Vegetable puree for adults. Vegetable puree for feeding infants: recipes and review of brands

We offer simple recipes And useful tips on preparation.

Correct and healthy diet- a guarantee of health and Have a good mood any child, which is why you need to very carefully choose foods for your baby’s diet. This is especially true for baby purees, since this is the first dish that a child tries after breastfeeding or bottle feeding. The puree should be prepared only from high-quality and fresh products, be hypoallergenic and not contain artificial additives. Now on store shelves there is a wide selection of vegetable, fruit and meat purees for every taste and budget. However, baby purees can be prepared at home using a blender.

There are advantages to making your own baby purees. Firstly, you will be sure that the puree contains only the freshest and healthy foods, especially if these are fruits and vegetables grown in your own summer cottage. Secondly, homemade purees can cost you much less than store-bought ones. So how can you make tasty, healthy and nutritious purees that your baby will love? We offer you several simple and healthy recipes single- and multi-component vegetable, fruit and meat baby purees.

Vegetable purees

It is best to start complementary feeding with vegetable purees from zucchini and cauliflower. These vegetables are very easy to digest and rarely cause allergies. A little later, you can introduce pumpkin, potatoes, green pea and turnips. Remember that when feeding for the first time, you should not add butter, sugar, salt and other additives to the puree: this can be done when the child is 1 year old.

Preparing baby vegetable puree from pumpkin

U pumpkin puree It has a pleasant sweetish taste, so, as a rule, kids eat it with pleasure. In addition, pumpkin is simply a storehouse of vitamins: it contains iron, carotene, pectin, vitamins B, C, E, D, PP and even T - a rare vitamin responsible for metabolism in the body.

To prepare the puree, you need to choose a small pumpkin weighing up to 3-5 kg ​​(small pumpkins are usually juicier and more pleasant to taste and are much easier to clean than “adult” pumpkins). First, wash the pumpkin thoroughly and divide it into two parts. Next, cut it into slices - as much as your baby will eat, peel and cut into cubes. Then boil the pumpkin in a double boiler or saucepan: place it in boiling water and cook for 20 minutes until the vegetable is completely softened. After the pumpkin is cooked, blend it in a blender until smooth. If the puree is too thick, you can add a little breast milk, infant formula or water. Cool the puree to 30 degrees, then you can feed the baby.

Preparing baby vegetable puree from broccoli

Want to understand other important issues? Read

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

Vegetables or fruits?

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

How to prepare baby vegetable puree

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

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

A few rules for making baby puree at home

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

DIY baby fruit puree

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

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

Flavorful pumpkin puree

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

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

Tender broccoli puree

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

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

How to make baby pear puree at home

Pear - very tender, tasty and healthy fruit, which extremely rarely causes intolerance. In addition to its high vitamin value, pears also have other beneficial features- facilitates digestion and removes toxins from the body.

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

Zucchini and apple puree

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

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

Exotic mango

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

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

Carrot and potato puree

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

Pumpkin and apple puree

This sweet pumpkin- applesauce without sugar, cooked in a double boiler, suitable for children who are already accustomed to “adult” food and are able to accept new things unusual dish. It is better to take pumpkin with gray or green skin and bright pulp - such fruits contain more vitamins and other useful substances. Green apples are suitable because they contain fewer allergens.

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

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

Assorted vegetable puree is tasty, healthy and will add variety to your daily menu. This vegetable puree can be a separate dish or a side dish for meat, poultry, and fish. Add butter to your taste - butter or vegetable, it turns out harmoniously in any version.

To prepare vegetable puree, prepare the ingredients according to the list.

Vegetables need to be washed and peeled.

I suggest boiling potatoes separately from all other vegetables, because it is best to puree them manually with a masher, and puree other vegetables using a blender.

Use a slow cooker or just a saucepan to cook vegetables.

In a slow cooker, you can simultaneously boil potatoes in water, and steam all other vegetables over it.

Potatoes and zucchini need to be chopped for cooking, medium-sized carrots, onions and garlic cloves should be left whole.

For small young zucchini, the seeds can be left or removed after cooking; for large zucchini, use pieces of pulp without seeds for cooking.

Set a mode that gives a long boil: “stew”, “multi-cook 110-120 degrees”, “steamed”, etc. The cooking time for vegetables for puree is 20-25 minutes, depending on the variety and size of the potato cut.

From boiled potatoes puree by adding broth or hot milk, as well as cream or vegetable oil taste.

Puree the steamed vegetables using a blender attachment or in a blender bowl.

Zucchini is quite juicy, so additional liquids are no longer required in this vegetable puree.

Combine both purees together. Mix them either into a homogeneous mass, or into... heterogeneous - multi-colored.

By the way, on the website there is interesting options from carrots and green peas.

Serve the vegetable puree hot.

Bon appetit!

Whether the baby is fed mother's milk or formula, there comes a time when he needs other food. Even experienced mothers wonder where, how and when to start feeding their baby. Pediatricians advise starting to get acquainted with gastronomic diversity by trying vegetable puree or porridge. What do parents need to know about vegetable puree as a first complementary food?
Supplementary feeding can solve problems with the baby's weight and digestion. So, vegetable puree is suitable for children with excess weight and constipation. The calorie content of baby porridge will help the baby get stronger and normalize his metabolism. However, vegetable puree is considered the best option. It contains fiber, a large amount of vitamins and minerals.

