Vegetable puree - general principles cooking

Vegetable puree is a great addition to meat, poultry or fish dishes, it can also be served on its own. Vegetable puree can often be found in children's, dietary or special treatment menus. Puree from vegetables has a soft homogeneous texture, so it is perfectly absorbed by the body. The most popular vegetable puree, which can be found in many cuisines of the world, is mashed potatoes. It is prepared very simply: boiled potatoes are mashed with a blender or mashed with a crush, 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 such a puree. You can diversify classic mashed potatoes with greens, seasonings and other products: for example, green peas, green beans, mushrooms, cheese, carrots, turnips, swedes, etc.

You can move away from the classics and cook 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. From this it follows that you can experiment in any way and mix a variety of vegetables.

The cooking scheme 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. You can do this with a pusher or a blender. Then spread the crushed additional ingredients, add butter and hot milk. By the way, you can cook vegetables in vegetable broth and grind until smooth with it. 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 set of kitchen utensils, including the following items: a pot, a frying pan, a bowl, vegetable cutters and peelers, a grater, a colander, a sieve, a knife, a cutting board and a blender. You may also need a steamer to pre-cook some ingredients. Vegetable puree is served on ordinary serving plates along with the main course.

Product preparation 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 come across in mashed potatoes;

- Washing and chopping greens;

– Preparation of salt, pepper and other spices;

- Preparation of additional ingredients: softening butter, heating milk, etc.

Vegetable Puree Recipes:

Recipe 1: Vegetable Puree

Many people know how to cook mashed potatoes, but not everyone knows how interesting it is to serve. This recipe for a popular vegetable puree describes the recipe for the dish and a further method of serving. For cooking, you need potatoes, green pea and milk.

Required Ingredients:

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

Cooking method:

Rinse the potatoes, peel and randomly cut into pieces. Pour water over potatoes and bring to a boil. As soon as the potatoes are completely cooked, drain the broth into a separate glass, crush the potatoes themselves with a crush. Heat milk and pour over potatoes. Throw in a piece of butter. Continue kneading until homogeneous mass. Boil green peas in the drained broth and lay out to the potatoes. Mix all ingredients. If the puree is too difficult to mix, you can add a little hot broth. Salt vegetable puree to taste.

Recipe 2: Vegetable Carrot Puree

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

Required Ingredients:

• A kilogram of carrots;
• Half a glass vegetable broth(can be from cubes);
• Nut oil - 30 ml;
• Onion - 1 pc.;
• garlic clove;
• 10 g chopped ginger;
• Cumin powder - 1 tsp;
• Nutmeg - 2 g;
• Mint - a few branches.

Cooking method:

Boil the broth (or bring water to a boil and dilute the bouillon cubes), peel the carrots, chop and put in a saucepan. Cook until tender (20 minutes). In the meantime, peel and chop the onion and garlic, fry in a pan with a spoonful of walnut oil along with cumin and ginger. Transfer the roast to the pan with the carrots and puree 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. The cooled puree can be reheated in the oven or in the microwave.

Recipe 3: Cauliflower Vegetable Puree

A very simple recipe for a delicious vegetable puree made from cauliflower, milk and flour. For baby food, it is better to prepare a one-component puree from only one vegetable, and for diet food flour can be excluded, although it is used in very small quantities.

Required Ingredients:

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

Cooking method:

Rinse the cabbage, disassemble into inflorescences and boil in salted water. Drain in a colander, let the water drain and transfer to a saucepan. Puree the cabbage with a blender. Fry the flour in butter, mix with hot milk and stir vigorously. Pour mixture into vegetable puree. Put the pan on the fire, add the butter and boil a little.

Recipe 4: Beetroot Puree

Beetroot puree is an amazingly healthy dish, because it is rich in vitamins, trace elements and other useful substances. In addition, beetroot vegetable puree removes toxins and toxins, normalizes digestion and restores blood.

Required Ingredients:

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

Cooking method:

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

Recipe 5: Vegetable Tomato Puree with Sweet Potato

Vegetable puree from tomatoes and sweet potatoes (yam) is incredibly tasty, appetizing and healthy. The dish can be served as a side dish or on its own. The seasonings included in the recipe give an exquisite aroma and a rich spicy taste.

