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How to cook vegetable puree for a child. Baby puree at home

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 trace elements, in addition, they contain vegetable fibers and pectins, which normalizes the intestinal microflora and prevents constipation. In the event that the baby is gaining weight poorly, has loose stools, it is better to give preference to porridge. In any case, on the choice of complementary foods for the baby, you should seek the advice of a pediatrician.

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

The procedure for introducing vegetables into the diet of the baby

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

Name of the vegetable	Characteristic	Allergy Risk
	Suitable for overweight children. Helps to remove toxins, has a diuretic effect, eliminates the problem with constipation.	Very low
	Improves digestion, effectively restores hemoglobin levels and reduced immunity.	Short
	It has a high calorie content and a high content of starch, the excess of which can cause bloating and pain in the tummy, and frequent stools. The proportion 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
	It has anti-inflammatory, antiseptic effect. It is able to improve the condition of the skin and is very useful for the eyes.	High
	Favorably affects the work of the digestive organs, prevents the formation of constipation, cleansing the body. Increases immunity.	High

The usual mashed potatoes for adults should be given to a child carefully, in small quantities (more in the article:)

5-6 months - zucchini. Low calorie, 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 has 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, eggplant and bell pepper. In children younger than this age, the gastrointestinal tract is not yet able to digest foods containing coarse fiber, which can contribute to the formation of increased gas formation, bloating and pain in the tummy.

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. Given the age and taste of the child, the mother herself can start choosing which vegetables used for preparing multi-component dishes.

Zucchini puree - perfect option for first breastfeeding

Rules for the first feeding with vegetables

This article talks about typical ways to solve your questions, but each case is unique! If you want to know from me how to solve exactly your problem - ask your question. It's fast and free!

If it is necessary to introduce vegetable complementary foods into the infant'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 crumbs and the nature of the stool. When introducing complementary foods, observe the following rules:

To track how the child reacts to each individual ingredient, give the baby vegetable food in the form of a single-ingredient puree. After getting used to each individual product, try introducing multi-component dishes into the diet.
Choose zucchini, broccoli or cauliflower as your first vegetable food (we recommend reading:). If acquaintance with one vegetable puree was successful, try giving dishes from other vegetables, according to the age of the baby.
Follow the standard scheme for introducing complementary foods: on the first day, the baby is allowed to try 1/4 teaspoon, on the second day - 1/2, etc. The serving volume is adjusted to 50 g (when replacing vegetables, feeding with a mixture of up to 100-150 g). It is optimal to introduce the child to a new product in the morning. After the child eats vegetable puree, it must be supplemented with breast milk or formula. The next new dish the baby can try in 1-2 weeks.
Do not salt or add sugar to baby food. Although the natural taste of individual vegetables may seem doubtful to adults, the child is still obliged to find out what a vegetable really is.
When buying a finished product in a store, read the composition on the jar. It should contain only water and vegetables. Give preference to products from a trusted company.
If the mother herself is preparing vegetable puree at home, it is better to use vegetables grown in her garden. Imported products (especially in winter) should not be bought, as they often contain nitrates that are dangerous for a baby, even in small quantities. If you buy frozen vegetables, check their consistency (the mass should be crumbly, not in the form of a “lump”). Products from which baby puree is prepared cannot be re-frozen.

Puree preparation

Vegetable puree should be given only fresh, it should be prepared immediately before feeding. When reheated, vitamins and nutrients become less, moreover, even when stored in the refrigerator, microbes are able to multiply. Try to choose only fresh, if possible, "homemade" vegetables, for the cultivation of which chemical fertilizers were not 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 double boiler or pressure cooker will do). Thus, the baby will receive all the valuable components of vegetables.

So the scheme for preparing any puree is simple:

rinse vegetables well, rinse again with water after cleaning;
bring the water to a boil, put vegetables in it, reduce the heat (if you cook several types of vegetables in one dish at once, you need to start them in turn, according to the degree of softening);
grind ready-made boiled vegetables with a sieve or blender;
add the remaining vegetable broth (about 1/3 or 1/4 of the total volume of vegetables).

