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15 Stage One Baby Food Purees (4-6 Months)

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These 15 Stage One Baby Food Recipes will tempt your baby’s taste buds! These simple, homemade baby food recipes are made with nutrient-dense fruits and vegetables with an added pinch of spice that makes these purees out-of-this-world delicious! They’re great for babies 4-6+ months of age!

Medically reviewed and co-written by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

Stage One Baby Food Purees

Are you looking to make your baby homemade purees, but don’t know where to start? Does the process intimidate you?

Then you have come to the right place! Here you will find 15 of my all-time favorite starter baby food purees that have been viewed (and made) millions of times by my readers and combined have over 400 5-star reviews!

I would also like to personally welcome you to the wonderful world of baby food, this is a fun (and yummy) club to be in.

Does your baby’s first bite need to be boring?

Of course not!

Baby’s food can (and should be) delicious from the very start!

While it may seem daunting at first, making your own baby food is super easy once you get the hang of it.

And I’m here to walk you through it every step of the way.

First time making homemade baby food? Then I suggest you start this journey by reading my in-depth Guide on How to Make Homemade Baby Food. The detailed guide goes over all the important information such as the best cooking tools to have on hand, safe storage, how to know when baby is ready for solids, how to introduce purees, the best first foods for baby, and so much more! You can also check out my best-selling cookbook for even more information and recipes!

15 Stage One Baby Puree Video

While the recipes themselves are simple, in this video I will show you how to add in a pinch of cinnamon, rosemary, curry, or mint to quickly roasted or steamed fruits and vegetables that enhance their natural flavors. In other words, these are simple purees that I am pretty sure you will want to eat as well!

What is In Each Puree Recipe

After going through this guide, you will want to check out some (or all!) of the homemade baby food recipes below. Each recipe goes into detail about the:

  • produce that is in the puree
  • benefits of that produce for your baby
  • recipe cooking options
  • detailed photos and videos with step-by-step instructions

Reminder: The homemade baby food recipes below are made for babies that want to try the most delicious food from the very first bite! 😋

Helpful Tools

Let’s start with a few of my favorite kitchen essentials to make the best homemade baby food purees! These kitchen tools will help make the process of cooking, blending, and freezing baby food hassle-free. You can find a full list of my favorite baby and toddler food making tools in my online Shop.

Kitchen Tools
  • Blender or Food Processor
  • Freezer Storage Tray
  • Fridge Storage Containers
  • Stasher Bag
  • Baking Sheet
  • Steamer Basket
  • Medium Saucepan
  • Reusable Pouches

Feeding Essentials
  • High Chair
  • Suction Bowl and Spoon Set
  • Bib with Food Catcher

Learning Resources: looking for the best high chair, cups or spoons for your baby? Then we’ve got you covered! Here you will find How to Find the Best High Chair for Baby, an easy guide on Best First Open Cups for Baby (plus 4 tips when introducing a cup) as well as 3 Tips on How To Spoon Feed Baby (plus – our favorite spoons for purees or BLW).

Frequently Asked Questions

Can babies have spices in their food?

Yes, yes, yes! Babies can absolutely have spices mixed into their purees from the very first bite. Adding a pinch of spice or herbs to a baby’s food makes it taste better and gives the food additional medicinal properties. Read more here. But as I always say — you do you! If you don’t want to add spices to your baby’s food, you can certainly leave them out. Don’t worry, I give instructions on each recipe card for both.

What about allergies? Can spices cause an allergic reaction?

My rule of thumb is that unless there is an immediate family member that has a true allergy to a certain spice or food, then introducing your baby to spices at the same time as new food is completely acceptable. Spice and herb allergies in babies and adults are very rare. But remember, it’s always recommended to keep an eye on your baby when introducing any new food or spices.

At what age should I start my baby on baby food purees?

When a baby can start on solid foods is determined by their own rate of development, which generally comes between 4-6 months of age. Some of the developmental milestones babies need to reach to start solids include: if your baby has solid control of their head and neck, if your baby has doubled in weight, and if your baby is reaching for or opening their mouth when you eat (see my guide here). Before you start your baby on purees, you should consult with your pediatrician to make sure your child is developmentally ready for solids.

How to Make Baby Food Purees

All of our baby food recipes are designed to enhance the natural taste of the fruits and veggies while keeping as many nutrients intact as possible. In other words, the goal is to make a puree that’s both healthy and delectable.

There are several ways you can cook baby food purees, but the main techniques I use are:

  •  Steaming
  •  Roasting
  •  Simmering
  •  Raw

Keep in mind, that as long as the produce is cooked until soft, that there isn’t a right or wrong way to cook it for baby food.

If a recipe for broccoli calls for steaming but you want to roast it because you will already be roasting some broccoli for yourself for dinner, then go ahead and roast the broccoli for your baby’s puree. Play around and have some fun with it!

Adding Spices to Baby Purees

It’s encouraged that you can serve your baby a homemade puree with a pinch of spices or herbs from the very first bite.

Benefits of Spices

  • boost and compliment any fruit or vegetable puree
  • broaden baby’s emerging palate
  • add more flavor and depth into their foods
  • decrease picky eating in the years to come
  • have medicinal properties in them — they can help with digestive issues, boost brain functions, repair muscle tissues, and so on.

While each puree recipe on this site has a selection of spices or herbs that complement the flavors of the fruit or vegetable in the puree, it’s up to you if you want to add them. You do you! Either way, the puree recipes on this site will be delicious.

Top Spices to Add to Baby’s Puree

  • Cinnamon
  • Cloves
  • Nutmeg
  • Basil
  • Mint
  • Parsley
  • Mild Curry Powder
  • Fresh Lemon Juice
  • Garlic
  • Rosemary

How to Store Baby Purees

Every recipe below has specific instructions on how to store that particular puree, but these are the general guidelines.

How to Freeze Baby Food

Your freezer is about to become your new best friend, allowing you to keep several weeks’ worth of baby purees at the ready. Whenever you make a puree, put several ounces in the fridge for your little one to enjoy that week, then freeze the rest of the batch for your baby to eat at a later date. Please make sure you get it in the puree into the fridge or freezer within 1 hour of cooking to prevent bacteria growth.

  1. Make a puree.
  2. Let it cool slightly.
  3. Transfer the puree to freezer trays or freezer jars.
  4. Cover the freezer trays with a lid or plastic wrap.
  5. Label with date and name of puree.
  6. Place the tray in the freezer.
  7. Let it freeze for at least 5 hours.
  8. Take the tray out of the freezer.
  9. Crack the purees out of the trays.
  10. Place the frozen purees into zip-lock baggies or stasher bags.

How to Store Baby Food

Purees can be stored for up to four days in an airtight container in the fridge or 4 months in the freezer.