Required Ingredients:

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

Cooking method:

Bake sweet potatoes until tender, then cut in half and scrape out the flesh with a sharp spoon. Put in a bowl and crush with a masher. Add turmeric, nutmeg, zest, hot peppers, salt and mix well. Pour in Orange juice and mix the ingredients again. Peel the tomatoes and chop. Heat the oil in a frying pan and put the sugar, bring, stirring, until a reddish hue and put the tomatoes. Cook over low heat until the tomatoes are soft. Put the tomatoes to the potatoes, mix thoroughly, warm the mass evenly. Chop nuts and fry in a dry frying pan. Serve vegetable puree with roasted almonds.

Vegetable puree - secrets and helpful tips from the best chefs

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

- Having decided to cook vegetable puree for a child, you need to remember that cauliflower, zucchini, turnips and pumpkins are the least allergenic.

When it comes time to introduce complementary foods, many parents are confused. At what age should you give your first solids? Do you cook baby food yourself or buy industrial products, in jars? The book "Food for the little ones" offers a modern European view on this issue and dispels many doubts. Here are some homemade vegetable and fruit puree recipes and tips for storing them.

The mash feeding phase is not a hard-coded period that must last a fixed number of weeks. Some parents skip it altogether, while others believe that vegetable and fruit purees should be the basis of complementary foods for several months. But in any case, puree is just the beginning, the first step on the way to "normal" food. As soon as the child is ready for this, it is very important to accustom him to dense foods, to food that can be taken with his hands and chewed.

Try making simple one-ingredient purees, and as your child gets used to them, move on to more complex recipes.

If you are going to feed your baby mashed potatoes, I recommend getting a stationary blender with a tall jug. Hand-held immersion blenders are great for puréeing soups or other fairly thin mixtures, but they don't always work well with thicker ones.

When making puree for children, there is no need to wear a white coat and hair net, but it is still worth remembering hygiene. In young children, the immune system has not yet strengthened, and they are more susceptible to viruses, and food poisoning is extremely dangerous for them. In addition, by peeling, slicing, and rubbing fruits and vegetables, you give bacteria more room to feed and thrive. No need to panic, just follow some rules.

Basic hygiene rules for mashed potatoes

The cooled puree from boiled products can be kept in the refrigerator for 24 hours or frozen in small portions. The classic freezer is the ice tray, but I prefer silicone molds for mini muffins. They have the perfect volume for a single serving of puree and are very easy to take out. Defrost the puree in the refrigerator, then reheat well and cool slightly before serving. You can't reheat more than once.

Fresh fruit puree should not be frozen, because when defrosted, they will need to be heated up a lot, and this is not very good.

Many vegetables and fruits need to be mashed with water. Instead, you can use breast or artificial milk - it will enrich the mixture with calories and nutrients. But if you're going to keep the puree in the fridge or freezer, diluting it with milk isn't very sanitary from a sanitation point of view. Purees to be stored are best diluted with water - moreover, the one in which vegetables or fruits were prepared, because some of the vitamins passed into it. Puree intended for freezing is best made quite thick; and after defrosting and reheating, fresh milk or fresh hot broth can be added to it.

Getting Started: One Ingredient Puree

Next step: blended purees

When the child gets used to the simplest purees, move on to more complex options. Gradually make the puree thicker and more satisfying by adding ingredients rich in proteins, carbohydrates and fats.

As soon as it seems to you that the child is ready for this, make the puree thicker, do not wipe, but knead or chop the ingredients. To make the puree more satisfying, try these supplements:

• before serving, add grated cheese, a little cream, butter or whole natural yogurt - if the child is already six months old;
• hard-boiled and chopped egg - again, if the child is six months old;
• a little finely chopped freshly cooked chicken or fish;
• boil rice or pasta with vegetables;
• if you are cooking vegetables in water, add red lentils.