It is allowed to put vegetable oil in the finished vegetable puree (the “first cold pressed” olive oil is perfect), starting with 1 drop and increasing the volume to 3 ml in a week (at the age of 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 a few simple recipes vegetable purees.

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

Wash vegetables well and peel. Cut into small cubes, about 1x1 cm in size.
Pour small pieces clean water, 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 (for this purpose, you can use a sieve or blender). Add vegetable broth - bring the puree to the desired consistency.

cabbage puree

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

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

Cauliflower puree is sure to please the child if you add a little milk or mixture to it.

carrot puree

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

Thoroughly wash and clean the root crops. Cut into strips or grate using a coarse grater.
Pour boiling water to a level just above the carrots. Simmer over low heat until the roots are soft.
Throw boiled carrots in a colander and chop it in any convenient way.
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 it must be given in the form of mashed potatoes.

If the baby has a negative reaction to a new product, you should consult a pediatrician or be examined by an allergist. To avoid detrimental consequences for the first feeding of the child, use hypoallergenic vegetable dishes (we recommend reading:). They are perfectly digested, they contain all the nutritious macro- and microelements, fiber and vitamins necessary for a growing child's body. After the baby gets used to them, you can move on to getting acquainted with mashed potatoes from other products.

Your baby is already ready to try something new, when he is no longer full of his usual mother's milk or formula, if he shows interest in your food, he can grab a piece and put it in his mouth. This usually happens between 5 and 9 months of age. So, it's time to introduce your child to vegetables. And for this you need to learn how to prepare vegetable puree for the first complementary foods on your own or choose the right one ready-made, when to give it and what to expect from this innovation.

The first vegetable puree: when and what to give

On the issue of complementary foods - the timing of its start and the choice of ingredient - experts in baby nutrition do not have a consensus. Much depends on the state of health of each infant, the individual pace of development and the method of feeding.

If the baby is breastfed, he does not need anything else until six months of age. And after six months, one mother's milk is not enough to provide the developing body of the baby with all the important substances. Then it comes" finest hour» vegetable puree. By this time, the not fully strengthened digestive system is already able to cope with a new product without the risk of gas formation or diarrhea. For kids on artificial feeding the most suitable time is the age of 4 or 4.5 months.

By the way, the actual timing of the introduction of vegetable complementary foods in different parts of the world is different: in Europe, for example, this happens at 3-4 months of infant life. In particular, German pediatricians do not hide the fact that the purpose of these events is the gradual persistent weaning of the child from the breast at an earlier date, mainly so that the mother can return to work as soon as possible.

Its time to begin

The baby can already try vegetable puree if:

his weight has doubled since birth;
he knows how to eat in an upright position;
he can chew food with large pieces.

Experts recommend starting complementary foods with vegetables rather than fruits. Otherwise, an early addiction to sweets will form, and it will be followed by a rejection of other healthy foods, caries may develop and metabolism worsens (plus an extra load on the pancreas, kidneys). Vegetables are less "interesting" than fruits, but contain all the vitamins and minerals necessary for growth.

With a poor weight gain in a baby, a pediatrician may recommend first introducing porridge into the diet. In other cases, vegetables are the best option.

It is better to start giving vegetable puree in the morning so that you have time to monitor the child's condition and track possible consequences feeding (allergies or digestive problems).

It's okay if the baby turns away from the spoon, cries or spits out healthy food - just give him some time and try these methods:

give a new food at the next feeding or after a couple of days;
add some breast milk/formula for a more familiar taste;
after a few days, give a puree of another type of vegetable.

You can feed the baby little by little more than once or twice. Experience shows that children may agree to try mashed potatoes only after ten or even fifteen unsuccessful attempts. But refuse to introduce complementary foods if the child is unwell or in a bad mood: he is unlikely to positively perceive experiments with his menu.

First vegetables

So, what vegetables to start complementary foods with? Among the huge variety of products, it can be difficult to determine which ones are best for your baby, and which ones are better to wait. It is most convenient to use the universal advice of children's nutritionists, who have studied suitable vegetables for the first feeding, their composition and beneficial features and also determined the risk of an allergic reaction.

