Vegetable Puree Cooking Guide2011-11-30
- Servings : 12
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
When Harry started solids I introduced a new food every couple of days. I had just about every face you can imagine, screwed up, rubbing eyes, gag, vomit, meh meh, tongue out. You get the picture. Apparently you may need to try a food at least 10 times before your baby will accept it. What fun this is.
Here is a vegetable puree cooking guide. These are the veggies I tried around the 6 – 7 month stage.
You may also want to pick up some Carpet Preen from Woolies at the same time.Join us on Facebook for other foodie bits and pieces.
- Broccoli - 250g - 8min
- Carrot - 360g - 15min
- Cauliflower - 250g - 8min
- Parsnip - 360g - 12min
- Potato - 400g - 15min
- Pumpkin - 400g - 15min
- Spinach - 250g - 8min
- Sweet potato - 400g - 15min
- Zucchini - 300g - 7min
Peel or scrub and core (if required), coarsely chop. -
Steam vegetable in ½ cup of water until tender. Drain (retain water). -
Blend or process with a little liquid of choice (formula, breast milk, or the water used to steam). -
Freeze in baby solid freezer trays. -
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