How to Thaw Baby Food

Thawing may seem like a no-brainer, but it never hurts to know your options. There are three different ways to thaw purees.

Microwave
  1. Take the frozen puree cubes that you want to serve out of your freezer.
  2. Place them in a glass microwave-safe container.
  3. Microwave in 20-second increments, stirring every time.
  4. The puree is ready when it is just warm to your touch.
  5. Grab two clean spoons, one for you and one for your baby, and test your puree before serving.

Heating Tip: To prevent the microwave from unevenly heating the puree, which can leave it with cold and really hot spots and can burn your baby’s mouth, make sure you stir between each interval and taste test it before serving to your baby. 

Refrigerator

This one takes the longest time, but it is an excellent alternative to using a microwave.

  1. Take the frozen puree cubes you want to serve out of your freezer.
  2. Place the cubes in an air-tight glass container.
  3. Place the container in the fridge and let the cubes thaw for 8 to 12 hours, usually overnight.
  4. Do not leave the puree in the container to thaw on the counter or anywhere out of the fridge, as bacteria will start to grow at a rapid rate — which is definitely not recommended.
  5. Note that the puree will be cold but thawed. So if your baby likes their puree warmed, you’ll have to finish the job using the microwave or stovetop method.
Stovetop
  1. In a small saucepan, add the frozen puree cubes you want to serve to your baby.
  2. Over medium-low heat, gently cook the puree until warm, stirring occasionally.

Thawing Tip: Some infants like their puree cold, warm, or really warm, and some will eat it no matter the temperature. You will get to know your baby’s personal preferences as the two of you bond over food.

Feeding Tips

  • Make sure baby is showing readiness signs for eating – good control of their head and trunk, sitting with minimal assistance, bringing hands or toys to their mouth, and appearing interested in your food when you’re eating.
  • Follow your baby’s lead – when feeding purees from a spoon, sometimes there’s a tendency to keep offering bites past the point of your baby being full. Always follow your baby’s cues for when they are done eating. Turning away from the spoon, closing her mouth, or pushing food away are all signs that your baby is finished with the meal.
  • Throwing spoons – is a common phase that all babies go through at one point or another. One of the best ways to handle spoon throwing is to ignore it and keep feeding your baby as usual (with an extra spoon you already have at the table). If your baby ends up also throwing back up spoons #2 AND #3, simply encourage your baby to eat with their hands until they appear to be finished with the meal.

Top Rated Baby Food Purees

Pea Baby Puree (Stage One)

4.91 stars (81 ratings)

A delicious way to introduce peas to baby. Mild peas paired with a fresh hint of mint – a mouth-watering combo!

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Apples Baby Food Puree

4.75 stars (56 ratings)

This Apple Baby Puree recipe is a wonderful first food for baby! A delicious nutrient-dense puree that baby will go gaga over!

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The Best Sweet Potato Baby Food

5 stars (53 ratings)

This Homemade Sweet Potato with Curry Baby Food Puree is a fun and exotic first puree for baby! Great for 4+ months and is completely freezer-friendly!

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Broccoli Baby Food

4. 80 stars (68 ratings)

This Broccoli Baby Food with olive oil recipe is a great way to introduce healthy green vegetables into your baby's diet. A delicious puree full of essential vitamins and healthy fats for growing baby

Get the recipe

Oatmeal for Babies (Stage One)

5 stars (39 ratings)

This Oatmeal Recipe for Baby is made with simple nutrient-dense ingredients in less than 10 minutes, and it's perfect for baby's first bite or added into their favorite fruit or veggie puree. Great for 4+ months and up. 

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Avocado for Baby – Puree & BLW

5 stars (16 ratings)

Avocados are a superfood and great first food for babies 6 months and up. Serve them pureed, smashed, or as a finger food for baby-led weaning.

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WeeSprout Baby Food Freezer Tray

My all-time favorite freezer tray! Individual servings pop out easily. The hard plastic lid snaps on with ease and allows for convenient stacking of freezer trays. Dishwasher safe!

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Butternut Squash Baby Food

5 stars (30 ratings)

This homemade Roasted Butternut Squash Baby Food Puree not only contains calcium, folate, vitamins A and C and fiber but it is also a deliciously smooth way to introduce butternut squash to your baby!

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Green Bean Baby Food

5 stars (33 ratings)

Green beans are steamed until just tender, this puree has a mild taste for baby's palette.

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Creamy Mango-licious Baby Food Puree

4.85 stars (26 ratings)

This 5-minute Mango Baby Food Puree is a great way to introduce baby to the magical taste of one of the world's healthiest fruits – MANGOS!

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Pear Baby Puree (Stage One)

5 stars (19 ratings)

This smooth and creamy homemade Pear Baby Puree is a wonderful first puree for baby – easy on the taste buds and great for their growing bodies!

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Peach Baby Puree (Stage One)

5 stars (15 ratings)

Smooth and creamy, this homemade Peach Baby Puree delivers big on taste with naturally sweetened peaches and flecks of vanilla bean.

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Basic Chicken Baby Food

4.41 stars (195 ratings)

This homemade Basic Chicken Baby Food is a great puree to add to any of your baby’s favorite fruit or veggie purees. Great for extra protein and flavor!

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Homemade Baby Rice Cereal

4.88 stars (48 ratings)

Using only 1-ingredient, this Homemade Baby Rice Cereal is a simple and easy recipe to make baby!

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Red Pepper Baby Puree

4.88 stars (33 ratings)

This Red Pepper Baby Puree recipe is a smooth, creamy and naturally sweet puree that is loaded with vitamin A, B6 and C. Great for 4+ months and older (or stage 1 puree).