Type of vegetable	Characteristics	Allergy Risk
Zucchini / squash	Useful for children with a tendency to allergies. Removes excess water from the body. Suitable for overweight children. Not recommended for loose stools	Short
Cauliflower	Contains a high proportion of vitamin C, it contains a lot of iron, protein. Suitable for overweight children
Broccoli	Broccoli
Potato	It contains potassium, phosphorus, vitamins. High-calorie. A lot of starch (to remove excess starch, you need to soak for an hour in water before cooking). Better to use in small quantities. Not recommended for constipation	Average
Carrot	It has more vitamin A than other vegetables (which is why it is good for the eyes), a lot of natural antibiotics. Has a pleasant taste. It is better to start feeding with boiled carrots
Pumpkin	Enriched with pectin, vitamins. Low calorie. Suitable for overweight children

When deciding which vegetable puree to start with, give preference to zucchini, cauliflower or broccoli. After two weeks, when you are sure that the child is used to it, try giving him mashed pumpkin, carrots, white cabbage, green peas or spinach. Beets, tomatoes, onions are offered from 9-10 months, when the children's body can normally perceive them, and do this with caution, because they can cause allergies.

Especially carefully you need to choose products if the baby's father or mother had or has a food allergy.

Vegetable purees from 4 months, and in general at the beginning of complementary foods, should be monocomponent (from one specific vegetable). After getting acquainted with the listed products, if there is no negative reaction, you can offer the child multicomponent nutrition.

Complementary feeding scheme

From the very beginning, vegetable puree should be a meal on its own - breakfast or lunch. Vegetables will become a side dish only when meat and fish appear in your child's diet.

So, a new dish should be included in the children's menu gradually, almost imperceptibly. When you introduce vegetable puree complementary foods, the feeding pattern may be as follows.

Start early in the day with 1/2 teaspoon, then breastfeed/formulate. Every day, double the volume and bring it up to 50-100 ml, if the baby's well-being, the nature of the stool has not changed.
If the baby no longer wants to eat, do not insist - immediately offer him the usual food (breast milk, formula).
Adverse reaction occurs (redness/rash/skin itch, diarrhea/constipation, abdominal pain) - discontinue the product, wait until the symptoms disappear and try another.
Did you have a reaction to an increased amount of a product that was previously perceived as normal? Take a break for a couple of days, and then return to the previous volume of food.
After the first week (if the child feels normal), completely replace one feeding with vegetables. Over the next seven days, adaptation to the new food will occur.
How to introduce vegetables into complementary foods: add each new species to the diet one at a time, after 7 days (it’s easier to track a possible reaction and understand what exactly it happened to; it is recommended to keep records - date, type of food, dosage, reaction).

"Microdose" at the very beginning is the best solution. And the slower the volume increases per feeding, the less likely it is that the child will develop diathesis.

Buying or preparing

Factory-made baby food is recommended for use by leading global and domestic healthcare organizations. European and Russian manufacturers provide products highest quality Therefore, the choice of parents depends only on their preferences and financial capabilities.

When buying ready baby food in the store you should pay attention to:

package integrity (no dents, tightly closed lid);
the color of the contents (if it can be seen through the packaging);
labeling on labels (minimum age of the child, expiration date, manufacturer's contacts);
compound.

Ideally, vegetable puree has an optimal uniform structure, natural color, additionally enriched with useful substances, hypoallergenic, does not contain spices, preservatives, "strange" additives, including starch as a thickener. It is sterile, it has all the necessary nutrients, regardless of the season.

If you want to make your own first meal puree, choose your vegetables carefully. They should not have defects, but they should not look too “glossy” (most likely, fertilizers unknown to you were used during cultivation). Best of all - vegetables from the proven "grandmother's garden".

You can stock up on food for the future: for example, cabbage is well stored in the freezer, and carrots and potatoes are stored on the balcony in winter.

For cooking vegetables, it is good to use a double boiler: this fast way, which also allows you to save vitamins. Pour the vegetables through a sieve (for small amounts) or mash with an immersion blender. At about 10-11 months, you can knead foods with a regular fork: the inclusion of large pieces will help the baby learn to chew.

Here general principles cooking a healthy vegetable dish for your child.

