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 milk (breast or formula), half a teaspoon 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 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 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!

We found out that a child’s introduction to adult food should begin with vegetable purees, provided that the baby is gaining weight normally. Vegetable purees are introduced gradually, starting with half a teaspoon at 6 months, increasing the dose to 150 ml by 7 months.

How to prepare vegetable puree for the first feeding?

The first courses of complementary feeding must be one-ingredient. After the baby tries each component separately, they can be mixed, treating the baby, for example, with mashed potatoes and zucchini. It is not at all necessary to buy baby food in stores. from time immemorial, our grandmothers and mothers prepared it themselves. Let's consider both options:

1. How to prepare one (or mono) component vegetable puree for your child;
2. How to prepare multi-ingredient vegetable puree for your child.

Vegetable puree from carrots for children 6-7 months

Carrot puree for babies is easy to prepare, but like any other vegetable, carrots require careful processing. Babies at 6 months do not need a lot of vegetable puree. Take one medium carrot and rinse it under running water. Now cut off the bottom part and peel off the peel.

Many mothers soak the root vegetables in water before preparing potato and carrot dishes. cold water at least 2 hours.

Regardless of whether they were soaked or not, grate the peeled carrots on a coarse grater.

Place the grated carrots in a steamer container and add 200 ml of filtered water, cover with a lid and place in the steamer. If we cook in a saucepan on low heat, then we will need more water - 400 ml.

Ready, still hot carrots should be ground through a sieve or chopped in a blender, adding vegetable broth.

Carrot puree is ready. You can add a little olive or vegetable oil (at the age of 6 months, 1-3 ml is enough).

Vegetable puree from potatoes (children from 6 months)

We peel the potatoes, cut them into pieces, put them in a pan and fill it with water. Let the potatoes sit in water to release excess starch.

Then drain the water and add fresh water. Let the potatoes cook under the lid to soften. Mash the finished potatoes with a fork until pureed, adding vegetable broth.

Multi-component puree “Pumpkin-zucchini” (for children from 6 months)

When the child has already tried zucchini and pumpkin separately and is accustomed to the new taste, you can prepare vegetable puree from both components.

To prepare this vegetable puree, take a piece of zucchini and pumpkin in proportions of 50 to 50. Cut into circles or flat slices.

We will steam the vegetables. You will need a double boiler or a saucepan with a metal colander. Everything is simple in a double boiler, so let’s consider a situation where there is no double boiler in the house.

Boil water in a saucepan. Place the vegetables in a stainless steel colander and place it on the pan so that its bottom does not touch the water. Cover with a lid. So, under the influence of a couple of minutes, after 20 minutes the vegetables will become soft.

You can boil vegetables directly in water, but steaming is considered healthier.

Prepared vegetables should be softened. You can’t take a small portion with a blender - the pulp will simply scatter along the walls, so you just mash the soft vegetables with a fork.

But even now small fibers are visible, so we additionally grind the mass through a sieve. Done: the puree has a uniform soft consistency. The baby will definitely not spit! :)))

In this article:

A newborn baby grows quickly and needs proper nutrition, enriched with beneficial microelements. Up to 4 months for good nutrition Enough breast milk, which contains all the vitamins and microelements necessary for the growth and strengthening of the baby's immune system. If there is not enough milk, the pediatrician will recommend a formula. It is impossible to feed juices and fruit purees in the first months of a baby’s life.

Why can’t you give your baby fruit puree before 4 months?

Let's look at the main reasons why complementary foods are introduced after four months of age:

1. The child was fed through the umbilical cord for 9 months of intrauterine life. All this time, the baby’s gastrointestinal tract was not working at full capacity. After birth, the baby will have a difficult adaptation not only to the outside world, but also new system nutrition. At breastfeeding a newborn is often tormented by painful colic, indicating the accumulation of gases, and it is difficult to even imagine what will happen if you give your child fruit puree.
2. Up to 4 months digestive system The baby gets used to digesting milk. Accordingly, the child’s body is not able to digest solid food. Fruit puree has a viscous consistency, so serious problems with absorption may occur.
3. Fruits contain acid, which can be an irritant. gastrointestinal tract and cause severe dysbiosis in the baby or diarrhea, leading to dehydration.
4. Feeding fruit in early age may cause allergic reactions, which may worsen in the future and lead to serious problems with health.

