Homemade baby puree. Vegetable puree - the best recipes Vegetable puree without potatoes

“Do you want to be healthy? Eat vegetables every day!” nutritionists never tire of repeating. Vegetables today, fortunately, can be bought in supermarkets at any season, so you can prepare various dishes from them all year round. And you can really prepare a lot of vegetable dishes. One of the options is vegetable purees, which have a very good effect on the functioning of the gastrointestinal tract and bring only all kinds of benefits to the body. What vegetables can you use to make tasty and healthy purees and how is this done?

When are pureed vegetables healthier than regular vegetables? For everyone who suffers from various gastrointestinal diseases, it is better to eat vegetables in the form of puree, because in boiled form, they are better perceived and digested, straining the digestive system much less than in their raw form. In addition, many vitamins are better absorbed - for example, the situation with carrots is this: beta-carotene is found only in boiled carrots, but they also have 3 times more lutein and antioxidants than raw ones. From boiled spinach or broccoli you will get 10 times more carotenoids, and there are many such examples for all types of vegetables. Raw vegetables, as you know, are rich in pectin and fiber, and for a fragile child’s digestive system or an adult weakened by some disease, this will be a real shake-up, not at all useful, but even dangerous.

Some vitamins are, of course, lost when vegetables are cooked, but the remaining vitamins are absorbed much better than from raw vegetables. It is easy to solve the problem of significant loss of vitamins in our time - cook vegetables not in water, but steam them in a double boiler, this option for preparing them will be the most optimal.

Most vegetables are suitable for making delicious purees: potatoes, carrots, champignons, beans, spinach, lentils, cauliflower and white cabbage, broccoli, zucchini, pumpkin, eggplant, celery, peas, leeks and even regular onions.

The principle of preparing any vegetable puree is approximately the following: first, vegetables need to be boiled until tender with a small amount of water or steamed, or baked directly in the peel in the oven (for potatoes this is the preferred method of preparation), then chop them, adding cream or milk, butter or vegetable oil , spices, salt and vegetable broth or any broth, if necessary.

Recipes for delicious and healthy vegetable purees

The perfect mashed potato recipe

You will need: potatoes, milk, cream, salt, pepper.

How to make healthy mashed potatoes. Boil the peeled potatoes in a double boiler, or bake them in the oven until tender in their skins. Place the potatoes in a large container, after peeling them; if they were cooked in their skins, mash them into a puree using a potato masher or using a special blender attachment. Add heated milk in which butter has been diluted (the amount of these ingredients depends on taste and depending on the desired consistency of the puree), it is also better to salt the milk in advance. Stir the puree, season it with fresh or dried herbs and serve hot.

This mashed potato will not only be tasty, but also healthy. And when boiling potatoes using the common method, only starch remains in it, which is harmful to the figure.

Mashed potatoes are, of course, the leader among vegetable purees. Next in decreasing popularity are champignons, peas, pumpkin, zucchini, broccoli, cauliflower and regular cabbage, and carrots.

Champignon puree recipe

You will need: champignons, butter, lemon juice, pepper, salt, milk sauce.

How to make mushroom puree. Peel the raw mushrooms and grind in a meat grinder using the thickest wire rack. Melt the butter in a frying pan, add the mushroom mixture, pepper, add salt, add lemon juice, simmer until most of the liquid has evaporated, then pour in the milk sauce, boil and serve the puree.

As for the milk sauce, the simplest, not too thick milk sauce made from milk mixed with flour and butter is suitable for this mushroom puree.

Pea puree recipe

You will need: 500 g peas, 2 tbsp. butter, salt to taste.

How to make pea puree. Wash the peas, put them in a saucepan, add water, bring to a boil, lower the heat, cook under the lid until tender, drain almost all the water, then use a blender to puree the peas with a small amount of liquid, season it with oil, pepper and salt to taste. This puree is good as a side dish for meat.

Pumpkin puree recipe

You will need: pumpkin, butter, pepper, salt.

How to make pumpkin puree. For this puree, it is best to bake pumpkin in the oven or steam it. If it is baked in the oven, you need to peel and cut it into small pieces, put it in a mold, cover with foil, bake for about 20 minutes until soft. Mash the pumpkin and add butter, pepper and salt to taste.