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More Baby Fooe Purees

  • Strawberry Baby Puree
  • Blueberry Baby Puree
  • Pumpkin Baby Puree
  • Rasberry Baby Food
  • Banana Puree
  • Homemade Quinoa Baby Cereal
Pea Baby Food Puree
  • 2 cups peas, fresh or frozen
  • 1 medium zucchini, roughly chopped (optional)
  • 4 mint leaves, roughly chopped (optional)
Sweet Potato Baby Food Puree
  • 2 large sweet potatoes
  • 1/4 tsp mild curry powder (optional)
  • 1/4-1 cup liquid, (water, fresh breast milk, formula or sodium-free chicken stock) for pureeing
Roasted Banana Puree 
  • 4 bananas, cut lengthwise
  • 1/8 tsp fresh rosemary, finely chopped (optional)
Carrot Baby Food Puree
  • 2 pounds carrots, trimmed, peeled and roughly chopped
  • 1/4 tsp nutmeg (optional)
  • 1/2-1 cup liquid, (water, reserved water, fresh breast milk, formula or low-sodium stock) for pureeing
Apples Baby Food Puree
  • 6 apples, peeled, cored and chopped
  • 1/2 cup water
  • 1/4 tsp cinnamon (optional)
Broccoli Baby Food Puree
  • 2 cups broccoli, chopped into small florets
  • 1 small white potato, apple or pear, peeled and roughly chopped, roughly 1/2 cup (optional)
  • 1 tbsp good quality olive oil (optional)
Butternut Squash Baby Puree
  • 1 butternut squash
  • 1 tsp fresh thyme, roughly chopped (optional)
  • 1-2  tsp olive oil (optional)
  • 1/2-1 cup liquid (water, fresh breast milk, formula, low or no-sodium stock or bone broth), for pureeing
Green Bean Baby Food Puree
  • 1 pound green beans, fresh or frozen, trimmed
  • 1 big pinch fresh basil, cilantro or parsley, finely chopped (optional)
Creamy Mango-licious Baby Food Puree
  • 2 cups fresh or frozen mango, deseed, peeled and roughly chopped. If using frozen mangos, thaw first
  • 1 medium banana (optional)
  • 1 pinch nutmeg (optional)
Pear Baby Food Puree
  • 6 pears, peeled and roughly chopped
  • 1/8 tsp cardamom or cinnamon (optional)
  • 1/4 cup water
Peach Baby Puree
  • 3 fresh peaches or 12oz frozen peaches, do not thaw frozen peaches – use frozen
  • 1/4 cup water
  • 1/2 tsp vanilla bean pod (optional)
  • 1 pinch pinch nutmeg (optional)
Basic Chicken Baby Puree
  • 1 8-ounce boneless skinless chicken breast or thighs, cubed
  • 1 cups chicken or veggie stock, low-sodium or sodium-free
  • 1 tsp dried parsley (optional)
Homemade Baby Rice Cereal
  • 1 cup brown rice, I prefer organic short grain
  • 2 cups water for cooking
  • 1-2 cups of liquid for blending, (water, fresh breastmilk or formula)
Red Pepper Baby Puree
  • 2 red bell peppers, deseeded and roughly chopped
  • 1/2 cup white potato, apple or pear, peeled and roughly chopped
Oatmeal for Babies
  • 2 cup water
  • 1 cup old fashioned oats
  • 1/2 tsp chia seeds (optional)
  • 1/2 tsp hemp seeds (optional)
Avocado for Baby
  • 1/4 avocado
  • 1 tsp breast milk, formula or water
Pea Baby Food Puree

  • In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the zucchini in a steamer basket, and place over boiling water. Cover and steam for 5 minutes.

  • Add in the peas, and steam for an additional 3-5 minutes. Reserve steamer water. Let cool slightly.

  • Add the zucchini, peas and mint leaves to a blender or food processor and puree for 1 minute or until you have achieved the desired texture. If the puree is too thick, add in 1/4 cup of the reserved steamer water until you have the right consistency.

    Note on Zucchini: while this is a 2 vegetable starter puree, zucchini allergies are very low, so I added it to this recipe to give the peas a mild taste and smoother texture. You can completely leave them out if you prefer. Just steam the peas as directed.  

Sweet Potato Baby Food Puree

  • Heat oven to 400°. Line baking sheet with tin foil, parchment paper or a silicone mat.

  • Wash and dry the sweet potatoes. Prick with a fork in several places and then place the sweet potatoes on the baking sheet. Bake for 45 minutes – 1 hour or until a fork can easily prick the sweet potato. Let sit until cool to touch.

  • Make a cut into the skin of the potato lengthwise and peel away the skin of the potato. Scoop out the sweet potato meat and place into a blender or food processor, adding in the mild curry powder and water.

  • Puree on high for 1-2 minutes or until smooth, adding in additional liquid in 1/4 cup increments if needed. I had to add in 1 cup of water to the puree pictured. Serve or freeze for a later meal.

    Additional Spices: Feel free to use the following spices instead of the curry – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 1/2 tsp of chopped fresh thyme, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger or 1/2 tsp ginger powder. Or you can leave out the spices altogether.

Roasted Banana Baby Puree 

  • Heat oven to 325 degrees F. Line baking sheet with parchment paper.

  • Place bananas on a baking sheet and roast for 10-12 minutes or until golden brown. Let cool slightly.

  • Place bananas and rosemary into a blender or food processor and puree for 1-2 minutes or until completely smooth. You may need to add additional water, so start by adding in 1/4 cup increments until you get the desired consistency.

    Additional Spices: This recipe is also great with 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, or for a fun twist, 1/2 tsp mild curry.

    Note on Bananas: while any ripeness of bananas will work, I have found that the bananas that are ripe to very ripe tend to work best in this recipe.

Carrot Baby Food Puree

  • In a medium saucepan, bring 2″ of water to a boil over medium heat.

  • Place the carrots into a steamer basket, cover and cook for 9-11 minutes or until tender. Reserve steamer water. Let cool slightly.

  • Place the carrots, nutmeg and 1/2 cup of liquid into a blender or food processor and puree for 1-2 minutes on high, adding 1/4 cup liquid at a time until you achieve the desired consistency. Serve and enjoy, or freeze for later.

    Notes on Nutmeg: adding in spices to babies first purees are completely optional, but totally safe. Nutmeg rounds out the acidic taste carrots sometimes have and make this puree taste grounded and full-bodied.  

    Additional Spices: Feel free to substitute 1/2 tsp ginger powder or 1/4 fresh ginger, 1/2 tsp mild curry powder, 1/4 tsp cloves, 1/2 tsp finely minced fresh chives or 1/2 garlic clove instead of the nutmeg. 

Apples Baby Food Puree

  • In a medium saucepan, place the apples, water and cinnamon. Cover and heat on medium-low for 15-20 minutes or until apples are tender. Let cool slightly.

  • Transfer all of the ingredients into a blender or food processor and blend for 1-2 minutes or until completely smooth. For a chunky puree, quickly pulse the ingredients 10-15 times or until you receive your desired consistency. Serve or freeze for later.

    Additional Spices: Feel free to sub in these spices instead of the cinnamon for this recipe – 1/8 tsp of cloves, 1/8 tsp of nutmeg, 1-2 leaves of fresh mint, 1-2 leaves of fresh basil, a pinch of fresh or 1/4 tsp of ginger powder or even 1/4 of coriander for a fun twist.

    Apples: you can use any sweet apple in this recipe – Gala, Honeycrisp, Fuji, McIntosh, etc.

Broccoli Baby Food Puree

  • In a medium saucepan, bring 2 inches of water to a boil over medium heat. Place the broccoli and potato (or apple/pear) into a steamer basket and place over boiling water, cover and steam for 10-12 minutes or until the broccoli and potato are tender. Reserve water from the steamer. Let cool slightly.

