HOMEMADE BABY PURéES MADE EASY
02/03/21 — Ada Broussard
Recipe and photo and baby by the Migoni Kitchen
We have been so ecstatic to introduce the world of food to our little one. I think many new parents are intimidated by preparing food for their children, and we wanted to share how we use our box of organic fresh veggies to make tasty purees for our baby Mila!
General Tips:
- No special equipment needed! We have been using our mini food processor and it’s worked great. So, don’t waste your money on special “baby food makers”.
- Make small batches and then freeze leftovers. We use these jars for storing.
- If the consistency is too thin, you can add some baby cereal to thicken it. If too thick, thin out with reserved liquid from steaming or boiling or breastmilk/formula.
- Don’t be afraid to add in some herbs or spices (non-spicy, i.e. cinnamon, cumin, curry powder) to add more flavor. Avoid adding salt or sugar, however.
Method:
- Thoroughly wash and (if needed) peel your desired fruit or vegetable.
- Roughly dice and add into a small saucepan with just enough water to cover the fruit or vegetable. Do not use more water than needed.
- Next, simmer with the lid on for 10-20 minutes or until the fruit or vegetable can easily be pierced with a fork.
- Strain and reserve the liquid.
- Add fruit/vegetable to the food processor and pulse. Add reserved liquid in small quantities until desired consistency is reached.
- Finally, place into jars and refrigerate until ready to use or freeze once cooled.
Favorite Combinations:
- Apples and Carrots (1/2 apple, 1 large carrot = 2 jars)
- Cauliflower and Potato with Rosemary (1/4 large russet potato + 1 cup cauliflower florets = 3 jars)
- Pear and Spinach (1 pear + handful of spinach = 2 jars)
- Sweet Potato and Kale (1/2 small sweet potato + handful of kale = 2 jars)
- White Beans with Chard
- Red Lentils with Collard Greens