Zucchini puree recipe

You will need: zucchini, butter, pepper, salt.

How to make zucchini puree. Peel the squash and remove the seeds. Pour in cold water and let sit for several hours, drain the water, chop the zucchini, boil in a pan of water or steam for 20 minutes. Mash the zucchini with a masher or blender, adding oil, pepper and salt to taste.

Cabbage puree recipe

You will need: white cabbage, garlic, pepper, salt.

How to make cabbage puree. Remove the outer leaves from the head of cabbage, cut it and take the required amount of cabbage, place it in a double boiler or saucepan with boiling water, boil until soft for 20-30 minutes, then use a blender to puree it, adding garlic, salt and pepper to taste. .

Carrot and any other vegetable puree is prepared according to the same principle - the vegetable is boiled, then crushed with the addition of butter, milk or cream, pepper and salt. In almost any recipe, you can replace butter, cream or milk, or add them additionally - vegetable purees with these ingredients turn out more tender and airy.

As you can see, there is nothing complicated in preparing such side dishes, but the resulting dish has enormous health benefits for both children and adults. Be healthy!

Which meat grinder to choose. We'll tell you.

Whether the baby is fed mother's milk or formula, there comes a time when he needs other food. Even experienced mothers wonder where, how and when to start feeding their 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 a first complementary food?
Supplementary feeding can solve problems with the baby's weight and digestion. So, vegetable puree is suitable for children with excess weight and constipation. The calorie content of baby porridge will help the baby get stronger and 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 first feeding and various vegetables from different manufacturers. So is it worth it for mothers who are already overloaded with household chores to cook for their baby themselves? Isn't it easier to buy ready-made food? Both homemade purees and store-bought ones have their advantages and disadvantages.

Homemade puree		Store-bought canned food
pros	Minuses	pros	Minuses
Composition known	Time costs	Variety of menu	Possibility of purchasing expired product
Production date known	Lack of process sterility	Save time	Frequent discrepancies between the stated composition on the label and the contents of the canned food
Possibility of choosing quality products for cooking		The product meets the age needs of babies	Most manufacturers produce their products according to specifications (technical specifications), that is, not made according to GOST requirements.
Compliance with storage conditions under personal control		Ease of use
Possibility of preparing the required amount of food		Easy to store (you can take it with you on the go)

Another great advantage of homemade vegetable puree is that food prepared by mother’s hands with love for the baby and thoughts about him will be doubly tastier and healthier for the baby. The same cannot be said about the automated process for the production of canned purees.

How to choose ready-made vegetable puree?

When choosing canned vegetable puree in a store, pay attention to:

product suits the baby's age.
date of manufacture, expiration date.
compliance of these storage conditions with the conditions specified on the label (if the temperature regime has been violated, the product may be spoiled).
packaging. It should not be deformed. If it 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, but in fact includes glucose-fructose syrup in the composition.
production conditions. Give preference to canned goods marked GOST.

Selection of vegetables for puree

In terms of its composition, the puree can be mono- or polycomponent, that is, consisting of one or several products. The vegetables included in the puree recipe affect its usefulness, nutritional value, and effect on the baby’s body. This table will help you create a menu for your baby correctly.

	Vitamins, nutrients	Effect on the body	Possibility of an allergic reaction	Recommended age for starting complementary feeding
Zucchini	Vitamins A, C, fiber, potassium, copper, low calorie content.	Strengthening effect on the cardiovascular system, improving digestion.	Hypoallergenic	From 4 months
Broccoli	Calcium, minerals, vitamin E (powerful antioxidant)	Improving digestion and appetite, developing and protecting vision, strengthening the immune system, bone growth.	Hypoallergenic	From 4 months
Cauliflower	Vitamins B, PP, C, E, K, potassium, phosphorus	Strengthens blood vessels, bone tissue, strengthens the immune system.	Low degree of allergenicity	From 4 months
White cabbage	Chlorine and sulfur compounds	antiseptic effect, cleansing the stomach and intestines in case of disorders	Rare cases of allergies	From 7 months
Pumpkin	Fiber, iron, carotene, mineral salts of phosphorus, potassium, B vitamins, vitamin K, pectin.	Normalization of stool, reducing the risk of anemia, strengthening the walls of blood vessels, stimulating physical and neuropsychic development, stimulating normal blood clotting, improving appetite and food absorption.	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 allergies	From 4 months
Beet	Vitamins C, B, PP, iron, folic acid,	Stimulates the formation of red blood cells, improves the process of oxygen saturation of muscle tissue.	Frequent cases of allergies	From 8-9 months.
Potato	Phosphorus, potassium, starch, vitamins B, C, E, A.	Removing toxins from the body, strengthening the cardiovascular system	Low degree of allergenicity	From 4-4 ½ months.