Take one kind (let's say broccoli), rinse in running water.
Pour boiling water over the vegetable, cut, put in a saucepan.
Pour the product with clean bottled water, cover the pan with a lid and cook over low heat for 20-30 minutes, until soft.
Drain the water (not completely), mash the still hot vegetables along with the broth.
Add 2-3 drops of olive or sunflower oil to the resulting mass (in the future, you can bring it up to 1 teaspoon), you can use a small amount of boiled milk.
Stir until smooth. Don't add salt.
Let the puree cool or slightly warm.

Important: Be sure to prepare fresh food before each feeding.

If you would like to try making different vegetable purees for kids, the recipes we offer will help you with this. We remind you that these products can appear first in the diet, they will not cause allergies, they will be well absorbed and will bring many benefits.

Zucchini puree

You will need a small zucchini (without cracks, dents or other damage) and bottled water.

Wash the vegetable thoroughly, remove the skin, remove the core and cut into small cubes (about 1x1 cm).
Pour the pieces with a small amount of clean water, bring to a boil, lower the heat and cook for 15-20 minutes until they are soft.
Drain almost all the broth, grind the boiled zucchini until smooth, without lumps (wipe with a sieve or use a blender). If the consistency is too thick, pour in a little broth and mix.

cabbage puree

You will need cauliflower (7-10 florets) and 50 ml of purified water, breast milk or adapted formula).

Rinse the small inflorescences thoroughly, place in boiling water, leave to boil for 10-15 minutes (the same amount of time will be required if you cook in a double boiler).
Throw the boiled vegetables in a colander, cool.
Mash with a blender or rub through a sieve, gradually adding water / cabbage broth (gr. milk or mixture). Bring to the consistency of liquid sour cream.

carrot puree

Take 100 g of root vegetables, 25 ml of boiled milk, three drops of vegetable oil.

If you observe an atypical reaction of the child to a new food, you need to consult a pediatrician or contact an allergist for an examination. And in order to avoid problems, it is best to try first of all hypoallergenic vegetable purees for the first feeding - they are perfectly absorbed, provide the baby's body with the necessary macro- and micronutrients, fiber, vitamins. And only after getting used to them is it worth treating the child to mashed potatoes from other vegetables.

On the shelves of any grocery store there are many so-called “canned” purees from a wide variety of vegetables. The price of one serving of 100-200 g is comparable to the cost of several kilograms of fresh seasonal vegetables, so many mothers save money by preparing homemade purees for children. Try it, it's very easy!

What vegetables are needed for puree

Enter vegetables in the baby's menu in the following order:

Prepare the first puree for the baby from zucchini, broccoli or cauliflower.
If your child is not allergic to orange and red foods, pumpkin, carrots, and beets are also good options.
For older children, use green beans, green peas and spinach.
With extreme caution, introduce tomatoes, bell peppers or eggplants into your baby's diet.
Do not cook white cabbage and potatoes separately, but as part of other dishes.

Where to get vegetables for puree

The children's menu requires special care in choosing products. For example, it is better to avoid imported vegetables for now. Follow our recommendations:

Vegetables, like other products, should only be of the highest quality.
Ideal products for the baby - grown in their own household.
There is no garden or dacha - buy everything you need at the market from grandmothers-"private traders".
For feeding in winter and spring, use frozen vegetables.
Small children eat very little, so all the vegetables for the winter-spring will fit even in a small freezer, and you will not find a home-made zucchini in March.

Ingredients and utensils

To make puree you will need:

Water. Preferably spring or bottled "children's", in extreme cases, filtered or settled from the tap.
Vegetables. To begin with, a small amount is enough - a couple of cauliflower inflorescences or 50 g of zucchini.
Breast milk or prepared formula - one tablespoon.
Saucepan - better enameled.
Crusher, fork, sieve or blender - for grinding the finished dish.