Modern pharmacies and supermarkets offer a huge selection of purees for first feeding and different vegetables and from different manufacturers. So is it worth it for mothers who are already overloaded with household chores to cook for their baby themselves? Isn't it easier to buy ready-made food? Both homemade purees and store-bought ones have their advantages and disadvantages.

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

How to choose ready-made vegetable puree?

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

• product suits the baby's age.
• date of manufacture, expiration date.
• compliance of these storage conditions with the conditions specified on the label (if the temperature regime has been violated, the product may be spoiled).
• packaging. It should not be deformed. If it is a jar, the lid should not be swollen.
• compound. Study it carefully. It happens, for example, that a manufacturer misleads consumers by placing a large inscription “Sugar Free” on the label, but in fact includes glucose-fructose syrup in the composition.
• production conditions. Give preference to canned goods marked GOST.

Selection of vegetables for puree

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

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

Recipes for vegetable purees for infants

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

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

Proper complementary feeding

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

• The start of complementary feeding for a child depends on the type of feeding and the individual characteristics of the baby. Thus, children receiving breast milk are advised to introduce new foods from 6-7 months. For babies fed with formula, complementary feeding is recommended earlier - from 4-5 months.
• The first puree should be monocomponent (from one vegetable) green or white.
• It should be given starting from small portions(1/2 tsp), gradually increasing the amount of food to 150 g/200 g by 1 year.
• After trying a new food, offer your baby breastfeeding (or formula if bottle-feeding) until full.
• Vegetable puree can be used from 4 months. to replenish the lack of breast milk during the period.
• Don’t rush to immediately diversify your baby’s menu. An allergic reaction to some products may occur (rash, redness, peeling of the skin, etc.). Observe for 4-7 days. If there are no signs of allergy, proceed to the introduction of the next vegetable.
• Give multi-component purees to your baby only if he has tried each vegetable separately. Eliminate foods in advance causing allergies The child has.

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

The first complementary foods begin to be given to infants at 5-7 months. At this time, the baby begins to be given vegetable purees, consisting of one ingredient, with ½ teaspoon and gradually increases the dose. By the age of one year, the norm for vegetable puree is 100-150 grams per day. After introducing different vegetables, the child can be given multi-component meals.

Rules for making puree

• Choose your vegetables and fruits carefully. They must be fresh and of high quality without rot, black spots or spots. Before cooking, thoroughly wash the food and peel the skin. You can also use frozen vegetables;
• In the first month of complementary feeding, you can give broccoli and cauliflower, potatoes and zucchini, green peas. If the child reacts normally, carrots and pumpkin are added to the diet;
• If you are buying ready-made food for children under one year old, check the expiration date and composition of the product, the integrity of the packaging, age and weight recommendations. The jar must indicate the age and weight of the child for whom the food is recommended;
• Choose formulations without GMOs, gluten, preservatives and dyes. It is advisable that the puree does not contain starch, rice flour, rice, coconut and palm oils;
• Do not overcook vegetables and fruits so that they do not lose vitamins and beneficial properties;
• Before cooking, soak vegetables and fruits in clean filtered water to eliminate nitrates, pesticides and other harmful elements. Potatoes are left for 12-24 hours, other types of vegetables - for two hours;

• To prepare, take clean filtered or boiled water. You can also use special baby water;
• Ready vegetable puree can be stored in the refrigerator for up to 24 hours, but it is better to prepare it anew each time;
• When cooking, do not use salt, spices and seasonings, or cow's milk. You can add expressed breast milk, a few drops of vegetable oil to the dish, and from 7 months - a little butter;
• When cooking, it is important to chop the vegetables; the puree should be liquid in consistency without lumps or solid pieces. If the dish turns out too thick, dilute it with the broth in which the vegetable was cooked;
• It's better to cook at home. This way you will be confident in the composition and quality of the dish. Next, we offer recipes for pureed vegetables for infants.

Recipes for vegetable purees for infants

Zucchini puree

Wash the zucchini, remove skin and seeds, cut into rings or cubes. Place the pieces in boiling water and cook for 10 minutes. Grind the prepared vegetable mass in a blender or through a sieve. You can add expressed breast milk or vegetable oil to the serving.

Pumpkin puree

Peel the pumpkin, remove the seeds and cut into small pieces. Take 200 grams of vegetable, place it on a baking sheet and add a little water. Cover the pumpkin with foil and place in the oven for 20 minutes. Grind the finished dish, add vegetable oil or breast milk.

Green pea puree

Add 200 grams of fresh or frozen green peas to boiling water and cook until soft. Strain the finished vegetable and pour the broth into a separate bowl. Chop the peas and dilute with broth. You can add a little vegetable oil.

Broccoli and potato puree

Boil one potato tuber and several broccoli florets. Cooking broccoli occurs quickly within 5-7 minutes. Before cooking, rinse the vegetable and divide it into small inflorescences, place in boiling water. Since broccoli spoils quickly, it is better to cook cabbage immediately after purchase. Grind the boiled vegetables in a blender or through a sieve, add vegetable broth and a little vegetable oil.

You can also give fruit puree to babies during their first feeding. The optimal products would be apples, pears and bananas. How to prepare applesauce for complementary feeding, see.

Better baby puree manufacturers

Regardless of whether you cook at home or buy purees, monitor your child's reaction. Since certain vegetables can cause allergies. After administering the product, monitor the baby’s reaction for two days. If they appear, remove purees from your diet and consult a doctor. Do not give your baby medications without consulting a pediatrician! Only a specialist will be able to correctly diagnose, select treatment and a hypoallergenic diet.