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

Recipes for vegetable purees for infants

How to prepare vegetable puree for a child? It is recommended to consume puree made at home immediately, without storing it in the refrigerator or heating it. Vegetables are steamed or in an enamel saucepan. The first method is preferable, as it retains most of the vitamins and microelements. During normal cooking, foods may lose their nutritional value. It is recommended to soak root vegetables (potatoes, carrots, beets) for several hours to prevent the nitrates they contain from getting into your baby’s food.
So, how to prepare puree for the first feeding (algorithm of actions):

Take fresh vegetables (you can also use frozen ones) and wash them thoroughly.
Remove peel and seeds.
Rinse again and pour over boiling water.
Cut into small pieces.
Place in boiling water (or place in a steamer).
Cook until done (about 15-20 minutes, depending on the size of the pieces).
Cool, rub through a strainer, or grind in a blender. Usually, a strainer is used for small amounts of puree, and a blender for larger quantities.
To achieve a thinner consistency, add breast milk, formula or water in which the vegetables were boiled.
Nutritionists and pediatricians do not recommend adding salt, sugar or other spices. A few weeks after the introduction of vegetable puree, you can add vegetable oil to it at the rate of 0.5 tsp. per 50 g of finished product.

Proper complementary feeding

How to introduce a baby to new food? How to properly give vegetable puree to your child?

The start of complementary feeding for a child depends on the type of feeding and the individual characteristics of the baby. Thus, children receiving breast milk are advised to introduce new foods from 6-7 months. For babies fed with formula, complementary feeding is recommended earlier - 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 your baby breastfeeding (or formula if bottle-feeding) until full.
Vegetable puree can be used from 4 months. to replenish the lack of breast milk during the period.
Don’t rush to immediately diversify your baby’s menu. An allergic reaction to some products may occur (rash, redness, peeling of the skin, etc.). Observe for 4-7 days. If there are no signs of allergy, proceed to the introduction of the next vegetable.
Give multi-component purees to your baby only if he has tried each vegetable separately. Eliminate products that cause allergies in your child in advance.

Following all the rules for the first feeding, listen to your intuition. If the child is breastfed at 4-5 months. He manages well without supplementary feeding, gains weight, there’s no need to rush. Pay attention to his interest in adult food and the appearance of his first teeth. These signs will tell you that it is time to introduce yourself to new food.

It is advisable to start introducing the first complementary foods into the baby’s diet with vegetable puree or porridge. Many pediatricians still advise opting for vegetable puree, since vegetables contain useful vitamins, organic acids and microelements, in addition, they contain plant fibers and pectins, which normalizes the intestinal microflora and does not cause constipation. If the baby is not gaining weight well or has loose stools, it is better to give preference to porridge. In any case, regarding the choice of complementary foods for the baby, you should consult a pediatrician.

Vegetable puree is considered one of the most optimal options for first complementary feeding.

The procedure for introducing vegetables into a baby's diet

The order of introducing vegetable complementary foods is determined depending on the main qualities of the vegetables. The table below will help you figure out the order of introducing complementary foods with vegetables.