Do not use salt or other spices - the vegetables themselves have a fairly pronounced taste and the amount of salt necessary for the human body.

vegetable puree recipe for 6 month old baby

For the first feedings, take one type of vegetable at a time, in a few weeks you will be able to cook dishes of a more complex composition:

Put a pot of water on the fire and bring to a boil.
Wash and peel the vegetables well, cut or divide into florets.
Place vegetables in water. During cooking, reduce the heat so that the water gurgles slightly, and does not beat with a “key”. Check the degree of readiness of vegetables with a fork: if they can be pierced, then they are cooked. Be careful: you can not digest vegetables.
Remove the vegetables with a slotted spoon, transfer to a blender bowl or a clean bowl. Do not pour out the water from the pan: you may still need it.
Make a smooth puree. If you don't have a blender, use a sieve. If the puree is dry, add a spoonful of vegetable broth to turn your dish into a puree soup.
Express some breast milk or prepare 30 g of formula. Add to puree.
Stir. Serve with a smile and kisses!

Recipe for vegetable puree for a child from 6 months to a year

For a kid who has already mastered the “adult” kitchen a little, prepare a more complicated dish:

Put cold water (1 l) in a saucepan on fire.
Finely chop a quarter of a medium carrot and a small onion, other root vegetables, put in a saucepan.
While the vegetable broth is cooking, wash, peel and cut the zucchini, cauliflower, and other types of vegetables well. Approximate total weight - up to 300 g.
Simmer all vegetables over low heat until tender. Before removing the pan from the heat, add some dill.
Wipe the finished puree with a pusher or blender, pour in a little broth if necessary. A child up to a year already has several teeth, so you can not be zealous with the uniformity of the puree: leave a variety of lumps or grains.
In the dish, depending on the diet and preferences of the child, add breast milk, formula, olive or butter, sour or fresh cow or goat milk.
Serve mashed potatoes alone or in combination with meat / fish.

Baby food is ready!

From 5 months.

You will need: 2 potatoes, 4 tablespoons of milk (breast or mixture), 1 teaspoon of butter.

Wash the potatoes well. Peel it off. Wash again. Steam the potatoes or bake in the oven until soft. Strain the still hot potatoes through a sieve or puree in a blender. While whisking the potatoes, gradually pour in the hot milk. Put the resulting puree on fire and boil for another 2-3 minutes. Remove from heat and add butter. Cool down.

Cauliflower and zucchini puree

From 6 months.

You will need: 50 g of cauliflower, 60 g of zucchini, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.

Rinse vegetables well under running water. Clean the cabbage. Divide it into small inflorescences. Cut the zucchini into small pieces. Put the vegetables in an enamel pot. Pour boiling water over everything so that the water completely covers the vegetables. Close the lid and cook until fully cooked. Rub the still hot vegetables with the broth through a sieve until a homogeneous mass is obtained. You can use a blender. Add hot milk to puree. Boil for 1-2 more minutes. Add vegetable oil to the finished puree and mix.

Carrot and potato puree

From 7 months.

You will need: 2 potatoes, 1 carrot, 4 tablespoons of milk (breast or mixture), 1 teaspoon of vegetable oil.

Wash carrots and potatoes well. Clean and wash again. Cut vegetables into cubes. Put them in an enamel pot. Pour boiling water over so that the water covers the vegetables. Simmer the vegetables over low heat, covered, until tender. Pass 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 set aside.

carrot puree

From 7 months.

You will need: 1 medium carrot, hot water, 2 tablespoons of milk (breast or mixture), ¼ teaspoon of butter.

Wash the carrots well, peel them, wash them again. Cut the washed carrot into cubes, transfer it to an enamel pan, pour boiling water over it so that the water covers the carrots. Steam or simmer the carrots, covered, until the carrots are soft and the water is boiled away. Rub 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. Refrigerate before serving.

Zucchini and chicken puree

From 9 months.

You will need: 150 - 200 g of zucchini pulp, 50 g of boiled white meat of chicken or turkey, ¼ cup of milk, 1 tablespoon of butter.

Wash the zucchini well. Remove the skin from it and cut into small pieces. Steam until fully cooked. Hot, grind the zucchini through a sieve until smooth. Mix with chopped poultry meat until smooth. Pour in hot milk, salt and boil for another 2-3 minutes. Add butter to the puree.

Cauliflower puree with milk

From 6 months.

You will need: 100 g of cauliflower, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.