What fruits should I use to make baby puree?

At the age of 4 months, you can diversify your baby’s diet with fruit puree. It is necessary to choose fruits that are less allergenic and easier to digest:

• Apples of green varieties (red and yellow can cause diathesis);
• Pears;
• Bananas.

The rest of the assortment of fruits should be left for later and introduced into the diet when the child grows up.

How to make applesauce?

Take a green variety of apple, definitely a fresh harvest, grown in Russia, because for long storage apples are treated with special substances that may contain harmful microelements.

Wash the fruit under running water, you can even use laundry soap, to ensure that you get rid of pathogenic bacteria. Peel the apple, remove the seeds, cut into small cubes. Take a clean enamel pan, pour chopped apples into it, pour in a little water (about 2 tablespoons) and simmer for 4-5 minutes. Beat the applesauce with a mixer or blender, or rub through a strainer to remove any lumps that could cause your baby to choke. Serve this dish warm.

In a similar way, puree for infants is prepared from other fruits. You can try making a puree from several ingredients, for example, mixing an apple, banana and pear.

There is no need to add sugar when preparing fruit puree. A child will happily eat a new dish without flavor enhancers that do not contain useful microelements, but on the contrary, they can harm the child’s body.

Rules for feeding fruit puree to a baby:

1. Introduce fruit puree into your diet gradually. You need to start with 1 teaspoon, then slowly increase the amount so as not to harm the child’s digestion.
2. Give fruit puree in the first half of the day before meals so as not to cause fermentation.
3. After serving a new dish, monitor your body’s reaction. If redness appears on the cheeks and butt, this is a diathesis, which indicates that the body has not accepted the new product. In this case, you should eliminate this ingredient for a while and try another fruit.
4. Pay attention to the baby's stool; if there is mucus or green feces in it, then the new dish is poorly absorbed by the baby's body. You need to reduce the number of servings or delay introducing complementary foods.

Should I give my child store-bought fruit purees?

On the shelves of modern stores you can find a wide range of baby food products. various types, which are analogues of food prepared with one’s own hands:

• Mixtures;
• Porridge;
• Vegetable puree;
• Fruit purees;
• Meat puree;
• Baby juices.

You can introduce fruit puree from a jar into your child’s diet, but be careful. When purchasing baby food, you must carefully read the contents of the product and the release date so as not to purchase a product that is unsuitable for food. You need to choose fruit purees without preservatives or flavor enhancers. Carefully look at the condition of the packaging; it should be free of damage and swelling, which indicate poor quality of the contents.

Ready-made baby food significantly reduces the time spent preparing food and allows the mother to take time to relax instead of cooking for the baby every day.

Useful video about complementary feeding

Vegetable puree is one of the three mandatory complementary foods that must be introduced into a baby’s diet before the age of one year. Often this is where a baby’s acquaintance with “adult” food begins. How to properly prepare and give to a child vegetable complementary foods? Why are vegetables so important for babies?

What are the benefits of vegetables for children, and why are vegetable purees needed?

Whatever vegetables the baby’s puree is made from, it should be:

1. Thicker consistency than milk or adapted milk formula.

How to introduce vegetable purees into a baby's diet

There are no differences from others. The puree should be prepared from one vegetable, with water, without any other additives. It is allowed to dilute it with breast milk or an adapted formula familiar to the baby.

On the first day, preferably before lunch, give one teaspoon. Watch for any problems: regurgitation, bloating and pain in the tummy, frequent stools or pathological impurities in it (foam, water, greens, streaks of blood). If everything is in order, the next day give 2 spoons (if complementary foods are not the first, 3 are possible) and observe again. Continue this way until you have replaced all feedings with vegetable puree. Approximate amount of complementary foods in at different ages you can look here. The serving size will also depend on the baby’s appetite, mood and what and how he ate at the last feeding.

After your baby has gotten used to the full volume of his first vegetable puree in about a week, you can add a small amount of a new vegetable to it. At least a week is allotted for its introduction, after which the third component can be included in complementary foods, and so on.