Broccoli, potatoes and fish. Potatoes should not be ground in a blender or food processor - this makes them sticky. It is better to mash it by hand or add it to mashed potatoes from other vegetables. Bake 1 potato at 200°C for an hour until soft. Toward the end of baking, place 1 small fish fillet (like saithe or mackerel) on a foil-lined baking sheet and place in the oven for 10 minutes. Disassemble the fish into flakes, carefully removing the bones. Cut off the tough stems from 250 grams of broccoli and place it in a double boiler or fine sieve set over a pot of boiling water. Cover and cook until soft, about 8 minutes. Cut the cooked potatoes in half and scrape out the pulp, then mash. Either puree fish and broccoli or chop very finely. Mix with mashed potatoes, adding liquid if desired. Approximately 300 ml puree.

Spinach, spelt and onion. Pour 50 g spelled (or barley) into a small saucepan and cover with plenty of water. Bring to a boil and cook over high heat for about 20 minutes, until fully cooked (barley is cooked longer). Drain and save water. Wash 300 g of spinach and tear off the tough stems from large leaves; leave small ones whole. Place the spinach in a saucepan and set aside medium fire(the water left on the leaves is enough for cooking). Cover and let spinach wilt - it only takes 3-4 minutes. Drain in a colander (but don't squeeze). Finely chop 1 small onion. Heat in a saucepan where spinach was cooked, 1 tbsp. l. rapeseed or olive oil over medium heat and sauté the onion for 10 minutes, until soft. Grind spelt, spinach and onion in a blender, adding another 1 tbsp. l. oils. Dilute a little with water from cooking spelled. Spelled will give the puree a nice, slightly lumpy texture. Approximately 500 ml.

Chicken and salad. slice 2 chicken thigh without skin and bones into identical pieces. Place them in a small saucepan and add just enough water to barely cover the chicken. Bring to a boil, reduce heat and cook for 8 minutes. Meanwhile, coarsely chop 1 head of romaine lettuce. Add to chicken, stir and cover. Cook for another 3 minutes, tossing a couple of times, until the salad is completely wilted. Put everything together in a blender and puree. You will get approximately 300 ml.

Fruit puree

As soon as the child is ready for this, make the puree thicker, do not wipe, but knead or chop the ingredients. For a richer puree, try the following:

• before serving, add cream or natural yogurt - if the child is already six months old;
• mix fruit puree with porridge - oatmeal or from other cereals;
• add a little spice - for example, a pinch of cinnamon or a few drops of vanilla extract.

Citrus fruits and berries can cause allergies. Give them along with fruits that are definitely not causing problems for your child to track the reaction.

Apple and dried apricots. Place 100 g dried apricots in a small saucepan, cover with water and leave overnight. Peel 2 apples, remove the core and cut into slices. Add dried apricots to a saucepan, bring to a boil and cook for 10 minutes, stirring frequently, until soft. Rub in puree. You will get approximately 300 ml.

Pear and papaya. If you have a couple of soft ripe pears, you don't need to boil them - just peel and chop coarsely. Peel hard pears, core and chop coarsely, then place in a double boiler or fine sieve over a saucepan of low-simmering water. Cover and cook for 10 minutes, until soft; let cool. Cut the papaya in half, remove the seeds, scrape out the pulp and mix with the pears, then puree. Since the puree contains fresh fruit, it is best to serve it immediately. Approximately 300 ml.

Berries and banana. Mash 200 g of a mixture of berries - strawberries, blueberries, raspberries, blackberries, etc. If you used berries with large seeds, such as raspberries, rub them through a sieve. Mix with 1 ripe banana, sliced ​​and mash into a puree. Since there is fresh fruit here, it is best to serve puree immediately. Approximately 300 ml.

Discussion

Thanks for the article and advice! And when it came time for us to introduce vegetables into the diet, there were no fresh ones in stores and markets yet, and I am wary of frozen store-bought vegetables. So I decided to try the canned puree. She chose Heinz zucchini puree (as our pediatrician advised). Daughter liked the puree from the first spoon! Now, in the season of vegetables and fruits, I will try to make purees myself.

The recipes are very good I will try to enter. But the eldest flatly refused to eat what I cooked, no matter how hard I tried. Serve her store-bought purees and that's it. I don't know how the little one will react. Homemade is always better, hope you enjoy it.