  • Add the broccoli, potato and olive oil into a blender or food processor and puree until smooth, adding the reserved water from the steamer basket in 1/4 cup increments if needed.

    Adding In Spices: Feel free to add in 1 tsp of chopped chives, 2-3 mint leaves, 1 tsp of chopped cilantro, 1/2 tsp cumin or a squeeze of fresh lemon juice.

Butternut Squash Baby Puree

  • Heat oven to 450 degrees F. Line baking sheet with a silicone mat, tin foil or parchment paper.

  • Cut butternut squash in half, deseed and place flesh side up, skin side down. Optional – Feel free to drizzle the squash with 1-2 teaspoons of olive oil for some added healthy fat.

    Bake for 45 minutes or until you can easily prick the squash with a fork. Let cool until you can handle the squash with your hands.

  • Scrape off the skin and discard. Place the butternut squash into a blender or food processor. Add thyme and puree for 1-2 minutes, adding water in 1/4 cup increments until you have your desired consistency. I had to add 3/4 cup of water to my puree shown below.

    Additional Spices: Feel free to sub the thyme for 4 basil leaves, 1 tsp chopped rosemary, 1 tsp ginger powder, or 1 big pinch of fresh ginger, 1/2 teaspoon nutmeg, or even 1/2 tsp of coriander.

Green Bean Baby Food Puree

  • Fill a medium saucepan with 2” of water and bring to boil over medium heat. Place the green beans (fresh or frozen) into a steamer basket over the boiling water, cover, and cook for 10 minutes or until tender. Let cool slightly. Reserve steamer water.

  • Transfer the green beans and herb to a blender or food processor and puree for 1-2 minutes or until smooth, adding reserved steamer water in 1/4 cup increments if needed until you reach your desired consistency.

    Adding Spices: you can add a big pinch of roughly chopped basil, cilantro, mint, parsley, or chives to this puree before blending. 

Creamy Mango-licious Baby Food Puree

  • Place the mango, banana and nutmeg (if using) into a blender or food processor. Puree for 1 minute or until completely smooth. If your mango is not ripe enough, you might need to add in up to 1/4 cup of water while blending to get the right consistency. Serve or freeze for later.

  • Mango Tip: I usually find that organic frozen mangos are easier and cheaper to find than fresh organic mangos, but if mangos are in season when you are making this recipe, by all means, you can use fresh over frozen. For fresh mangos, simply peel and chop. 

Pear Baby Food Puree

  • In a medium saucepan, place the pears, cardamon and water, cover and heat on medium-low heat for 10-15 minutes, or until tender. Let cool slightly.

  • Using a slotted spoon, scoop the pears out of the saucepan, leaving water behind, and into a blender or food processor. Blend for 1-2 minutes until you have your desired consistency. If your pear puree is too thick, add the leftover cooking water in 1/4 cup increments.

Peach Baby Puree

  • If using fresh peaches, peel, pit and slice the peaches. If using the fresh vanilla bean pod, cut in half and then slice open lengthwise. Take the back of your knife or spoon and scrape out all of the vanilla bean, reserve.

  • In a medium saucepan, add the peaches and water, cook over medium-low heat for 5 minutes (fresh peaches) – 10 minutes (frozen peaches). Right before the peaches are done cooking, add in the vanilla and nutmeg (or any other spices you prefer) and stir until incorporated—Cook for 1 more minute.

  • Using a slotted spoon, transfer the peaches to a blender or food processor, leaving all excess water in the saucepan. You do not want to add any additional liquids, or the puree might be too thin. Starting on low and increasing to high speed, puree the peaches until smooth and creamy. Serve to baby or freeze for later.

Basic Chicken Baby Puree

  • In a medium saucepan, bring the cubed chicken, broth, and parsley to a boil over medium heat. Turn the heat down to low and simmer, covered, for 15 minutes or until chicken is just cooked through. Let cool slightly.

  • Using a slotted spoon, transfer the chicken to a blender or food processor, leaving the broth in the saucepan. Reserve the broth.

    Starting on low and working your way up to high-speed, puree the chicken until you reach your desired consistency, adding in broth in 1/4 cup increments if needed. I had to add in just 1/4 cup of broth to get the consistency seen in this photo.

    Extra Healthy Fat: For some extra healthy fat, this puree is also wonderful, with a teaspoon of grass-fed butter (salt-free) added to the blender right before pureeing.

Homemade Baby Rice Cereal

  • IMPORTANT STEP: Place the rice in a fine-mesh colander and rinse with water until the water runs clear.

  • Transfer the rice to a medium saucepan and add 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover with a lid and simmer for 35-45 minutes or until the rice is tender and the water is evaporated. Each batch of rice cooks a little differently, so taste at 35 minutes to see if the rice is tender. Remove the saucepan from the heat and let rest for 10 minutes, covered. If using fresh breast milk or formula for blending, I would remove the lid and let the rice cool for 15 minutes.

  • Place the rice into a blender or food processor and add 1/2 cup of liquid of choice. Blend for 1-2 minutes on medium-high speed until completely smooth and creamy, adding in the additional liquid in 1/4 cup increments, if needed, until you have your desired consistency.

Red Pepper Baby Puree

  • In a medium saucepan, bring 2″ of water to a boil.

    If using a potato: place it in a steamer basket and steam for 10 minutes before adding peppers, and cooking for another 5-7 minutes.

    If using pear or apple: add in the red peppers and apple or pear and steam for 5-7 minutes or until tender. Reserve steamer water. Let cool slightly.

  • Add in all of the ingredients into a blender or food processor and puree for 1 minute or until completely smooth, adding in a tablespoon of water at a time if needed.

Oatmeal for Babies

  • In a medium saucepan, bring 2 cups of water to a boil. Add in 1 cup of old-fashioned oats along with the chia seeds, hemp seeds and any spices you are using. Turn down the heat to medium-low and cook the oats for 5 minutes, stirring occasionally, or until all of the water is gone and the oats are soft. Let cool slightly. 

  • Transfer the oats to a blender or food processor and puree for 1-2 minutes, adding water in 1/4 cup increments if needed, until completely smooth.  I had to add 1/2 cup of water to my oatmeal. You will want the oat cereal to be on the thinner side, so it doesn't become sticky. The oats will continue to absorb liquid as they cool, so you can add more water, fresh breast milk, or formula as needed. Serve to baby or freeze for later. 

  • Type of Oats: This recipe is for old-fashioned oats: for steel-cut or instant oats, read the full post. 

    Adding Spices: you can add a big pinch of cinnamon or pumpkin pie spice mix or a smaller pinch of nutmeg or cloves to these oats before blending. 

    Chia and Hemp Seeds: are added for a nutritional boost, but you can add or omit them if you prefer. You can get both of these at any health food store or online here (chia/hemp).