Vegetable name	Characteristic	Risk of developing allergies
	Suitable for overweight children. Helps remove toxins, has a diuretic effect, eliminates constipation problems.	Very low
	Improves digestion, effectively restores hemoglobin levels and reduced immunity.	Short
	It is distinguished by its high calorie content and high content of starch, the excess of which can cause bloating and pain in the tummy, and increased bowel movements. The share of potatoes in mashed potatoes should not exceed 20-30% of the total volume. Before cooking, cut the potatoes in half and soak in water for 1-2 hours.	Average level
	Has anti-inflammatory, antiseptic effect. It can improve the condition of the skin and is very beneficial for the eyes.	High
	It has a beneficial effect on the functioning of the digestive system, prevents the formation of constipation, and cleanses the body. Increases immunity.	High

Mashed potatoes familiar to adults should be given to a child carefully, in small quantities (more details in the article:)

5-6 months – zucchini. Low in calories, contains copper and potassium.
5-6 months – cauliflower. It has a high content of potassium, calcium, phosphorus and iron.
6-7 months – potatoes. Helps improve metabolism.
7-8 months – pumpkin (more details in the article:). Enriched with fiber, iron and carotene.
9 months – carrots. It is characterized by a high content of vitamin B, carotene, potassium and phytoncides.
9 months – green peas. Contains vitamins B, C and PP.
9-10 months – beets (we recommend reading:). Contains vitamins B, C and iron.
After 1 year - cucumbers, tomatoes, eggplants and bell peppers. In children younger than this age, the gastrointestinal tract cannot yet digest foods containing coarse fiber, which can contribute to the formation of increased gas, bloating and abdominal pain.

The volume of vegetables during the 6th month should be in the range from 50 to 100 g, during the 7th month - 150 g, by the year the volume is increased to 200 g. Taking into account the age and taste of the child, the mother herself can begin to choose which vegetables used for preparing multi-component dishes.

Zucchini puree is an ideal option for the first feeding of a baby

Rules for feeding vegetables for the first time

If it is necessary to introduce vegetable complementary foods into the baby’s diet before six months (but not earlier than 4 months of age), the choice between vegetables and porridge is made taking into account the weight of the baby and the nature of the stool. When introducing complementary foods, follow these rules:

To track how your child reacts to each individual ingredient, give your baby vegetable complementary foods in the form of a one-component puree. After getting used to each individual product, try introducing multi-component dishes into your diet.
As your first vegetable supplement, choose zucchini, broccoli or cauliflower (we recommend reading:). If the introduction to one vegetable puree was successful, try giving dishes from other vegetables, depending on the baby’s age.
Follow the standard scheme for introducing complementary foods: on the first day, the baby is given 1/4 teaspoon to try, on the second day – 1/2, etc. The serving volume is increased to 50 g (when replacing vegetables, feeding with the mixture is up to 100-150 g). It is optimal to introduce a child to a new product in the first half of the day. After the baby eats vegetable puree, he needs to be supplemented with breast milk or formula. The baby can try the next new dish in 1-2 weeks.
Do not add salt to children's dishes or add sugar to them. Even though the natural taste of certain vegetables may seem dubious to adults, the child is still obliged to find out what the vegetable really is.
When buying a finished product in a store, read the ingredients on the jar. It should contain only water and vegetables. Give preference to products from a trusted company.
If your mother prepares vegetable puree at home, it is better to use vegetables grown in her own garden. You should not buy imported products (especially in winter), as they often contain nitrates, which are dangerous for babies even in small quantities. If you purchase frozen vegetables, check their consistency (the mass should be crumbly and not in the form of a “lump”). The products from which baby puree is prepared cannot be re-frozen.

Making puree

Vegetable puree should be given only fresh; it should be prepared immediately before feeding. When reheating, vitamins and nutrients become smaller, and even when stored in the refrigerator, microbes are capable of multiplying. Try to choose only fresh, if possible, “home-grown” vegetables, for the cultivation of which no chemical fertilizers were used.

To preserve the greatest amount of mineral salts and vitamins, it is better to steam or stew vegetables by adding a small amount of water (a steamer or pressure cooker will do). This way the baby will receive all the valuable components of vegetables.

So the recipe for preparing any puree is simple:

Rinse the vegetables well, and after cleaning, rinse again with water;
bring the water to a boil, place the vegetables in it, reduce the heat (if you are boiling several types of vegetables in one container at once, you need to start them one by one, according to the degree of softening);
Grind the prepared boiled vegetables using a sieve or blender;
add the remaining vegetable broth (about 1/3 or 1/4 of the total volume of vegetables).