Comment on the article "Complementary foods: how to make mashed vegetables and fruits. 10 recipes"

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We offer simple recipes and helpful cooking tips.

Proper and healthy nutrition is the key to health and Have a good mood any child, which is why you need to carefully choose products for the baby's diet. This is especially true for baby purees, as this is the first dish that a child tries after breastfeeding or artificial feeding. Puree should be prepared only from high-quality and fresh products, be hypoallergenic and not contain artificial additives. Now on the shelves of stores there is a wide selection of vegetable, fruit and meat purees for every taste and budget. However, puree for the baby can be prepared at home using a blender.

Making your own baby purees has its advantages. Firstly, you will be sure that only the freshest and healthy foods, especially if it is fruits and vegetables grown in their own summer cottage. Secondly, homemade purees can cost you much less than store-bought ones. So how do you make delicious, healthy, and nutritious purees that your little one will love? We offer you some simple and healthy recipes single- and multi-component vegetable, fruit and meat baby purees.

Vegetable purees

It is best to start complementary foods with vegetable purees from zucchini and cauliflower. These vegetables are very easy to digest and rarely cause allergies. A little later, you can introduce pumpkin, potatoes, green peas and turnips into the child's diet. Remember that at the first feeding, butter, sugar, salt and other additives should not be added to the puree: this can be done when the child is 1 year old.

Cooking baby pumpkin vegetable puree

Pumpkin puree has a pleasant sweetish taste, so, as a rule, kids eat it with pleasure. In addition, pumpkin is just a storehouse of vitamins: it contains iron, carotene, pectin, vitamins B, C, E, D, PP and even T - a rare vitamin responsible for metabolism in the body.

For mashing, you need to choose a small pumpkin weighing up to 3-5 kg ​​(small pumpkins are usually juicier and more palatable and much easier to peel than "adult" pumpkins). First, wash the pumpkin thoroughly and cut it into two parts. Next, cut it into slices - as much as your baby will eat, peel and cut into cubes. Then boil the pumpkin in a double boiler or saucepan: throw it into boiling water and cook for 20 minutes until the vegetable is completely softened. After the pumpkin is cooked, beat it in a blender until smooth. If the puree is too thick, you can add a little breast milk, infant formula, or water. Cool the puree to 30 degrees, then you can feed the baby.

Cooking baby vegetable broccoli puree

Do you want to understand other important issues? Read

Whether the baby eats mother's milk or mixtures, there comes a moment when he needs to receive other food. Even experienced mothers are wondering where, how and when to start feeding a baby. Pediatricians advise starting to get acquainted with gastronomic diversity by trying vegetable puree or porridge. What do parents need to know about vegetable puree as the first feeding?
Supplementation can solve problems with the baby's weight and digestion. So, vegetable puree is suitable for overweight children, constipation. The calorie content of children's cereals will help the baby get stronger, normalize his metabolism. However, vegetable puree is considered the best option. It contains fiber, a large amount of vitamins and minerals.

Modern pharmacies and supermarkets offer a huge selection of purees for the first feeding and various vegetables from different manufacturers. So is it worth it for moms already loaded with household chores to cook the baby themselves? Isn't it easier to buy ready-made meals? Both homemade and store-bought purees have their advantages and disadvantages.

homemade puree		Purchased canned food
pros	Minuses	pros	Minuses
Known composition	Time costs	Menu variety	Possibility to buy an expired product
Production date known	Lack of process sterility	Time saving	Frequent discrepancy between the declared composition on the label and the contents of canned food
Possibility to choose high-quality products for cooking		The product meets the age needs of babies	Most manufacturers produce their products according to specifications ( specifications), that is, not made according to the requirements of GOST.
Compliance with storage conditions under personal control		Ease of use
Possibility to prepare the required amount of food		Easy to store (can be taken on the go)

Another big advantage of homemade vegetable puree is that food prepared by mother's hands with love for the baby and thoughts about him will be tastier and doubly healthy for the crumbs. What can not be said about the automated process for the production of canned purees.

How to choose ready-made vegetable puree?