Wash the cauliflower well. Cut it into florets. Remove green leaves. Put the small cauliflower florets in an enamel pot. Pour boiling water over it so that the cabbage is completely in the 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 finished hot puree.

Apple-pumpkin puree

From 6 months.

You will need: 100 g of pumpkin pulp, 1 apple, 1 teaspoon of butter.

Rinse the pumpkin and apple well. Peel off the skin, remove the seeds. Cut the fruit into pieces. Fill the pumpkin with water and cook over low heat under a lid until the pulp. Add an apple. Boil for 10 more minutes. Grate the still hot fruits on a fine grater together with the broth until smooth. You can use a blender. Boil puree for another 102 minutes. Cool, add butter and serve.

Puree from potatoes, carrots, cabbage, beets and pumpkin

From 8 months.

You will need: 1/5 potatoes, 30 g of carrots, pumpkins, beets, white cabbage, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.

Wash vegetables thoroughly. Peel them, cut into small pieces. Put the chopped vegetables in an enamel pan, add water, close the lid and simmer over low heat. Complete evaporation of water must not be allowed. When the vegetables are soft, rub them hot through a sieve until smooth. You can use a blender. Add hot milk to puree and bring everything to a boil. Add vegetable oil.

Vegetable puree with kohlrabi, spinach and potatoes

From 8 months.

You will need: half a head of kohlrabi, 100 g of spinach, 1/3 of a potato, the yolk of one boiled egg, 2 tablespoons of water, 1 tablespoon of butter.

Rinse vegetables thoroughly. Chop the kohlrabi. Set aside some of the green tops of the kohlrabi. Peel the potatoes, rinse them again. Cut it into slices. Place the potatoes and kohlrabi in an enamel pot, add butter, close the lid and simmer for about 15 minutes. Grind the reserved kohlrabi greens and spinach and add to the stewed vegetables. Simmer still 5 0 10 minutes. Pass hot vegetables through a sieve until smooth. You can use a blender. Add egg yolk, stir.

It is gentle and airy, light and pleasant. Getting even on the tip of the tongue of a small gourmet, it is the first to enrich his life with taste ...

Yes, yes, it is puree that becomes the first dish in the rainbow of tastes of our kids, remaining a favorite later on. long years!

Moms know that the first three years of life (and especially the very first!) are very important for the future health of the child. Right now, a lot depends on how tasty, balanced and healthy - and therefore right - your baby's nutrition will be, including a predisposition to overweight and diseases of the gastrointestinal tract.

Most often, by six months of your baby, the valuable properties of breast milk are no longer enough for him, and caring mothers begin to prepare yummy - the first puree!

It is difficult to guess what kind of puree your baby will prefer, but when choosing the first taste, know that fruit purees, of course, seem sweeter and tastier, but vegetable purees are easier to digest.In addition, vegetable purees perfectly normalize stools and less allergens. Of course, it's easier to buy ready-made puree industrial production, packed in beautiful jars with elegant labels, but, believe me, nothing can replace the energy of a mother who puts all her love and tenderness into cooking for her crumbs. Yes, and eating canned food alone is not recommended even for adults. By the way, among the kids there are really a lot of gourmets who will dodge every possible way from purchased mashed broccoli, and they will eat their mother's creation from the same vegetable with pleasure. So let's start tinkering!

