Peel the cabbage. Divide it into small inflorescences. Cut the zucchini into small pieces. Place the vegetables in an enamel pan. Pour boiling water over everything so that the water completely covers the vegetables. Close the lid and cook until full readiness. Rub the still hot vegetables with the broth through a sieve until smooth. You can use a blender. Add hot milk to the puree. Boil for another 1-2 minutes. Add to the finished puree vegetable oil and stir.
Carrot and potato puree
From 7 months.
You will need: 2 potatoes, 1 carrot, 4 tablespoons of milk (breast or formula), 1 teaspoon of vegetable oil.
Wash the carrots and potatoes well. Clean and wash again. Cut the vegetables into cubes. Place them in an enamel pan. Pour boiling water so that the water covers the vegetables. Cook the vegetables over low heat, covered, until tender. Rub hot vegetables through a sieve until smooth. You can use a blender. Add milk, salt, vegetable oil to the puree. Bring to a boil, remove from heat and cool.
Carrot puree
From 7 months.
You will need: 1 medium carrot, hot water, 2 tablespoons of milk (breast or formula), ¼ teaspoon of butter.
Wash the carrots well, peel them, wash them again. Cut the washed carrots into cubes, place them in an enamel pan, pour boiling water so that the water covers the carrots. Steam or simmer the carrots, covered, until the carrots are cooked through and the water has evaporated. Rub the hot carrots through a sieve until smooth. You can grind carrots in a blender. Add butter, hot milk and mix everything. Boil for another 2-3 minutes. Cool before serving.
Zucchini and chicken puree
From 9 months.
You will need: 150 - 200 g of zucchini pulp, 50 g of boiled white chicken or turkey meat, ¼ glass of milk, 1 tablespoon of butter.
Wash the zucchini well. Peel it and cut into small slices. Steam until fully cooked. While hot, grind the zucchini through a sieve until smooth. Mix with chopped poultry until smooth. Pour in hot milk, add salt and boil for another 2-3 minutes. Add butter to the finished puree.
Cauliflower puree with milk
From 6 months.
You will need: 100 g of cauliflower, 2 tablespoons of milk (breast or formula), half a teaspoon of vegetable oil.
Rinse well cauliflower. Cut it into florets. Remove green leaves. Place small cauliflower florets in an enamel pan. Pour boiling water over it so that the cabbage is completely submerged in water. Close the lid and simmer until the cabbage is cooked and the water has completely evaporated. Hot cabbage rub through a sieve until smooth. You can use a blender. Add hot milk to the puree and boil for another 1-2 minutes. Add vegetable oil to the prepared hot puree.
Apple and pumpkin puree
From 6 months.
You will need: 100 g pumpkin pulp, 1 apple, 1 teaspoon butter.
Rinse the pumpkin and apple well. Peel off the peel and remove the seeds. Cut the fruit into pieces. Pour water over the pumpkin and cook over low heat, covered, until soft. Add an apple. Cook for another 10 minutes. Grate the still hot fruits on a fine grater along with the broth until smooth. You can use a blender. Boil the puree for another 102 minutes. Cool, add butter and serve.
Puree of potatoes, carrots, cabbage, beets and pumpkin
From 8 months.
You will need: 1/5 potato, 30 g each of carrots, pumpkin, beets, white cabbage, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.
Wash the vegetables thoroughly. Peel them and cut them into small pieces. Place the chopped vegetables in an enamel pan, add water, cover with a lid and simmer over low heat. Water should not be allowed to completely evaporate. When the vegetables become soft, rub them hot through a sieve until smooth. You can use a blender. Add hot milk to the puree and bring everything to a boil. Add vegetable oil.
Vegetable puree with kohlrabi, spinach and potatoes
From 8 months.
You will need: half a head of kohlrabi, 100 g of spinach, 1/3 of a potato, the yolk of one boiled egg, 2 tablespoons of water, 1 tablespoon of butter.