When choosing canned food with vegetable puree in the store, pay attention to:

• appropriate product for the age of the baby.
• date of manufacture, expiration date.
• compliance of these storage conditions with the conditions indicated on the label (if the temperature regime was violated, the product may be spoiled).
• packaging. It must not be deformed. If this is a jar, the lid should not be swollen.
• compound. Study it carefully. It happens, for example, that a manufacturer misleads consumers by placing a large inscription “Sugar Free” on the label, in fact, including glucose-fructose syrup in the composition.
• production conditions. Give preference to canned food marked GOST.

Choice of vegetables for puree

According to its composition, puree can be mono- and multi-component, that is, consisting of one or more products. The vegetables included in the puree recipe affect its usefulness, nutritional value, and impact on the baby's body. Properly compose a menu for your baby, the table will help.

	Vitamins, nutrients	Effect on the body	Possibility of an allergic reaction	Recommended age to start weaning
vegetable marrow	Vitamins A, C, fiber, potassium, copper, low calorie.	Strengthening effect on the cardiovascular system, improving digestion.	Hypoallergenic	From 4 months
Broccoli	Calcium, minerals, vitamin E (powerful antioxidant)	Improvement of digestion and appetite, development and protection of vision, strengthening of the immune system, bone growth.	Hypoallergenic	From 4 months
Cauliflower	Vitamins of group B, PP, C, E, K, potassium, phosphorus	Strengthens blood vessels, bone tissue, enhances immunity.	Low degree of allergenicity	From 4 months
White cabbage	Compounds of chlorine and sulfur	antiseptic action, cleansing the stomach and intestines in disorders	Rare cases of allergies	From 7 months
Pumpkin	Fiber, iron, carotene, mineral salts of phosphorus, potassium, B vitamins, vitamin K, pectin.	Normalization of the stool, reducing the risk of developing anemia, strengthening the walls of blood vessels, stimulating physical and neuropsychic development, stimulating normal blood clotting, improving appetite, and digestion.	Low allergenic product	From 5 months
Carrot	Carotene (vitamin A), B vitamins, potassium salts, phytoncides.	Stimulation of growth, strengthening of bones, health of gums, teeth, hair, skin.	Possible allergy	From 4 months
Beet	Vitamins C, B, PP, iron, folic acid,	Stimulation of the formation of red blood cells, improving the process of oxygenation of muscle tissues.	Frequent occurrences of allergies	From 8-9 months.
Potato	Phosphorus, potassium, starch, vitamins of groups B, C, E, A.	Eliminate toxins from the body, strengthen the cardiovascular system	Low degree of allergenicity	From 4-4 ½ months.

After introducing all vegetables into the baby's diet, it will be good to alternate different types mashed potatoes so that the baby receives a variety of nutrients, vitamins and minerals.

Vegetable puree recipes for babies

How to cook vegetable puree for a child? Puree made at home is recommended to be consumed immediately, without leaving it for storage in the refrigerator, without subjecting it to heating. Vegetables are steamed or in an enamel saucepan. The first method is preferable, since it retains most of the vitamins and minerals. During normal cooking, foods may lose their nutritional value. Root crops (potatoes, carrots, beets) are advised to soak for several hours, in order to avoid the nitrates contained in them from entering the baby's food.
So, how to prepare mashed potatoes for the first feeding (algorithm of actions):

1. Take fresh vegetables (you can also use frozen ones), wash them thoroughly.
2. Remove skins, seeds.
3. Rinse again, pour over with boiling water.
4. Cut into small pieces.
5. Dip in boiling water (or put in a double boiler).
6. Cook until tender (about 15-20 minutes, depending on the size of the pieces).
7. Cool, rub through a strainer, or chop in a blender. Usually a strainer is used for a small amount of puree, a blender for a larger amount.
8. To achieve a thinner consistency, add breast milk, formula, or water in which vegetables were boiled.
9. Salt, sugar or other spices are not recommended by nutritionists and pediatricians. A few weeks after the introduction of vegetable puree, you can add to it vegetable oil at the rate of 0.5 tsp per 50 g of the finished product.