Avocado for Baby

Age: 4-6 months and up

 

Yield: roughly 15-25 ounces, depending on the recipe

 

Freezer Tray

Bumkins Baby Bowl

Blender

Saucepan

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The Best Broccoli Baby Food Puree (Stage One)

Home » Feeding Style » Baby Food Purees » Stage One » The Best Broccoli Baby Food

This Broccoli Baby Food recipe is a great way to introduce healthy green vegetables into your baby’s diet. A delicious puree that is full of essential vitamins and healthy fats for a growing baby. If you’re looking for an easy green starter puree for your baby, this is it! Great baby food for 4-6 months and older – stage 1 baby food!

Medically reviewed and co-written by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

Broccoli Baby Food

Do you want your child to grow up loving broccoli? Then this puree is a good place to start! 🥦

We start with the main star of the show – broccoli! By gently steaming the broccoli, we are able to preserve its fresh taste and bright green color without getting a too intense broccoli flavor or drab color. I’m also inviting you to try adding in a small amount of peeled apple, pear or white potato. This addition helps give the puree just enough starch and fiber to make a truly creamy and smooth puree that helps balance out the, sometimes, intense broccoli flavor. And for a boost of healthy fats, we are going to drizzle in a little bit of high-quality olive oil.

What this simple recipe gives us is a truly delicious puree that baby is going to dive right into!

First time making homemade baby food? Then, I would suggest that you start by reading my very in-depth Guide on how to Make Homemade Baby Food – which goes over all the important information such as the best cooking tools to have on hand, safe storage, how to know when baby is ready for solids, how to introduce purees, the best first foods for baby, and more! You can also check out my best-selling cookbook for even more information and recipes!

Broccoli Puree Video

Watch this video to see how easy it is to make this Broccoli Puree!

Reasons to Love this Broccoli Baby Food
  • nutrient-dense – contains fiber, iron, calcium, antioxidants, folate, potassium, vitamins A, C and K
  • creamy green puree baby will love
  • filled with healthy fats for baby’s growing brain and bones
  • 4-6+ months and older
  • freezer-friendly
  • stage 1 baby food puree
  • homemade

Health Benefits of Broccoli

Broccoli has a whole host of health benefits!

  • The fiber found in broccoli promotes gut health and heart health.
  • It helps support your immune system with the help of vitamin C.
  • Broccoli is high in vitamin K, which is important in blood clotting.
  • The antioxidants found in broccoli may help protect against certain types of cancers.
  • Vitamin A and antioxidants found in broccoli promote eye health.

Ingredients

Make sure to read the recipe card below for full ingredients and instructions!

  • Broccoli: Being the start of the show, we need to use fresh broccoli that is bright and green with no mushy parts. You can cut up a head of broccoli or get pre-cut florets. You can also use frozen broccoli in this recipe, but the taste will be slightly more intense.
  • Apple: We are going to use one small peeled apple in this recipe to give the puree a smooth consistency. You can also use a small white potato or pear, if you prefer. If you want to keep the puree a single ingredient puree, then just leave the apple (potato or pear) out, the puree will be slightly different but still amazing.
  • Olive Oil: For an added boost of healthy fats, we are adding in a little drizzle of a high-quality olive oil. You can omit this if you prefer.

Shopping & Storing Tip: When purchasing broccoli, look for a firm head with dark-green crowns and tightly-closed buds. Broccoli is a hardy, cool-weather vegetable, so it loves your cold refrigerator. Wrap the broccoli in a few dry paper towels, to help wick away any excess moisture, and store in an unsealed plastic bag.

Step-by-Step Instructions
  1. Prep Broccoli: roughly chop a bunch of broccoli and peel and chop one small apple or white potato.
  2. Steam: place the broccoli and apple/potato into a steamer basket and steam until tender.
  3. Puree: transfer cooked produce into a blender or food processor and add a drizzle of olive oil. Puree until smooth.
  4. Serve or freeze.

Tools Needed

These tools will make it a lot easier for you to make this healthy Broccoli Puree. For more of my favorite kitchen tools make sure to check out my shop.

  • Steamer Basket
  • Medium Saucepan
  • Blender or Food Processor
  • Freezer Tray
  • Storage Containers for Fridge
  • highchair
  • suction bowl or baby bowl
  • baby spoon
  • open lid cup
  • bib with catch pocket

Other Cooking Methods

While I love the clean flavor of steamed broccoli, there are several different ways you can cook broccoli for baby food. 

Roasting

Place broccoli and small chunks of potato onto a baking sheet and roast in the oven at 425 degrees F, for 20-25 minutes or tender when pricked with a fork. Puree in a blender as directed below. 

Blanching

Bring a medium saucepan filled with water to a boil, add in the potato and cook for 6 minutes, then add in the broccoli and cook for 2 minutes or when tender with pricked with a fork. Drain the water, let cool slightly. Puree in a blender as directed below.

Adding Spices

In this recipe, we are adding a small drizzle of high-quality olive oil into the puree, but feel free to use the following spices instead – chopped chives, mint leaves, chopped cilantro, cumin, or a squeeze of fresh lemon juice.

Tip on Spices: I always recommend adding spices to any baby food puree, but you can add or leave out spices in all of your baby food. You do you! Either way, this puree will taste amazing.

Frequently Asked Questions

When can baby eat broccoli?

Baby can have broccoli as one of their first foods. When a baby can start on solids is determined by their own rate of development, which generally comes between 4-6 months of age. Some of the developmental milestones babies need to reach in order to start solids include: if your baby has solid control of their head and neck, if your baby has doubled in weight, and if your baby is reaching for or opening their mouth when you eat (see my guide here). Before you start your baby on purees, you should consult with your pediatrician to make sure your child is developmentally ready.

Can broccoli be baby’s first food?

Broccoli can 100% be your baby’s first food if you want it to be. It is recommended to wait to introduce the top eight allergen foods to your baby once a few other well-tolerated foods have been introduced, but otherwise, foods can be introduced in any order so choose whatever you are most excited for your baby to have.

Is broccoli a common allergen for baby?

No, broccoli is not a common allergen, however, as with any food, start with a small portion and be aware of any signs that might be an allergic reaction after introducing it.

Does broccoli cause constipation for babies?

Broccoli does not usually cause constipation in babies, and it can actually help alleviate constipation due to its high fiber content.  

How to Store Broccoli Baby Food
Refrigerator

You can store it in an airtight container in the fridge for up to 4 days. 

Freezer

This puree can be frozen for up to 4 months.

  • Spoon puree into a freezer storage container – do not overfill. 
  • Place the lid on the storage container or cover with a piece of saran wrap and label with date and recipe name. 
  • Place the tray into the freezer and let freeze completely – preferably overnight. 
  • Pop out the baby food cubes and place in a zip-lock baggie or stasher bag – don’t forget to re-label the baggie or stasher bag for future reference.