You can add vegetable oil to the finished vegetable puree (extra virgin olive oil is perfect), starting with 1 drop and increasing the volume within a week to 3 ml (from 4.5 to 6 months), 5 ml (after 6 months) . Vegetable oil is rich in polyunsaturated fatty acids, fat-soluble vitamins A, D, E and phosphatides, which the baby needs for subsequent growth and development. Here are some simple recipes for vegetable purees.

Ingredients: small sized zucchini without any damage, water (or breast milk/formula). Cooking process:

Wash the vegetable well and peel the skin. Cut into small cubes, approximately 1x1 cm in size.
Pour a small amount of clean water over the pieces, bring to a boil and reduce heat. Cook for about 15-20 minutes until the zucchini is soft.
Grind the zucchini until smooth so that there are no lumps (you can use a sieve or blender for these purposes). Add vegetable broth and bring the puree to the desired consistency.

Cabbage puree

Ingredients: 7-10 cauliflower florets, 50 ml water (or breast milk/formula). Cooking process:

Wash the cabbage inflorescences thoroughly.
Place in boiling water. Cook for about 10-15 minutes (the same time will take if using a double boiler).
Place the boiled cabbage in a colander and cool.
Grind the cabbage using a sieve or blender, add cabbage broth. The consistency should be liquid sour cream.

Baby will definitely like cauliflower puree if you add a little milk or formula to it.

Carrot puree

Ingredients: 100 g carrots, 50 ml water (or breast milk/formula), 3 drops of oil. Cooking process:

Wash and peel the root vegetables thoroughly. Cut into strips or grate using a coarse grater.
Pour boiling water to the level just above the carrots. Simmer over low heat until the root vegetables are soft.
Place the boiled carrots in a colander and chop them using any convenient method.
Pour in the broth, bring to a boil and remove from heat.
Add vegetable oil, mix thoroughly.

Carrots contain a lot of valuable elements for the baby, so they must be given in puree form.

If your baby has a negative reaction to a new product, you should consult a pediatrician or be examined by an allergist. To avoid harmful consequences for your baby’s first feeding, use hypoallergenic vegetable dishes (we recommend reading:). They are perfectly digestible and contain all the macro- and micronutrients, fiber and vitamins necessary for a growing child’s body. After the baby gets used to them, you can move on to introducing purees from other products.

Rating of ready-made vegetable purees

Preference should be given to purees from well-known companies:

"Fruto nanny." First place in the ranking. Vegetable purees practically do not cause an allergic reaction. It contains only natural ingredients, and during production, the age of the baby is taken into account. The puree tastes pleasant, and the baby eats the new product with appetite. The company's assortment includes vegetable purees from broccoli, pumpkin, cauliflower and carrots.
"Gerber". It occupies one of the leading places in the ranking. Produces one-component vegetable puree using only environmentally friendly products. It can be given to babies prone to food allergies. Wonderful taste and quality.
"Granny's Basket" High quality and budget price. There are no preservatives or starch in the composition - only water and vegetables. Among the one-ingredient purees you can find cauliflower, broccoli, pumpkin and zucchini. This company is often chosen for bottle-fed babies and those prone to allergies.
"Subject". For the first feeding, puree of broccoli, cauliflower, carrots, pumpkin and zucchini is suitable. During production, nothing is used except water and vegetables.
"Hipp." The food is made only from fresh and high-quality products. Rarely leads to allergies and stool disorders. For babies, there are complementary foods made from cauliflower, carrots, potatoes, zucchini, parsnips or broccoli.
"Humana." Complementary foods are good for children prone to allergies and digestive problems.
"Agusha." The products are subject to strict quality control, due to which they have earned great popularity.

Once opened, the product can be stored for no more than 24 hours. Before using the puree, transfer the required volume from the jar to another container and heat it in a water bath.

The introduction of complementary foods always feels like a transition to a new level of development and maturation of the child. Just recently, the little one knew nothing but his mother’s breast, but now he, like an adult, sits in his high chair and tries new food from a spoon. No matter how much grandmothers try to insist that complementary feeding should be started from 3 months, modern WHO recommendations inform that complementary feeding should be introduced no earlier than six months. The best option for the first complementary feeding would not be the one that babies were given 20 years ago, but vegetable purees.

A few words about complementary feeding

Porridge can also be considered as a first complementary food; it depends on the child’s developmental characteristics. Usually, porridges are introduced when a child is born, since they are more nutritious and high in calories. If your little one doesn’t have problems with weight gain, it’s better to start with vegetables.