Proper complementary foods

How do you introduce your baby to new foods? How to give a child vegetable puree?

• The beginning of complementary feeding of a child depends on the type of feeding and the individual characteristics of the baby. So, babies receiving breast milk are advised to introduce new food from 6-7 months. Babies who eat mixtures are recommended earlier complementary foods - from 4-5 months.
• The first puree should be monocomponent (from one vegetable) green or white.
• It should be given, starting with small portions (1/2 tsp), gradually increasing the amount of food to 150 g / 200 g by 1 year.
• After trying a new food, offer the child a breast (or a mixture, if artificial feeding) until full saturation.
• Vegetable puree can be used from 4 months. to make up for the lack of breast milk during the period.
• Do not rush to immediately diversify the crumbs menu. There may be an allergic reaction to some products (rash, redness, peeling of the skin, etc.). Observe for 4-7 days. In the absence of any signs of allergy, proceed to the introduction of the next vegetable.
• Give multi-component purees to the baby only if he has tried each vegetable separately. Eliminate in advance from the composition of products that cause allergies in the child.

Following all the rules of the first feeding, listen to your intuition. If the child is breastfed at 4-5 months. perfectly manages without supplementary feeding, gains weight, you should not rush. Pay attention to his interest in adult food, the appearance of the first teeth. These signs will tell you that it's time to get to know a new food.

And our selection of the best vegetable puree recipes for the first feeding, which you can easily prepare at home.

Most often, the first complementary foods for babies begin with zucchini, cauliflower or broccoli. These are the most hypoallergenic vegetables, that is, those to which children usually do not have an allergic reaction. You should start with a monocomponent puree (puree made from one vegetable), and then, when you have already introduced several different vegetables one at a time, and there was no allergic reaction to them, you can prepare vegetable purees from two or more tested vegetables.

In our selection, you will find 12 of the best mono- and multi-ingredient vegetable purees for baby's first foods, many of which can be prepared in as little as 15 minutes.

12 best vegetable puree recipes for the first feeding

Vegetable puree from potatoes for the first feeding

Potatoes have mass useful properties: it has a positive effect on the state of the digestive system, stabilizes the metabolism and strengthens the cardiovascular system. In addition, it is simply delicious, nutritious and easy to prepare according to our recipe, which you will find at the link:.

3 recipes for vegetable puree from cauliflower for feeding

The best way to prepare cauliflower for baby food is not to boil it, but to steam it. In our selection at the link you will find instructions on how to cook cauliflower for the first feeding, cauliflower and broccoli puree, as well as cauliflower, potato and zucchini puree.

3 recipes for vegetable puree from fresh green peas for complementary foods

By the amount of protein, green peas are comparable to beef, while it is well absorbed. It also contains a large amount of vitamin C and selenium, and it is recommended to introduce it into the children's diet to prevent anemia. Here you will find information on when to introduce green peas to your baby, as well as how to make puree of fresh green peas, a recipe for puree of green peas, spinach and apple, and a recipe for puree of green peas, fennel and peach.

Vegetable puree from carrots and broccoli and cheese for feeding

The combination of broccoli with mashed potatoes and cheese - great recipe for vegetable complementary foods, because thanks to him the child will eat more healthy greens. A strong enough aroma of broccoli will well set off the mild taste of mashed potatoes. Moreover, you remember that broccoli is a super vegetable: it is an excellent source of vitamin C, beta-carotene, folic acid, iron and potassium. You can find the full recipe here:.

Pumpkin vegetable puree with prunes and yoghurt for feeding

The main advantage of this pumpkin puree for babies is that it is saturated with vitamin A, beta-carotene, potassium, protein and iron. And by mixing pumpkin with yogurt and prunes, your child will not only get a large dose of beneficial bacteria that will improve his digestion, but also a lot of fibers that will help to easily cleanse the intestines, which is especially important for children who suffer from constipation. Recipe link:.

Vegetable puree from carrots, sweet potatoes, peppers with chicken for feeding

If the child has already managed to try monocomponent vegetable and meat purees as the first complementary foods, you can offer him this bright, tasty, and most importantly healthy, the recipe of which you will find at the link.