Rinse the vegetables thoroughly. Grind the kohlrabi. Set some of the green kohlrabi tops aside. Peel the potatoes and rinse them again. Cut it into slices. Place the potatoes and kohlrabi in an enamel pan, add butter, cover with a lid and simmer for about 15 minutes. Chop the reserved kohlrabi and spinach and add to the stewed vegetables. Simmer for another 5 0 10 minutes. Rub hot vegetables through a sieve until smooth. You can use a blender. Add egg yolk and stir.
For the first months of their lives, babies drink only mother's milk or formula, so introducing new foods to their diet is a big step in a child's life.
When introducing complementary foods, it is important to offer the child a large amount of vegetables in order to obtain useful vitamins and micronutrients. This is also necessary for the baby to develop a habit of new tastes.
Early introduction of complementary foods will prevent the child from being too selective in food in the future and will give parents the opportunity to monitor food allergies.
It is better to introduce vegetables first. They contain most of the beneficial minerals and vitamins that a growing body needs. Only when the child’s body gets used to vegetables can you offer the baby fruit. Vegetables have a neutral taste, they do not affect metabolism, and do not have a destructive effect on tooth enamel.
When can you give your child vegetable puree?
Experts recommend starting to introduce baby vegetable purees into a child’s daily diet at the age of six months. By this time, the children's digestive tract is able to effectively absorb the ingredients of the puree without causing diarrhea and flatulence.
Before introducing your baby's first vegetable food, make sure it is ready. The young digestive system needs time to develop before it can digest adult food.
- your baby should be able to hold his head up on his own, open his mouth for a spoon, chew food in his mouth and then swallow it;
- Another indicator that the child is ready for the first complementary feeding is a doubling of the body weight that was at birth.
Carefully monitor your baby's stool after eating new foods. Refrain from introducing complementary foods if you notice watery stools. Perhaps the digestive tract is not mature enough for vegetable purees.
If the baby does not want to try an unfamiliar product, postpone its introduction until later. Try again after a few weeks.
The initial portion of the introduced product should be no more than a teaspoon. If the baby does not have any problems with digestion, the dose of complementary foods must be increased every day by a teaspoon until the portion is equal to the age norm.
For children 4 to 6 months old, monocomponent purees made from hypoallergenic steamed vegetables are suitable.
First, give your child a small amount of puree from a soft spoon. Do this for several weeks. Start with small portions of food, half a teaspoon. Puree for infants should be given after breastfeeding.
Don't worry if your baby doesn't swallow the entire amount of food. Babies often refuse food or spit it out. Don't forget, every child develops at his own pace. Some will learn to spoon-feed quickly, others will have very little interest. Don't give up, try again.
Pediatricians usually recommend starting with green vegetables because they are less sweet than yellow vegetables.
Instead of buying baby purees at the store, you can vegetable puree Prepare for your child at home using complementary feeding recipes. If you do this, you will know exactly what is in your baby's food. In addition, this can save money, since store-bought baby vegetable purees for a child are usually more expensive than those made at home.
The best vegetable purees for first feeding
Zucchini puree for first feeding is best choice. It is perfect for children from 4 months. It has a soft and delicate taste due to fiber and high pectin content. This vegetable contains a lot of potassium, phosphorus, calcium, magnesium, which are of decisive importance for the metabolism of a growing child.
Zucchini is one of the few vegetables that has hypoallergenic properties. Folic acid, iron, copper, contained in large quantities in zucchini, play a significant role in hematopoiesis.
Squash puree
Very nutritious puree for babies. Squash is rich in calcium, fiber and vitamins and can be given to children from 4 to 6 months. This is another sweet tasting food that is very soft and easy to swallow.
Pumpkin puree
Rich ascorbic acid, iron and many nutrients. Pumpkin is a great addition to a child's diet, an ideal companion to less sweet vegetables such as squash and green beans. It also goes well with fruits and meat. In addition, pumpkin is high in fiber, low in fat and has very few calories.
Cauliflower puree
From about six months you can give your baby cauliflower. This is a vegetable high in vitamins C and K.
Green bean puree
If you think your baby is ready to try green vegetables, baby green bean purees are good option for the first feeding of a 4-5 month old child.