When your baby breastfeeds on demand, he is guaranteed to get enough nutrients. The purpose of complementary feeding in this case is not to compensate for the lack of vitamins, as was believed some time ago, but to begin to introduce the baby to different tastes and prepare him for eating solid food. This means that mothers do not need to try to feed their baby purees at any cost. Complementary feeding should not replace breast milk; complementary feeding does not replace feeding (unless you are in the process of weaning).

Vegetable feeding: basic rules

You need to start introducing vegetables into your baby’s diet with a one-component puree. First, the baby tries all the vegetables recommended for his age separately, and only then should he be given a puree consisting of several vegetables.
The best option is if the first complementary food consists of zucchini, cauliflower or broccoli. Then you can gradually introduce pumpkin, carrots, kohlrabi, and potatoes.
Usually complementary feeding is introduced according to the standard scheme: start with 1 teaspoon and increase the daily portion to 50 grams, but if the baby refuses, we postpone complementary feeding for a week and try again or change the product.
You should not salt or sweeten vegetable purees for your child. To adults, whose taste preferences have already formed, unsalted vegetable purees seem unimaginably disgusting, but a baby, who has nothing to compare with yet, perceives this taste completely differently. It is important for a child to try “pure” tastes of foods.
If you plan to purchase factory-made puree, carefully read the composition. There should be nothing in the jar except vegetables and water.
Vegetable puree can be easily prepared at home. For these purposes, it is better to take vegetables from your own garden or at least grown in your area. Imported vegetables from store shelves do not inspire confidence because they may contain nitrates. By the way, if the introduction of complementary foods occurs during the “off-season”, when there are no fresh vegetables, pre-made frozen preparations will work perfectly.

Video: the most common mistakes in feeding children:

DIY vegetable puree

Preparing vegetable puree for your baby is not at all difficult. A few simple recipes will help mothers navigate cooking technology.

Note to moms!

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Zucchini puree

Peel the zucchini from the skin and seeds and cut into rings. We place several rings in the bowl of a double boiler (in the absence of such a device in the kitchen, you can simply cook in water or make a double boiler from a pan of boiling water and a sieve placed on top). The zucchini cooks very quickly - in 7-10 minutes it is ready. Grinding boiled zucchini until smooth is not easy, since this vegetable is very fibrous. To make sure the puree is smooth and airy, you can use a blender and then pass the whole mass through a fine sieve. It is better to cool the puree in the refrigerator - this reduces the risk of bacterial growth in the container with puree, because it is impossible to maintain sterility in a home kitchen. This puree can be stored in the refrigerator for up to 4 days; it needs to be reheated in portions. You can add expressed breast milk and olive oil to the heated portion of complementary foods.

Mashed cabbage, broccoli and potatoes

Boil 1 potato and several broccoli florets (you can steam them). In proportion, there should be less potatoes than broccoli, since the starchy vegetable is difficult to digest by the body. Grind the boiled vegetables with a blender or rub through a sieve, adding a little vegetable broth. After cooling, the puree can be given to the baby. The rule about expressed milk or vegetable oil also applies in this case.

Pumpkin puree

Peel the pumpkin, remove the seeds and cut into small pieces. Place about 200 grams of chopped vegetables on a baking sheet, pour in a little water, cover with foil and bake for 20 minutes. When the pumpkin is ready, grind the pieces in a well-known way, cool, add breast milk or vegetable oil and the puree is ready.

It is better to introduce pumpkin into a child’s diet in the last rows. It is believed that this vegetable can cause allergies. In addition, there is an opinion that pumpkins strengthen the body, so it is necessary to monitor the child’s reaction.

Video: vegetable puree recipe

It usually takes a month or a month and a half to get to know different vegetables. After introducing complementary foods, the consistency and smell of the stool changes - this is completely normal. According to WHO recommendations, simultaneously with the introduction of the first complementary foods, you can start giving your baby something to drink (

Vegetable and fruit purees often become the baby’s first food after breast milk or formula, so many mothers prefer to prepare it themselves. Although modern manufacturers convince us that baby food is devoid of preservatives and harmful additives, fresh vegetables and fruits are much healthier, especially when it comes to feeding infants. And preparing baby puree at home is not so difficult.