Mom's secrets

To prepare vegetable puree, you can use zucchini, pumpkin, cauliflower, broccoli, potatoes, turnips, carrots, beets, spinach. Before cooking, they must be thoroughly washed (if heavily soiled, even with a brush). It is advisable to cut the peel from vegetables as thinly as possible, since in many vegetables vitamins are concentrated in the outer layers of the fruit. The green parts of potatoes and carrots should be cut very well, and strongly green fruits should not be used at all. After cleaning, the vegetables are washed again in running water and cut. For children early age and, especially for babies, it is advisable to soak vegetables in cool water (potatoes for 12-24 hours, other vegetables for 1-2 hours) to remove nitrates, pesticides and other harmful compounds. This procedure is especially important before preparing vegetable dishes for allergic children. To preserve the maximum amount of nutrients, it is better to steam. During normal cooking, it is better to put the vegetables in boiling water, the water should only cover them slightly, you need to cook under the lid with a slight boil, without overcooking - this way the loss of nutrients will be the least. It is better to cook vegetables in enamelware. Hot vegetables are washed. (We used to do it through a sieve, now it’s more convenient to use a blender.) By the way, know that harmful substances nitrates accumulate unevenly in fruits and herbs. So, the largest number of them is deposited: in cabbage - in the upper leaves and stalk, in zucchini and squash - at the stalk and in the peel, in carrots - in the lower part and core, and in beets - in the lower and upper parts. After the 1st year, you can start salting food, but in such a way that it seems unsalted to you. The best water for making purees is special water for baby food. After boiling and mashing the vegetables, you can add either breast milk, or a little cooked mixture, or season with vegetable oil. For children older than a year, it is good to add finely chopped greens to the finished puree. For the preparation of fruit purees, it is better not to use sugar, but if necessary, add a little fructose. When used raw, the fruits are sorted carefully. To prepare puree from fruits and berries, it is convenient to use a blender. Some fruits (for example, apricots) are recommended to be cooked without boiling so that they become softer. If you need to prepare a small amount of puree, then grate the apples and pears, and rub the berries and soft fruits through a sieve. Meat purees can be offered to a baby from 10-11 months. It is best to choose lean meat (rabbit for allergic children, lamb, lean beef, veal, pork). It should be soft without tendons. Good and white poultry meat (chicken, turkey). At home, it is better to use fresh meat for cooking mashed meat. You can only use frozen meat if you - it has only been frozen once. The meat is cooked until tender, the resulting foam is removed. The finished meat is cut into pieces, rubbed with a blender and added to the vegetable broth. Closer to the year, you can also try seafood delicacies. Of course, it is better to use fresh fish for dektoks, but frozen fish can also be used. Unpeeled frozen fish is thawed in cold salt water (for 0.5 kg of fish - 1 liter of water and 10 g of salt), this reduces the loss of minerals. Frozen fish fillets are thawed at room temperature or in the microwave. It is better to defrost it not completely to avoid loss of juice and deterioration of taste. Small pieces of fish are boiled for about 10 minutes, whole fish (300-400g) - 20-25 minutes. When cooking, the fish is placed in a small amount of boiling water and boiled at a low boil. Fish can be steamed. (boiling a small fish or fillet will take about 5 minutes). To prepare fish puree, bones are removed from boiled fish, a little vegetable broth is added and rubbed, vegetable oil can be added to the puree.

Puree from potatoes or pumpkin "The beginning of the beginnings" (from 6 months)

For 125 ml: 200 gr. peeled and chopped potatoes or pumpkin. Boil potatoes or pumpkin in water, steam or microwave until soft, drain. Make a puree in a blender or mixer, combining with breast milk (or milk formula) or with cooled boiled water. Can be frozen in small cubes (for example, in an ice-freezing tray).

The first fruit puree "Vkusnyashka" (from 6 months, but children with low hemoglobin levels can be offered from 4 months)

For 6 servings: 2 ripe dessert or 2 ripe pears, peeled and seeded, 1-2 tbsp. l. water or pure unsweetened apple juice Finely chop pears and apples into small pieces. Place in a pot of water or juice, cover, and simmer until soft (6-8 minutes for apples and 4 minutes for pears). Make a puree in a blender with the liquid from the pan. Serve slightly warm. Transfer leftovers to ice cube trays and freeze.

Vegetable puree "For the fussy"

(from 7 months, very convenient if the child does not eat just vegetable purees)

1 zucchini (small zucchini), 1 carrot (small), 75 ml. breast milk or formula, 1 tsp. fructose.

Peel the zucchini and carrots and finely chop. Put the ingredients in a saucepan, pour water so that the water covers the vegetables by about 0.5 cm from above. Simmer for 30 minutes until almost all of the water has evaporated. Drain the remaining water, then add milk or mixture, a teaspoon of fructose and beat everything in a blender.

A apricot puree with Abracadabra rice For 310 ml: 2/3 cups (100 gr.) dried apricots, 1 1/2 cups (375 gr.) water, 2 tbsp. l. baby rice porridge powder (from a bag), 1/3 cup (80 ml) breast milk or formula, warmed.