Beans are rich in vitamins A and K, which helps build the baby’s immunity. Using it as the first green vegetable in complementary foods will help the child get used to vegetables of this color.
Pea mash
Even if the parents don't like peas, the child is more likely to eat them. Peas are another favorite among young children because they have a slightly sweet taste. This food is high in protein, contains a lot of fiber and improves digestion. Peas are also rich in vitamins A and C.
Broccoli puree
Broccoli is one of the most advanced green vegetables. Typically administered over 8 to 10 months. This vegetable contains a lot of fiber and ascorbic acid. Useful for constipation.
Mashed potatoes
This is one of the best first purees for babies. The potatoes are very soft and pleasant to taste. It contains a lot of beta-carotene and ascorbic acid, which helps strengthen the child's immune system. Due to its high coarse fiber content, this vegetable will help with digestion.
Carrots are another favorite vegetable for babies. This is because carrots also have sweet taste. Rich in beta-carotene, carrots are a nutritious addition to a child's diet.
The high content of vitamin A helps maintain healthy vision and helps the body resist infection. In addition, carrots are versatile - they can be mixed with various fruits, meats and other vegetables.
Turnip puree
As soon as your baby crosses the 6-8 month mark, try giving him a turnip. It is rich in ascorbic acid and calcium, and has a high content of coarse fiber and protein. Turnips have a sweet taste and are easily digestible.
Eggplant puree
Eating eggplants saturates the body with vitamins A, B6 and folic acid. This vegetable also contains minerals such as potassium and calcium. The high fiber content will help the child improve bowel movements with constipation.
Spinach puree
Rich in calcium and loaded with antioxidants, spinach is ideal for older children. This leafy green vegetable contains many nutrients, including vitamin A, selenium and iron.
Spinach has high levels of nitrates, so it should be consumed in moderation.
Beetroot puree
You can add variety to your baby's diet with antioxidant-rich beets. Once the child has tried various yellow and green vegetables, it is time to taste this wonderful root vegetable. Beets contain a lot of calcium, potassium, vitamin A and coarse fiber. This vegetable is nutritious and will delight the baby with its colorfulness.
Asparagus puree
Vibrant and delicious, asparagus is loaded with vitamins and nutrients, including iron, calcium and vitamin A. But like cauliflower and broccoli, this fiber-rich vegetable can be difficult to digest.
Wait until your baby is a little older (10 months or older) before offering this puree. Asparagus can be eaten as an independent dish or mixed with other vegetables.
To prepare puree for the first feeding, follow these steps:
- For your baby's first feeding, choose fresh, ripe vegetables. The most delicious and nutritious baby vegetable puree for complementary feeding is made from the freshest vegetables that are at the peak of ripeness.
Choose vegetables with firm flesh and bright color. Avoid bruised or blemished vegetables.
- Frozen or canned vegetables can be used to puree baby foods, but they will not have the same nutritional value and tastes like puree made from fresh vegetables.
- Any type of vegetable should be pureed, although it is more difficult to puree green vegetables into a smoother puree. Carrots, sweet potatoes, green beans, broccoli, zucchini and any other vegetables with pulp become softer when cooked.
- Wash the vegetables. By manipulating them under flow cold water, make sure that all traces of dirt are removed.
You can use a herbal cleanser if you are cleaning vegetables that have been treated with pesticides.
- If necessary, peel the vegetables. Cut off the top and bottom ends of the vegetables with a knife and remove any bruised areas.
- Cut the vegetables into thin slices. Cutting vegetables into slices rather than cubes will reduce their cooking time, and the baby puree will have a more uniform consistency.
- Boil some water in a deep bowl. There is no need to fill it completely, you just need some water to steam the vegetables. Two to four glasses of water are enough, it all depends on the size of the dishes used.
- Steaming vegetables is the best way to preserve nutrients. Boiling vegetables is another option for preparing them, but cooking has been shown to destroy some beneficial vitamins.
- Steam vegetables for 15 - 20 minutes. Fill a special basket with vegetable slices and place it in the pan. Cover the pan to allow the vegetables to begin cooking.