Vegetables or fruits?

Let's try to cook it ourselves for our beloved baby. Despite the fact that pediatricians of the last century recommended starting complementary feeding with fruits, it is better to first introduce the child to vegetables - this is the conclusion that modern doctors and nutritionists have come to. Boiled vegetables do not irritate the gastrointestinal tract, are better absorbed, satisfy hunger, and do not cause allergies or increased gas formation. In addition, vegetables do not contain fructose, which irritates the pancreas. And one more compelling argument in favor of the fact that it is better to start with vegetables - fruits are tastier, and if the baby tries them first, he will refuse vegetables, because they will seem more bland to him.

How to prepare baby vegetable puree

What can you make baby puree from? The ideal puree for first feeding is cauliflower or zucchini. A little later, you can introduce pumpkin, broccoli, carrots, potatoes and green peas. Before cooking, vegetables are washed well, peeled, cut into pieces and cooked - steamed, in the oven or in the usual way, in water. The first two methods are preferable because baking and steaming preserve vitamins, minerals, nutrients and natural color in vegetables. And most importantly, such vegetables are much tastier. Some nutritionists recommend boiling vegetables with their skins on and then peeling them, so choose your own cooking method.

If you still had to cook vegetables in a saucepan, use enamel dishes, add less water and lower the vegetables into boiling water. Cook until soft, but do not overcook vegetables and fruits, otherwise they will become tasteless and lose a large amount of vitamins. Prepared vegetables are crushed with a blender until smooth and slightly diluted with water, vegetable broth, breast milk or a mixture to a pulp, since the child does not yet know how to digest thick food. Small pieces of vegetables in puree sometimes become the reason that the baby refuses to eat, so the knives in the blender must be well sharpened, and if there is no equipment, you can grind the vegetables through a sieve. Salt and spices are usually not added to baby vegetable puree, and if the baby is more than 6 months old, you can put a little butter in the puree.

A few rules for making baby puree at home

Use only fresh vegetables and fruits.
Water for cooking vegetables should be filtered or from bottles.
If you use frozen foods, choose only whole vegetables and fruits, as they retain the maximum nutrients.
All utensils for preparing baby food must be perfectly clean, so if a knife falls on the floor, you should wash it well. Pets are also not allowed in the kitchen during the cooking process.
Do not use vegetables and fruits high in nitrates in the diet of infants - spinach, lettuce, beets, melon and watermelons.
It is recommended to soak vegetables purchased in a store in water to remove nitrates: this requires 1–2 hours, for potatoes - up to 24 hours.
Mix fruits and berries with a sour taste with sweet fruits - for example, black currants go well with banana or pear. The baby is unlikely to like sour puree.
Give your child only fresh food, and it is better to eat yesterday’s puree from the refrigerator yourself.

DIY baby fruit puree

Children are more willing to eat fruit puree because fruit is tastier and sweeter. Fruits contain a large amount of vitamins, minerals, trace elements, fiber and antioxidants, so they are very beneficial for a growing body. However, fruits are strong allergens, especially berries, bananas, pomegranates and apricots, so they should be given with caution while monitoring the child's reaction. The most low-allergenic fruits are apples and pears, so it is better to start complementary feeding with them, and then introduce all other fruits. First, the baby is fed with a one-component puree, prepared from only one product, and then you can mix different vegetables and fruits, and not only with each other. Combinations of fruits and vegetables are very tasty, such as apples and zucchini, pumpkin and pears.

Fruits must be of high quality, without damage, ripe and juicy, and the rules for preparing fruits do not differ from the rules for cooking vegetables. Naturally, fruit puree is not sweetened with honey and sugar - the later the child learns the taste of sugar, the stronger his health will be.

Flavorful pumpkin puree

Kids eat it with pleasure because of its pleasant sweetish taste, and pumpkin is also very healthy. It contains a whole storehouse of various vitamins, including vitamin T, which normalizes metabolism in the body. For pumpkin puree, a small pumpkin is suitable, since large fruits are not as tasty and are difficult to peel.