Need more information on how to store your baby foods – head over to my Best Baby Food Storage Containers – Plus 6 Tips on Freezing and Thawing post!

Label Tip: Don’t forget to label your purees before you place them in the fridge or freezer with the name of the puree and the date you made it. Take it from me, you will completely forget when and what is in your freezer by the end of the week.

Great Broccoli Combination Purees

While Broccoli Baby Food is great by itself, it’s also super easy to mix and match with other nutrient-dense baby food purees. Give these fun flavor combos a try!

  • Apples
  • Asparagus
  • Quinoa Baby Cereal 
  • Chicken
  • White Beans
  • Softened Tofu
  • Spinach
  • Green Beans
  • Yogurt
  • Mango

Broccoli for Baby-Led Weaning: Carrots are also a great food to serve to your baby whole for baby-led weaning (6+ months) or as a finger food (9+ months). You can always serve baby a combination of purees and finger foods right from the start.

Feeding Tips

  • Make sure baby is showing readiness signs for eating – good control of their head and trunk, sitting with minimal assistance, bringing hands or toys to their mouth, and appearing interested in your food when you’re eating.
  • Try adding a little seasoning or spice to purees – babies like flavor! Or consider changing the temperature of purees from time to time, to slightly warmed or slightly chilled. Varying these aspects adds to the sensory experience!
  • Place a small amount of puree on the tray during spoon feeding, so that your baby can dip their fingers or hands in the puree. Allowing baby to explore foods in this way helps them learn to self-feed and can help them be more willing to try new textures and foods in the future.
  • Throwing spoons is a common phase that all babies go through at one point or another. One of the best ways to handle spoon throwing is to ignore it and keep feeding baby as usual (with an extra spoon you already have at the table). If baby ends up also throwing back up spoons #2 AND #3, simply encourage your baby to eat with their hands until they appear to be finished with the meal.

Or watch a shortened version of this video here.

  • 2 cups broccoli, chopped into small florets
  • 1/2 apple, pear or small white potato peeled and chopped (optional)
  • 1 tbsp good quality olive oil (optional)

  • Prep: In a medium saucepan, bring 2 inches of water to a boil over medium heat.

  • Steam: Place the broccoli and apple/potato/pear into a steamer basket and place over boiling water, cover and steam for 8-10 minutes or until the broccoli and apple are tender. Reserve the water from the steamer. Let cool slightly.

  • Transfer: Add the broccoli and apple to a blender or food processor.

  • Add Olive Oil: Drizzle the olive oil into the blender or food processor.

  • Blend: Puree on high for 1-2 minutes or until smooth, adding in additional liquid (reserved water, fresh breast milk or formula) in 1/4 cup increments if needed. I had to add in 1/4 cup of water to the puree pictured.

  • Eat: Serve to your baby or freeze for a later meal.

Age: 4-6 months and up

Yield: roughly 12 ounces

Adding In Spices: Feel free to add in 1 tsp of chopped chives, 2-3 mint leaves, 1 tsp of chopped cilantro, 1/2 tsp cumin or a squeeze of fresh lemon juice.

 

 

 

Blender

Freezer Tray

Tripp Trapp High Chair

Glass Baby Food Jars

Silicone Baby Bibs

Calories: 25kcal, Carbohydrates: 3. 2g, Protein: 0.7g, Fat: 1.2g, Saturated Fat: 0.2g, Sodium: 6mg, Potassium: 106mg, Fiber: 0.7g, Sugar: 0.4g, Calcium: 8mg

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What dishes to include in the children's menu to make it tasty and healthy

In winter, vulnerable children's immunity needs to be strengthened by any available means. And for this, you should add as many healthy dishes with a shock portion of vitamins to your daily diet as possible. Mostly it is vegetables in all possible variations. They are good to bake and stew, serve as a side dish, make soups and even delicious desserts based on them. This topic is dedicated to our selection of recipes.

Soup classic

Chicken soup with vegetables is the perfect embodiment of a balanced vitamin meal for a child. To prepare it, take 2 chicken thighs, pour 3 liters of water and leave to cook over low heat for half an hour. In the meantime, we will make a ruddy frying of the onion, carrot and celery stalk in a saucepan. Just don't overcook the vegetables. As soon as they soften, pour 3 potatoes into cubes and fry for another 5 minutes.

Strain the finished broth and pour the contents of the pot. When the potatoes are completely cooked, lay 50-60 g of egg noodles, salt and pepper the soup to taste, add fresh herbs. Grind the cooled chicken thighs and also pour into the pan. It remains to bring the soup to readiness and let it brew under the lid.

Peppers with a surprise

For the second, offer your child hearty stuffed peppers. Let's start with the filling first. To do this, cook until half cooked 100 g of rice. While it is quietly boiling in a saucepan, we pass the onion into cubes and grated carrots until golden brown. We mix the frying with semi-cooked rice and 300 g of any minced meat, which the child likes best. Add a little salt and dry herbs, knead the mass with your hands. We cut off the caps of 4-5 medium-sized bell peppers, remove the seeds and partitions, fill with minced meat and put upright in a wide pan.

Now let's fill it. Stir in 300 ml of hot water, 3 tbsp. l. tomato paste and thick sour cream, put salt and black pepper. Pour the stuffed peppers in a saucepan, bring to a boil and simmer over low heat under a lid for 40-45 minutes. At the end, put the bay leaf and keep the peppers without fire under the lid for a quarter of an hour.

Fish delicacy

In winter, meat in the children's diet is especially important to alternate with seafood. Grilled red fish with sauce is just what you need. We rub the lime zest on a fine grater, squeeze the juice from the fruit and mix everything. Shred 5-6 sprigs of cilantro. We cut the onion into a small cube. Mix citrus juice with zest, herbs and onions. Lubricate 5 portioned pieces of salmon with marinade, leave for 15 minutes.

It is better to cook such fish in a grill pan in order to preserve the maximum of nutrients. Fry the salmon on both sides until golden brown stripes appear. Light yogurt sauce is perfect for it. Chop as finely as possible 1 tbsp. l. capers, a clove of garlic, 2-3 sprigs of tarragon. Add 100 g of natural yogurt, juice of half a lemon, season with salt and black pepper. Little gourmets will be pleased, especially if you serve fish on wooden skewers.

Potatoes with vegetable vitamins

Experience shows that children prefer potatoes to many other vegetables. And therefore, you won’t have to persuade them to eat baked potatoes for a long time. We wash 4 oblong tubers in water, wipe dry, grease with oil and bake whole with the skin in the oven at 220 ° C for 45-50 minutes.