Avoid large quantity vegetables in a cooking container. You may have to do this in batches.
After 15 - 20 minutes, the vegetables should be quite soft.
- If you don't have a special basket, place the vegetable slices in boiling water. Cook for a quarter of an hour or until soft.
- Use a blender. Place 1 glass boiled vegetables into a blender, adding a little water if necessary to achieve a smoother texture.
- Transfer the puree from the blender into a container used for feeding the baby.
The beginning of complementary feeding also plays a decisive role in work digestive system, and for the healthy condition of the child as a whole. Parents should be very careful about the nutrition of their babies to avoid further problems.
According to modern recommendations, you should not rush into complementary feeding until the child reaches the age of 6 months. An exception may be children who are artificial feeding. In this case, it is permissible to start complementary feeding from 4 months. Until this point, mother's milk or formula completely satisfies the baby's needs.
Over time, the little one grows up, and the time comes to introduce him to new tastes. The main purpose of complementary feeding is to prepare the baby for solid food. This is a transitional stage from breastfeeding to the common table. Most often, parents choose vegetable puree for the first acquaintance with new food. Sometimes it is recommended to start complementary feeding with cereals if the child is not gaining weight well.
Despite the fact that it does not aim to satisfy the baby’s hunger, additional food enriches the baby’s diet with useful substances, vitamins and microelements. At the age of six months, the baby may no longer have enough of them if he receives only one mother's milk. Puree from will help fill this deficiency.
Rules for introducing complementary foods
When to give:
- baby age – 4 - 6 months;
- manifestation of food interest;
- the baby is able to eat in an upright position;
- the child's well-being;
- complementary foods cannot be introduced 3 days before and 3 days after vaccination;
- a new product is given for the first time in a volume of no more than one teaspoon;
- every day the quantity increases to the required volume;
- a period of 5-7 days is allotted for the introduction of any product;
- Any unfamiliar dish should be tried in the first half of the day.
Before introducing new products, you need to consult a pediatrician about the age at which you can give your child a new dish. It is up to the observing specialist to decide when to give the first complementary foods. He will also recommend how to introduce complementary foods.
The ideal option for the first acquaintance is undoubtedly vegetable puree for infants. They contain a lot of useful substances necessary for an actively developing organism. The fiber contained in purees for infants will help improve the baby's bowel movements.
A young mother may well choose ready-made treats, which are available in abundance in children's stores. All that remains is to decide which jars from which company to choose. Any brand provides a very wide selection finished products. Each mother determines her own rating of baby purees. Many parents do not trust ready-made baby food and prefer to cook baby puree yourself.
How to prepare your own first course for your baby
Baby puree recipes are usually simple, and preparing dishes for infants is not difficult. For cooking children's dishes You will need a device such as a blender. If your mother decides to cook at home, it is advisable to immediately purchase a high-quality, powerful device.
To prepare baby food, it is advisable to immediately opt for a multifunctional device. Having studied the rating best brands, each family will choose a suitable device.
To prepare puree for the first feeding, it is preferable to choose seasonal vegetables. Ideal if they are fresh. IN winter time It is convenient to use quick-frozen fruits. Many parents freeze vegetables, cut into portions, in the fall, and feed their baby freshly prepared purees all winter.
Having decided with the pediatrician at what age she can start complementary feeding, the young mother is wondering which food is better: ready-made in jars or made with her own hands. If the choice is in favor of ready-made food, you have to study the rating of baby food, find out which manufacturing company is more reliable, which brands are of better quality. Therefore, more often, in an effort to give the baby the best, mother prefers to start complementary feeding with homemade dishes.
Mashed potatoes for complementary feeding should not contain anything unnecessary. Having prepared baby puree with her own hands, a young mother can be sure of the quality.
Properties of vegetables
At the beginning of complementary feeding, the most hypoallergenic vegetables should be introduced. For most parents, the rating is deservedly topped by zucchini. Child on breastfeeding It will be easiest to start getting acquainted with the first complementary foods with this one. Zucchini puree has a delicate consistency and pleasant taste. Little gourmets eagerly accept a new dish.