Cut the pumpkin in half, and then into small slices, one or two of which (depending on the baby’s appetite) cut into cubes. Boil the pumpkin in a double boiler or in water for 20 minutes, while warm, beat in a blender until smooth and puree and dilute with water or mixture if necessary. Add oil and salt depending on the age of the child.

Tender broccoli puree

One of my favorite homemade baby puree recipes is made from broccoli. This cabbage is extremely healthy because it contains potassium, iron, calcium and other valuable substances. It contains much more vitamin C than lemon, and the reason for its nutritional value is its high protein content.

Cut the broccoli into florets, wash them thoroughly and steam for 20 minutes. Cabbage cooks faster in water - fresh broccoli will take 7 minutes, and frozen broccoli will take about 15 minutes. You don't need a lot of water to puree broccoli; it should lightly cover the vegetables. Once the cabbage is soft, puree it in a blender or pass through a sieve. If you are preparing puree for children over one year old, be sure to add butter - the kids will gobble up the broccoli on both cheeks!

How to make baby pear puree at home

Pear is a very tender, tasty and healthy fruit that rarely causes intolerance. In addition to its high vitamin value, pears have other beneficial properties - they facilitate digestion and remove toxins from the body.

Choose green pears for baby food to reduce the risk of allergies, which, although rare, occur among babies. Peel and core the fruit with seeds, and then simmer the pear in a thick-bottomed bowl in a small amount of water for 15 minutes. Cool the pear slightly and blend it in a blender with a small amount of the remaining pear broth. For larger babies, you don’t need to boil the fruit, but add half a teaspoon of natural honey to the puree.

Zucchini and apple puree

This delicious puree will appeal to little gourmets; in addition, zucchini is considered the most hypoallergenic vegetable, which, due to its high potassium content, has a beneficial effect on the heart. Apples contain iodine, iron and phosphorus; also, due to the high concentration of vitamin C, apples help in the prevention of colds and viral infections.

Wash the zucchini and apples well, peel them from the seeds, cut them into pieces and cook in a saucepan for about 20 minutes, keeping in mind that zucchini cooks 5 minutes faster. By the way, steam apples for 15 minutes, zucchini for 10 minutes. Next, vegetables and fruits are crushed in a blender, mixed and brought to a boil. This is the best side dish for children with allergies!

Exotic mango

Sometimes you can pamper your baby with exotic fruits - for example, make mango puree. This is a very delicate fruit with an original taste, containing 12 amino acids and improving sleep.

Choose only ripe fruits - soft and red-yellow in color. Peel the mango from thick skin and large seeds, place the pulp in a blender, add 2 tbsp. l. water and make a puree, and then heat it in a saucepan for a few minutes. To ease digestion, it is better to give a baby under one year of age puree with heat treatment, and older children can be fed raw mango.

Carrot and potato puree

Prepare regular mashed potatoes without oil. Peel the carrots, grate them and simmer with butter and vegetable broth - about 1 tsp is required for 200 g of carrots. butter and 150 g of broth. When the carrots become very soft, rub them through a sieve, and then place them on a plate; place the potato puree on the other half. Let the child choose whether to mix two types of purees or eat them separately!

Pumpkin and apple puree

This sugar-free sweet pumpkin-apple puree, prepared in a double boiler, is suitable for children who are already accustomed to “adult” food and are able to accept a new unusual dish. It is better to take pumpkin with gray or green skin and bright pulp - such fruits contain more vitamins and other useful substances. Green apples are suitable because they contain fewer allergens.

Cut the pulp of pumpkin and apples without peel and seeds into pieces, place in a double boiler and cook for 20 minutes. Grind pumpkin, apples and raisins in a blender or by hand using a masher if your child has already learned to chew. They say that this puree is very good for skin and hair, and you can check the truth of this statement yourself if you start feeding your baby this dish.

In the fall, you can take care of preparing vegetables for baby purees. Some vegetables, such as pumpkin, carrots and apples, are stored fresh, and zucchini, broccoli, and berries are frozen in small portions, since due to frequent freezing and thawing, vegetables lose vitamins and become tasteless. You can roll up fruit and vegetable purees in jars, but such a snack should not be given to infants. Remember that the taste of vegetables determines whether the baby will love them in the future, so try to prepare appetizing and tender purees - for health and a good mood!