In a small saucepan, combine dried apricots and water, cook for 20 minutes until soft. Make apricot puree with water. Mix rice powder with breast milk or formula. Serve with 1 tbsp. l apricot puree. Store covered in the refrigerator for up to 2 days. Dried apricots are rich in beta-carotene and are a good source of iron and potassium. The drying process increases the amount of nutrients. Suitable for freezing.

Fruit puree "My favorite prunes" (From 5 months for children suffering from constipation)

For 4 servings: 60 g prunes, 1 apple, seeded and peeled, finely chopped, 4 tbsp. l water, 1 ripe pear, peeled and finely chopped, 2 tbsp. l. breast milk or infant formula. Place the dried apricots and the apple in a pot of water. Cover and cook for 5 minutes. Add pear and cook for 2 more minutes. Chop into a puree in a blender. In a small bowl, mix milk with fruit. It turns out a delicious and nutritious mixture of fruits. You can also mix it with banana. But the banana cannot be frozen, so you can freeze the puree in separate containers and then add the banana after defrosting.

Mousse from carrots and zucchini "Medoc" (from 7 months, not recommended for children with allegrics)

120 g young carrots 1 small k a tank, 1 tbsp. olive oil and 1/2 tsp. honey. Clean vegetables. Cut the zucchini lengthwise into two halves and scrape out the core with seeds with a spoon. Cut carrots and zucchini into small cubes. Put everything in a saucepan, add oil and simmer with constant stirring for about 2 minutes. Then add 4-5 tbsp. water (preferably non-carbonated mineral water), cover with a lid and leave to simmer for 15 minutes. over low heat until all vegetables are soft. Let the vegetables cool, add honey and beat everything with a mixer to make a fluffy mousse.Pumpkin puree (from 6 months) For 6 servings: 1 medium pumpkin, 1 ripe pear or banana. Cooking fruits and vegetables in a double boiler, as in this recipe , the perfect way to keep all the nutrients. 1. Cut pumpkin in half, remove seeds and cut into pieces. Steam for approximately 12 minutes. 2. Peel and core the pears, add to the double boiler and cook for about 5 minutes until the pumpkin is soft.3. Puree in a blender and add about 6 tbsp. l of water from the bottom of the double boiler to make the puree more liquid. Suitable for freezing Pumpkin is ideal for baby puree. It is easy to digest, suitable for allergy sufferers, and a good source of betacarotene. Children love the sweet taste.Pumpkin also pairs well with banana and other fruits.

Puree from the liver "Iron Health"

(from 9 months)

A well-washed liver (80 g) is cleaned of films, tubules are cut out. The liver is placed in a saucepan, the bottom of which is filled with cold water. Stew until soft over low heat. The liver is passed through a meat grinder and then rubbed through a fine sieve. The rest of the liquid

the liver was stewed, filtered through cheesecloth and also added

into the mashed liver. 1/2 teaspoon (3 g) is added to the puree

oils and salt to taste.

Puree " gold fish»

(from 12 months)

30-50 g fish fillet, 100 g green beans, 1 tablespoon olive oil, lemon juice.
Trim off the ends of the beans and place them in boiling water. Simmer for 6 minutes, then drain the water. Boil the fish fillet and chop. Combine with chopped beans and other ingredients.

Puree "Chicken Escape"
(from 10 months)

0.30 l. water or vegetable broth, 100 gr. chicken fillet, salt to taste.
Put the chicken meat in a saucepan, cover with water or vegetable broth. Cover the pot with a lid. Bring to a boil and cook for 30 minutes. Remove, cut into slices and smash in a blender. Add water or broth.

Mushroom puree "Mushroom Picker's Joy"

(from 3 years old)

250 g mushrooms, 15 g butter, 40 g sauce, 1 lemon,

Wash the peeled fresh champignons well and pass through a meat grinder with a frequent grate. Heat the butter in a frying pan and put the mushrooms, add salt, pepper, lemon juice. Fry the mushrooms until they are slightly dry, then pour them with a small amount of milk sauce. Boil for a few minutes

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