Complementary foods are also prepared at home from cauliflower, pumpkin, and broccoli. It is not advisable to start with potatoes due to their high starch content. For a child's stomach such food will be too heavy.
- Zucchini. It has a rich vitamin and mineral composition, gently stimulates the functioning of the stomach and intestines. Does not irritate the baby's digestive tract. Delicate zucchini puree is ideal for first feeding
- Cauliflower. It contains a large number of vitamins and microelements. Normalizes intestinal function and is easily digestible. Does not cause colic or bloating. Has a positive effect on kidney function and the process of hematopoiesis
- Broccoli. A storehouse of useful substances. Very rich in vitamin C, calcium and iron. Contains high quality proteins. Easily absorbed by the body
- Pumpkin. Huge health benefits. Speeds up metabolism, increases blood clotting and strengthens blood vessels. Pumpkin has 5 times more carotene than carrots.
There are a lot of tips on how to prepare puree - for infants it is cooked differently than for adults. It is advisable to use the freshest seasonal vegetables to prepare baby food. This approach will allow you to give the baby the best. In search of an answer to how to make puree at home, a young mother can easily find the necessary information.
So, let's figure out how to prepare a children's treat.
Zucchini puree
The rating of the very first dish is topped by zucchini puree. When choosing vegetables for your baby, it is advisable to choose small fruits. Such zucchini contains more useful substances than mature ones. To prepare you will need a blender. Such a device will allow you to achieve an absolutely homogeneous consistency.
How to do:
- To prepare, you need to take 1 zucchini, wash and peel. If the seeds are large, it is necessary to remove the core.
- Cut into cubes. Place the prepared zucchini in an enamel saucepan and add a small amount of water.
- Cook until soft, drain. Grind the finished vegetable in a blender, add a teaspoon of oil.
Zucchini can also be steamed or steamed. microwave oven.
Pumpkin puree
How to make puree:
- Wash and peel the pumpkin, cut into pieces.
- For puree, the vegetable can be baked in the oven, wrapped in foil. Or cook until soft in a saucepan.
- Take a chopping device and puree, adding the required amount of broth, water or breast milk.
- Add a spoonful of vegetable oil to the finished puree.
Broccoli and cauliflower puree
Puree from these types of cabbage is prepared in a similar way. After introducing each vegetable separately, you can make the mixture in any proportions. And also mix with other vegetables.
How to prepare baby purees:
Wash the cabbage and separate into florets. The bases of the inflorescences are quite hard and should not be used. If you use quick-frozen vegetables, cook without first defrosting according to the instructions. When cooking, also do not use excess water. Broccoli is ready faster than cauliflower. Grind the cooked vegetables, diluting them to an acceptable consistency.
Mashed potatoes
This dish has excellent taste qualities and most children really like it. Potatoes should be introduced into a child’s diet after lighter vegetables. It is better to offer your baby such puree in a mixture with others, and potatoes should not be more than 30% of the total volume of the dish. For cooking, it is advisable to use the most fresh potatoes starchy varieties.
How to prepare puree for babies:
Wash and peel the tubers, then wash again. Boil until soft in a small amount of water. Mash with a masher, add a piece of butter. For older children, potatoes can be diluted with milk. It is not recommended to grind with a blender. Such a device causes the destruction of starch. The resulting dish will be sticky and unpleasant in taste.
It is not recommended to salt baby food. Adults may find this dish tasteless and unappetizing, but this is not so. A child's taste buds are much more sensitive, so he does not need salt. Such a dish will have only one benefit for the baby’s body.
Thus, introducing complementary foods does not present any difficulties. With absence allergic reactions The child will quickly master a new type of food. In the future, any mother will be able to create a varied menu for her baby, just give free rein to her imagination.
By creating a variety of vegetable mixes, you can ensure high-quality and good nutrition baby. This means doing everything for its harmonious development.
Vegetable purees, as a rule, become the first complementary foods for a baby. They satisfy the baby's growing body's need for vitamins, vegetable protein, dietary fiber... In a word, purees are very healthy, especially if they are made with love at home :)
Mashed potatoes (from 5 months)
Ingredients: 2 potatoes, 4 tablespoons of milk (breast or formula), 1 teaspoon of butter.
