Vegetable Puree Cooking Guide

  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

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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  month stage.

You may also want to pick up some Carpet Preen or a splash mat at the same time.

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  • 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


Step 1

Peel or scrub and core (if required), coarsely chop. -

Step 2

Steam vegetable in ½ cup of water until tender. Drain (retain water). -

Step 3

Blend or process with a little liquid of choice (formula, breast milk, or the water used to steam). -

Step 4

Freeze in baby solid freezer trays. -

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Recipe Comments

  1. posted by Anonymous on December 1, 2011

    Allie where did you get your trays. the pot i have to big and mixing veggies is very hard to do as alot gets wasted. its tracy amituanai by the way

  2. posted by Allie on December 1, 2011

    Hey Tracy, I got them from Big W, they are the Happy Baby trays, fab cause they have a lid to stop freezer burn 🙂 x


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