How to make vegetable puree for your child

It's simple if you follow the rules:

1. Vegetables are thoroughly washed, peeled and washed again under running water. If they were stored in a room accessible to mice, it is advisable to pour boiling water over them.
2. Cut into small pieces and throw into a saucepan of boiling water (on the stove or in the microwave). This way, the beneficial substances are preserved in the pulp and not washed out into the broth. A more successful cooking option is steaming: in a slow cooker, double boiler.
3. The prepared vegetables are rubbed through a plastic sieve or blended in a blender to achieve the desired consistency. If the puree turns out to be too thick, dilute it with boiled water. You can also use a decoction if you are sure that there are no nitrates washed out when boiling into the water.
4. To increase the calorie content of a dish useful to add instead of water breast milk or an adapted formula familiar to the child. For the same purpose, vegetable oil (45 kcal in 1 teaspoon!) and butter (about 30 kcal in a teaspoon, depending on the fat content) are used, and after a year - cream or meat broth.
5. Spicy herbs and feathers onions You can finely chop and grate with a knife, adding to the finished puree, or beat together with vegetables in a blender.
6. It is very advisable to do without table salt at least until the child is one year old.

If you are not sure about the safety of the available vegetables or do not have the opportunity (time or kitchen equipment) to prepare baby puree desired consistency, we recommend giving vegetable complementary foods (at least at first) in the form of canned baby food.

Vegetable puree - general principles of preparation

Vegetable puree is an excellent addition to meat, poultry or fish dishes, and can also be served on its own. Vegetable puree can often be found in children's, dietary or special medical menus. Vegetable puree has a soft, uniform consistency, so it is easily absorbed by the body. The most popular vegetable puree, which can be found in many cuisines around the world, is potato puree. It is prepared very simply: boiled potatoes are mashed with a blender or mashed with a masher, mixed with hot milk, water or vegetable broth, a piece of butter is added and salted to taste. Sometimes a little sautéed onion is also added to this puree. You can diversify classic mashed potatoes with herbs, seasonings and other products: for example, green peas, green beans, champignons, cheese, carrots, turnips, rutabaga, etc.

You can move away from the classics and prepare delicious vegetable puree from Brussels sprouts or cauliflower, broccoli, beets, tomatoes, zucchini, sorrel, asparagus, spinach, pumpkin and other vegetables. In general, all vegetable purees can be divided into 2 categories: single-component or multi-component. It follows from this that you can experiment in different ways and mix a variety of vegetables.

The preparation procedure for all vegetable purees is approximately the same: vegetables are processed, boiled (baked, cooked in a double boiler or slow cooker) and pureed until smooth. This can be done using a masher or blender. Then lay out the crushed additional ingredients, add butter and hot milk. By the way, you can cook vegetables in vegetable broth and grind them together until smooth. Sometimes, instead of butter, you can add any vegetable oil: sesame, olive, pumpkin, etc. Vegetable puree is best served warm.

Vegetable puree - preparing food and dishes

To prepare vegetable puree you need to prepare a kit kitchen utensils, including the following items: saucepan, frying pan, bowl, vegetable cutters and peelers, grater, colander, sieve, knife, cutting board and blender. You may also need a steamer to pre-cook some ingredients. Vegetable puree is served on regular serving plates along with the main dish.

Preparation of products consists of the following steps:

— Washing and further cleaning of vegetables. If necessary, you need to remove the seeds and stalks. Carrots and beets must be carefully scraped; it is better to remove the skin from tomatoes so that it does not get caught in the puree;

— Washing and chopping greens;

— Preparation of salt, pepper and other spices;

— Preparing additional ingredients: softening butter, heating milk, etc.

Vegetable puree recipes:

Recipe 1: Vegetable puree

Many people know how to prepare mashed potatoes, but not everyone knows how to serve it in an interesting way. IN this recipe of the popular vegetable puree, the recipe for the dish and further method of serving are described. To prepare you will need potatoes, green peas and milk.

• Potatoes - several pieces;
• 1-2 tbsp. l. green peas;
• 12 g butter;
• Milk - 40-45 ml;
• Salt.

Wash the potatoes, peel them and cut into pieces as desired. Pour water over the potatoes and let them cook. As soon as the potatoes are completely cooked, pour the broth into a separate glass and crush the potatoes themselves with a potato masher. Heat the milk and pour it into the potatoes. Throw in a piece of butter. Continue kneading everything until smooth. Boil green peas in the drained broth and add to the potatoes. Mix all ingredients. If the puree is too difficult to mix, you can add a little hot broth. Salt the vegetable puree to taste.