Preparation: wash the potatoes well. Peel it. Wash again. Steam the potatoes or bake them in the oven until soft. Rub the still hot potatoes through a sieve or grind in a blender. While whisking the potatoes, gradually pour in the hot milk. Place the resulting puree on the fire and boil for another 2-3 minutes. Remove from heat and add butter. Refrigerate.
Cauliflower and zucchini puree (from 6 months)
Ingredients: 50 g cauliflower, 60 g zucchini, 2 tablespoons of milk (breast or formula), half a teaspoon of vegetable oil.
Preparation: Rinse the vegetables well with running water. Peel the cabbage and divide it into small florets. Cut the zucchini into small pieces. Place the vegetables in an enamel pan. Pour boiling water over everything so that the water completely covers the vegetables.
Close the lid and cook until fully cooked. Rub the still hot vegetables with the broth through a sieve until smooth. You can use a blender. Add hot milk to the puree. Boil for another 1-2 minutes. Add vegetable oil to the finished puree and mix.
Carrot and potato puree (from 7 months)
Ingredients: 2 potatoes, 1 carrot, 4 tablespoons of milk (breast or formula), 1 teaspoon of vegetable oil.
Preparation: Wash the carrots and potatoes well. Clean and wash again. Cut the vegetables into cubes. Place them in an enamel pan. Pour boiling water so that the water covers the vegetables. Cook the vegetables over low heat, covered, until tender.
Rub hot vegetables through a sieve until smooth. You can use a blender. Add milk, salt, vegetable oil to the puree. Bring to a boil, remove from heat and cool.
Carrot puree (from 7 months)
Ingredients: 1 medium carrot, hot water, 2 tablespoons milk (breast or formula), 1/2 teaspoon butter.
Preparation: Wash the carrots well, peel them, wash them again. Cut the washed carrots into cubes, place them in an enamel pan, pour boiling water so that the water covers the carrots. Steam or simmer the carrots, covered, until the carrots are cooked through and the water has evaporated.
Rub the hot carrots through a sieve until smooth. You can grind carrots in a blender. Add butter, hot milk and mix everything. Boil for another 2-3 minutes. Cool before serving.
Zucchini and chicken puree (from 9 months)
Ingredients: 150 – 200 g zucchini pulp, 50 g boiled white meat chicken or turkey, 1/2 cup milk, 1 tablespoon butter.
Preparation: Wash the zucchini well. Peel it and cut into small slices. Steam until fully cooked. While hot, grind the zucchini through a sieve until smooth. Mix with chopped poultry until smooth. Pour in hot milk, add salt and boil for another 2-3 minutes. Add butter to the finished puree.
Cauliflower puree with milk (from 6 months)
Ingredients: 100 g cauliflower, 2 tablespoons of milk (breast or formula), half a teaspoon of vegetable oil.
Ingredients: Rinse the cauliflower well. Cut it into florets. Remove green leaves. Place small cauliflower florets in an enamel pan. Pour boiling water over it so that the cabbage is completely submerged in water. Close the lid and simmer until the cabbage is cooked and the water has completely evaporated.
Rub the hot cabbage through a sieve until smooth. You can use a blender. Add hot milk to the puree and boil for another 1-2 minutes. Add vegetable oil to the prepared hot puree.
Apple-pumpkin puree (from 6 months)
Ingredients: 100 g pumpkin pulp, 1 apple, 1 teaspoon butter.
Preparation: Rinse the pumpkin and apple well. Peel off the peel and remove the seeds. Cut the fruit into pieces. Pour water over the pumpkin and cook over low heat, covered, until soft. Add an apple. Cook for another 10 minutes. Grate the still hot fruits on a fine grater along with the broth until smooth. You can use a blender. Boil the puree for another 102 minutes. Cool, add butter and serve.
Puree of potatoes, carrots, cabbage, beets and pumpkin (from 8 months)
Ingredients: 1/5 potato, 30 g each of carrots, pumpkin, beets, white cabbage, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.