Let's make the salad while the root vegetables are ready. Cut 6-8 cherry tomatoes into slices, fresh cucumber into half circles, red onion into half rings. Do not forget to pour boiling water over the onion to remove unpleasant bitterness. We chop 5-6 sprigs of parsley, mix with vegetables, salt to taste, season with Greek yogurt.

We cool the finished potato tubers, cut off the side part and remove part of the core, we will also mix it into the salad. We fill potato boats with salad and decorate with lettuce leaves.

Curd breakfast

All food for children in the cold season should be healthy, and desserts are no exception. In this regard, the traditional cottage cheese casserole is a win-win option for all occasions.

Whisk the egg vigorously with 1 tbsp. l. sugar and a pinch of salt. Add 300 g of cottage cheese with a fat content of at least 9%, 1 tbsp. l. semolina, 0.5 tsp. baking powder and a pinch of vanilla. We knead the resulting mass well and leave it for 10-15 minutes so that the semolina disperses. If desired, you can put a grated apple, a handful of raisins, banana slices or dried berries here.

Lubricate ceramic molds with oil, sprinkle with ground breadcrumbs and fill with curd mass. We put them in the oven at 180 ° C for about half an hour. This cottage cheese casserole can be prepared for breakfast. Just let it cool down properly, garnish with mint and serve with sour cream.

Cake with an orange mood

Even homemade cakes can be loaded with vitamins and made extremely healthy. Spicy carrot cake is just such a case.

In one container, mix 130 g flour, 1 tsp. baking powder, 70–80 g of sugar, 0.5 tsp each. cinnamon and ground ginger, a pinch of vanilla and nutmeg. In another container, beat 2 eggs with 80 ml of vegetable oil, pour 300 g of grated raw carrots. We combine dry and liquid bases, carefully knead the dough until a homogeneous consistency.

Fill buttered muffin tins with it and bake in the oven at 180°C for 40-45 minutes. When the carrot muffins cool down, they will taste even better. Serve a healthy dessert with whipped cream, and there won't be a crumb left.

Health cocktail

Almost all children drink milk with pleasure. Why don't we make a strawberry and banana milkshake?

Grind 200 g of fresh strawberries in a blender and rub the resulting mass through a sieve to get rid of small seeds. Mash a large ripe banana with a fork into a thick gruel. We combine strawberry and banana puree, add honey and vanilla sugar to taste, beat everything until a smooth consistency is obtained. Pour in 400 ml of milk and continue whisking until a fluffy foam appears. Pour the cocktail into tall glasses, decorate with mint petals and treat the children. Don't forget the colorful straws. It is much more pleasant to sip a thick fragrant cocktail through them.

This is the vitamin menu we propose to prepare for your children. For more fun ideas, check out the recipes page from Eat at Home readers. And what vitamin dishes do you prepare for your child? Share branded recipes in the comments and tell us what helps you keep children's immunity normal.

Read online "365 Healthy and Delicious Meals for Baby Food" - LitRes

Foreword

Nutrition - what could be more important for a growing organism? How your baby starts to eat when you wean him will affect his future development and perhaps even adulthood. In our time, in industrially prepared products, you can find a lot of food additives, flavoring and coloring, which are not at all useful for a small person - and in these conditions the importance of homemade food increases many times over.

The basis of human nutrition is meat, fish, dairy and sour-milk products, a variety of vegetables and fruits, buckwheat is obligatory for cereals. Vegetarianism, fasting for children is unacceptable, and canned food at an early age is undesirable.

The best way is to cook your own food from food purchased raw. It is advisable to buy meat and fish in a piece and not give a small child store-bought convenience foods. Remember that when preparing children's dishes (up to 8-10 years old), hot spices are not added.

Starting at about a year old, a child can get many meals from an "adult" table. It must be remembered that the child has already learned to chew and swallow rough food, but can he bite well? Gradually, the child must be accustomed to more and more varied foods, while noticing whether this or that product will cause an allergy. Unfortunately, this problem is now actual. Eggs, honey, later - chocolate and citrus must be introduced under control. But in our time, any products can give an undesirable reaction, which is why parents need to be careful.

If up to a year the child's diet mainly consists of pureed soup, cereals and mashed potatoes, then after a year it is already possible to give meat in the form of fried or baked cutlets, casseroles, meatballs; vegetables and cereals - not only in pureed form, but also in the form of pancakes, vinaigrettes, you can give raw vegetables, rye bread. The wider the set of products, the more fully and fully the child's need for proper nutrition is satisfied.

Dishes for infants

Recipe no. 1

Vegetable broth

Ingredients: 50 g vegetables, 100 g water.

One of these vegetables: Carrots, cabbage, turnips, potatoes or zucchini Wash thoroughly, peel, cut into small slices, cover with cold water and cook covered over low heat until tender. Then strain through sterile cheesecloth, bring to a boil and pour into a sterile bottle.

Vegetable decoction can be given to an infant between feedings as a drink. Usually, such supplementation is required if the child is bottle-fed or breast-fed "by the hour". If the child receives a breast on demand, then mother's milk is enough for him.

Recipe No. 2


Juices for the first feeding

To obtain 50 ml of juice, 100 g of any berries or fruits are required.

Wash fresh green apple, pour over with boiling water and grate. Put the resulting puree into cheesecloth, folded in half, and squeeze the juice with a spoon. Drain the squeezed juice into a glass dish and close the lid. If the apples are sour, add sugar syrup to the juice before feeding.

Red-skinned fruits can cause an allergic reaction, so a green apple is best.

Recipe No. 3


Juices for the second food

To obtain 50 ml of juice, you need 100 g of any fruit or vegetable.

Option 1.

Sort ripe plum fruits, rinse thoroughly, scald with boiling water, remove the seeds and put the pulp into a sterile double-folded gauze. Squeeze out the juice with a stainless steel spoon.

Option 2.

Wash young carrots (carotell) with a brush, scald with boiling water and grate on a fine grater. Then squeeze the juice through cheesecloth.

Carrot juice is rich in vitamin A, so it is desirable to add it to other vegetable juices.

Recipe No. 4


Fruit purees

To obtain 40-45 g of puree, 50 g of fruit are required.

Option 1.

Wash ripe apples or pears without spots or damage, pour over with boiling water, remove the skin, remove the seed nest and grate on a fine grater.

Option 2.

Wash fresh apricots thoroughly, cover with water, cook until soft. Rub through a sieve, add granulated sugar (1 tsp), boil again.

Blueberries, black currants, apples and pumpkins, strawberries, sea buckthorn, etc. can be puréed in the same way.

Recipe No. 5


Carrot puree

Ingredients: 1 carrot, 1/4 cup milk, 1/3 tsp butter or vegetable oil.

Wash the carrots with a brush, peel, chop, put in a saucepan, pour a small amount of boiling water and simmer under the lid in its own juice, stirring, until tender. Hot wipe through a sieve, add warmed milk, a little salt, put on a slow fire and warm, not boiling. Put butter or vegetable oil into the finished puree.