Recipe 2: Vegetable puree from carrots

Try instead of usual mashed potatoes prepare carrots. Vegetable puree is perfect as a side dish for many dishes; it is also very tasty on its own. Garlic, ginger and seasonings give the dish a piquant, spicy taste.

• A kilogram of carrots;
• Half a glass of vegetable broth (can be cubed);
• Nut oil - 30 ml;
• Onions - 1 pc.;
• Garlic clove;
• 10 g chopped ginger;
• Cumin powder - 1 tsp;
• Nutmeg - 2 g;
• Mint - a few sprigs.

Boil the broth (or bring water to a boil and dissolve the bouillon cubes), peel, chop and place the carrots in a saucepan. Cook until done (20 minutes). Meanwhile, peel and chop the onion and garlic, fry in a frying pan with a spoonful of nut oil along with cumin and ginger. Transfer the roast to the pan with the carrots and purée all the ingredients with a blender. Season the carrot puree with salt, pepper and nutmeg. Pour in 15 ml of nut oil and mix thoroughly. Serve with mint leaves. Cooled puree can be reheated in the oven or microwave.

Recipe 3: Cauliflower Puree

A very simple recipe for delicious vegetable puree made from cauliflower, milk and flour. For baby food, it is better to prepare a one-component puree from just one vegetable, and for dietary nutrition, you can exclude flour, although it is used in very small quantities.

• 650 cauliflower (fresh or frozen);
• 35-40 g flour;
• 2-3 spoons of milk;
• 75-78 g butter.

Wash the cabbage, separate into florets and boil in salted water. Drain in a colander, let the water drain and transfer to a saucepan. Puree the cabbage in a blender. Fry the flour in butter, mix with hot milk and stir vigorously. Add the mixture to the vegetable puree. Place the pan on the fire, add butter and simmer a little.

Recipe 4: Beetroot puree

Beetroot puree is a surprisingly healthy dish, because it is rich in vitamins, microelements and other beneficial substances. In addition, vegetable puree from beets removes toxins and waste, normalizes digestion and restores blood.

• Half a kilo of beets;
• 15-16 g butter;
• A quarter glass each of milk and carrot juice;
• Tomato juice - 75-80 ml;
• Incomplete Art. l. sugar syrup;
• Salt - to taste.

Wash the beets thoroughly, peel them and cook in a double boiler. Grate the steamed beets on a fine grater, season to taste with salt, pour in vegetable juices and warm milk. Also don't forget to add sugar syrup. Mix all ingredients thoroughly and place on low heat. Add the butter, stir again and bring to a boil. Best served hot or warm.

Recipe 5: Vegetable puree from tomatoes and sweet potatoes

Vegetable puree from tomatoes and sweet potatoes (yams) turns out incredibly tasty, appetizing and healthy. The dish can be served as a side dish or on its own. The seasonings included in the recipe add a refined aroma and rich, piquant taste.

• A kilogram of sweet potatoes;
• 4-5 g salt;
• Turmeric - 2 g;
• A pinch of hot cayenne pepper;
• 1.5 g nutmeg;
• 55-60 ml orange juice;
• 2 g orange zest;
• 45-47 ml melted butter;
• 12 g brown sugar;
• 345 tomatoes;
• 34 g almonds.

Bake the sweet potatoes until tender, then cut them in half and scoop out the flesh with a sharp spoon. Place in a bowl and mash with a masher. Add turmeric, nutmeg, zest, hot peppers, add salt and mix well. Pour in the orange juice and mix the ingredients again. Peel and chop the tomatoes. Heat the oil in a frying pan and add sugar, stirring until it turns reddish and add the tomatoes. Cook over low heat until the tomatoes are soft. Add the tomatoes to the potatoes, mix thoroughly, and heat the mixture evenly. Chop the nuts and fry in a dry frying pan. Serve vegetable puree with toasted almonds.

— You should also try to pierce the vegetables with a knife as little as possible during the cooking process;

— When deciding to prepare vegetable puree for a child, you need to remember that cauliflower, zucchini, turnip and pumpkin are the least allergenic.