Preparation: wash the vegetables thoroughly. Peel them and cut them into small pieces. Place the chopped vegetables in an enamel pan, add water, cover with a lid and simmer over low heat. Water should not be allowed to completely evaporate. When the vegetables become soft, rub them hot through a sieve until smooth. You can use a blender. Add hot milk to the puree and bring everything to a boil. Add vegetable oil.
Bon appetit!
On the shelves of any grocery store there are many so-called “canned” purees from a wide variety of types of vegetables. The price of one serving of 100-200 g is comparable to the cost of several kilograms of fresh seasonal vegetables, so many mothers save money by preparing homemade purees for their children. Try it, it's very simple!
What vegetables are needed for puree?
Introduce vegetables to your baby’s menu in the following order:
- Prepare your baby's first purees from zucchini, broccoli or cauliflower.
- If your child is not prone to allergies to orange and red foods, pumpkin, carrots and beets are also suitable options.
- For older children use green beans, green peas and spinach.
- Introduce tomatoes into your baby's diet with extreme caution. bell pepper or eggplants.
- Cook white cabbage and potatoes not separately, but as part of other dishes.
Where to get vegetables for puree
Children's menu requires special care in choosing products. For example, it is better to avoid imported vegetables for now. Follow our recommendations:
- Vegetables, like other products, must be of the highest quality.
- The ideal products for your baby are those grown on your own farm.
- If you don’t have a garden or a summer house, buy everything you need at the market from grandmothers who are “private owners.”
- For complementary feeding in winter and spring, use frozen vegetables.
- Small children eat very little, so all the vegetables for winter and spring will fit even in a small freezer, and homemade zucchini You won't find it on sale in March.
Ingredients and utensils
To prepare the puree you will need:
- Water. Preferably spring or bottled “children’s”, in extreme cases filtered or settled from the tap.
- Vegetables. To begin with, a small amount is enough - a couple of cauliflower inflorescences or 50 g of zucchini.
- Breast milk or prepared formula - one tablespoon.
- The saucepan is preferably enameled.
- A masher, fork, sieve or blender - for grinding the finished dish.
Do not use salt or other spices - vegetables themselves have a fairly pronounced taste and the amount of salt necessary for the human body.
Recipe for vegetable puree for a 6 month old baby
For your first complementary foods, take one type of vegetable at a time; after a few weeks you will be able to prepare more complex dishes:
- Place a saucepan of water on the fire and bring to a boil.
- Wash and peel the vegetables well, cut or separate into florets.
- Place vegetables in water. During cooking, reduce the heat so that the water gurgles slightly and does not bubble. Check the degree of readiness of vegetables with a fork: if you can pierce them, it means they are cooked. Be careful: you cannot overcook vegetables.
- Remove the vegetables with a slotted spoon and place in a blender or clean bowl. Do not pour water out of the pan: you may still need it.
- Make a smooth puree. If you don't have a blender, use a sieve. If the puree turns out dry, add a spoonful of vegetable broth to turn your dish into a pureed soup.
- Express some breast milk or prepare 30 g of formula. Add to puree.
- Stir. Serve with a smile and kisses!
Recipe for vegetable puree for a child from 6 months to a year
For a child who has already mastered “adult” cuisine a little, prepare a more complex dish:
- Put cold water(1 l) in a saucepan on fire.
- Finely chop a quarter of a medium carrot and a small onion, other root vegetables, and place in a saucepan.
- While the vegetable broth is cooking, wash, peel and cut the zucchini, cauliflower, and other types of vegetables well. Approximate total weight – up to 300 g.
- Cook all vegetables over low heat until tender. Before removing the pan from the heat, add some dill.
- Rub the finished puree with a masher or blender, pour in a little broth if necessary. A child under one year old already has several teeth, so you don’t have to worry about the uniformity of the puree: leave a variety of lumps or grains.
- To the dish, depending on the diet and preferences of the child, add breast milk, mixture, olive or butter, sour or fresh cow's or goat's milk.
- Serve the puree separately or in combination with meat/fish.
The baby's dish is ready!