Recipe No. 6


Mixed vegetable puree

Ingredients: various vegetables - 80 g, potatoes - 20 g, milk - 1/2 cup, butter or vegetable oil - 1/3 tsp, sugar - 1/ 2 tsp

Wash fresh vegetables (carrots, turnips, cabbage, beets) with a brush, peel, chop, simmer covered in a saucepan with a little hot water so that the vegetables are stewed with steam in their own juice. Make sure that there is water at the bottom of the pan all the time (if necessary, add boiling water). Add sugar to speed up cooking. Bring vegetables to half-cooked and add peeled and chopped potatoes to them, then simmer until tender.

Pour hot vegetables through a sieve, add hot milk, a little salt and beat well, then put back on the stove and bring to a boil.

Add butter or vegetable oil to the puree.

Recipe No. 7


Spinach puree

Ingredients: spinach - 100 g, milk - 1/4 cup, butter - 1 tsp, flour - 1/2 tsp, sugar syrup - 2 ml .

Carefully sort the spinach, discarding the brown parts, wash in running water, transfer to a saucepan and simmer in its own juice until soft (10-15 minutes). Then rub through a sieve and season with white sauce. For the sauce, dissolve the butter in a saucepan, fry the wheat flour in it, add hot milk and boil for 5-6 minutes. Add a little salt to the puree, seasoned with sauce, put on fire again and bring to a boil. Season the finished puree with butter and sugar syrup.

Spinach contains iron, phosphorus and magnesium and is therefore beneficial for the development of the child's body.

Recipe No. 8


Spinach-potato puree

Ingredients: spinach - 100 g, potatoes - 150 g, milk - 1/2 cup, sugar - 1/2 teaspoon, butter - 1/2 teaspoon.

Wash potatoes thoroughly with a brush, add a little boiling water, cover and boil. Sort the spinach, wash it, put it on a sieve and let the water drain, then transfer it to a separate pan, add granulated sugar and simmer in its own juice without adding water. Peel the boiled potatoes and rub hot through a sieve. Grate the cooked spinach into the same bowl. Stir the puree, dilute with boiling milk, add salt, beat and bring to a boil over low heat. Fill the finished puree with butter.

Spinach is an excellent source of iron, one of the leaders among plants in terms of iodine content. The vitamin D content of spinach makes it useful in preventing rickets.

Recipe No. 9


Cauliflower and zucchini puree soup

Ingredients: cauliflower – 50 g, marrow – 50 g, egg yolk – 1/2 pc., butter – 1/3 tsp.

Peel the cauliflower, remove the green leaves, cut into small tufts and wash well. Wash the zucchini, peel and cut into small pieces. Put the cabbage and zucchini in a saucepan, pour a small amount of boiling water, close the lid and simmer over low heat until tender. Then pour the broth into a separate bowl, and rub the hot vegetables through a sieve. Add broth and salt to the puree, mix well and bring to a boil. Season the finished soup-puree with butter, pounded with the yolk of a hard-boiled egg.

Recipe No. 10


Vegetable puree with liver

Ingredients: carrots - 100 g, potatoes - 100 g, liver - 50 g, broth - 1/2 cup, butter - 1/2 tsp.

Soak fresh steamed beef liver in running water, remove the skin, cut across the grain and quickly fry in hot oil in a saucepan under the lid. Then add a little water or low-fat broth and put the saucepan in the oven for 5-10 minutes. You can pre-stew in oil, adding a little onion.

Steam boil potatoes and carrots, peel, rub through a hair sieve along with stewed liver, previously passed through a meat grinder. Dilute the puree with hot broth, salt, beat, put on low heat and, whisking, bring to a boil. Add butter to the finished puree.

The liver contains many minerals: iron, copper, calcium, zinc, sodium and others.

Recipe no. 11


Mashed potatoes with chicken

Ingredients: chicken meat - 100 g, potatoes - 200 g, milk - 1/4 cup, butter - 1/2 tsp.

Boil low-fat chicken broth, strain through a wet napkin and pour it over the peeled and cut into large pieces potatoes. The broth should just cover the potatoes. Boil potatoes under the lid for 25-30 minutes, then rub through a hair sieve, adding pre-cooked and minced chicken meat. Dilute the resulting puree with boiling milk and beat with a whisk. Heat on the stove until boiling. Add butter to the finished puree.

Recipe No. 12


Vegetable cutlets

Ingredients: various vegetables (carrots, zucchini, kohlrabi, potatoes) - 250 g, egg - 1 pc., flour - 1 tbsp. l., sunflower oil for frying, crackers - 2 tbsp. l., parsley, salt.

Boil well-washed and chopped vegetables in salt water, finely chop and mix with egg yolk, herbs, salt, whipped egg white and breadcrumbs. Stew cutlets in a small amount of water.

Can be served with sour cream.

Recipe No. 13


Semolina porridge

Ingredients: milk - 1/2 cup, water - 25 ml, semolina - 2 tsp, salt, sugar syrup - 3 ml, butter - 1/3 tsp. l.

Pour water into half of the taken milk, boil, then pour the sifted semolina in a thin stream and cook over low heat, stirring constantly, for 15-20 minutes. Then salt a little, add sugar syrup and the remaining warmed milk. Bring the porridge to a boil. Put butter into the prepared porridge.

Semolina contains 70% starch, a lot of proteins, vitamins and minerals, and since it cooks quickly, all of them are preserved.

Recipe No. 14


Pink semolina porridge

Ingredients: semolina - 2 tsp, milk - 70 ml, water - 25 ml, sugar syrup - 3 ml, carrot juice - 30 ml, butter - 1/ 3 tsp

Pour juice from fresh carrots into ready-made, slightly cooled semolina porridge, mix thoroughly and immediately give to the child.

Preparation of carrot juice: wash carrots with a brush, scald with boiling water, scrape off the skin with a sharp knife, wash again with boiled water and grate. Put carrots in gauze scalded with boiling water and squeeze out the juice.

Recipe No. 15


Semolina porridge with pumpkin

Ingredients: pumpkin - 100g, sugar - 1 tsp, portion of semolina porridge.

Peel the pumpkin, cut into small cubes, sprinkle with sugar and, after extracting the juice, simmer until softened. Then mix with ready-made semolina and bring almost to a boil.

Pumpkin contains a large amount of carotene and vitamins, including a lot of vitamin D. Even a weakened body easily absorbs fiber, so pumpkin dishes are recommended for therapeutic and preventive nutrition.

Recipe No. 16


Semolina porridge with dried apricots

Ingredients: dried apricots – 1 tbsp. l., sugar - 1 tbsp. l., a portion of semolina porridge.

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