Preparing vegetable puree for the first complementary foods. Carrot and Potato Puree How to make Carrot and Carrot Puree
Technological map for culinary products No. 3.
Description of the technology for preparing potato-carrot porridge:
The weight of already peeled potatoes is given on purpose, since the waste from it can be larger or smaller. If these are young potatoes, then there will be practically none, but from the old one you will have to cut and cut.
The weight of peeled carrots should be about 120 grams according to the technology. But let's not count everything to the gram. If you have 500 grams of potatoes and 110 carrots, you will get exactly the same simple and tasty mashed potatoes.
Let's start. Our potatoes are already peeled, and if the tubers were large, then you just need to cut them into 2-4 or maybe more parts so that everything cooks faster.
We put the potatoes in a saucepan, fill it with water to cover by about 2 centimeters, and set to boil. Salt the water.
Cut carrots into thin slices and place in a pan. We will let her in. There, in the pan, add a piece of butter (about 1/3 of the total) and pour 70-80 grams of water. Bring all this to a boil and cook under a closed lid over the smallest fire until the carrots are soft. It took me about 15 minutes. If the carrot is not fully cooked, then its pieces will be felt in the puree, and this is not good.
Grind the cooked carrots through a sieve.
Bring the milk to a boil and stir in the remaining piece of butter.
We completely drain the water from the already prepared potatoes and grind it. I use a regular potato masher.
I did this with carrots: I threw them into a blender, added a third of boiled milk and scrolled until completely homogeneous. If you want complete, guaranteed uniformity, then you can still grind through a sieve.
Combine grated carrots with potatoes, pour in milk and beat until fluffy, homogeneous. I do this with a mixer.
Vegetable puree, as a rule, becomes the first food for the baby. They satisfy the needs of the growing organism of the crumbs in vitamins, vegetable protein, dietary fiber ... In a word, purees are very useful, especially if they are made with love at home :)
Mashed potatoes (from 5 months)
Ingredients: 2 potatoes, 4 tablespoons of milk (breast or mixture), 1 teaspoon of butter.
Cooking: 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 courgette puree (from 6 months)
Ingredients: 50 g of cauliflower, 60 g of zucchini, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.
Cooking: Rinse the vegetables well under running water. Peel 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-potato puree (from 7 months)
Ingredients: 2 potatoes, 1 carrot, 4 tablespoons of milk (breast or mixture), 1 teaspoon of vegetable oil.
Cooking: 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)
Ingredients: 1 medium carrot, hot water, 2 tablespoons milk (breast milk or formula), 1/2 teaspoon butter.
Cooking: 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 meat puree (from 9 months)
Ingredients: 150 - 200 g of squash pulp, 50 g of boiled white meat of chicken or turkey, 1/2 cup of milk, 1 tablespoon of butter.
Cooking: 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)
Ingredients: 100 g of cauliflower, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.
Ingredients: rinse 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)
Ingredients: 100 g pumpkin pulp, 1 apple, 1 teaspoon butter.
Cooking: 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)
Ingredients: 1/5 potatoes, 30 g of carrots, pumpkins, beets, white cabbage, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.
Cooking: 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.
Bon Appetit!
Carrot and potato puree
Mashed potato and carrot puree is one of those recipes that you don’t need to paint step by step, because everything is very simple here! Boiled potatoes are mashed with boiled carrots, butter or milk as desired. That's the whole recipe.
However, this side dish still deserves attention. Despite its simplicity, vegetable puree turns out to be very tasty, tender. It brings variety to the daily menu.
Choose non-waxy potatoes so that the root vegetables boil quickly. Cut the carrots into pieces two to three times smaller than the potatoes so that the cooking time matches.
Use milk, cream or butter to give the garnish a creamy texture.
Or try making carrot mashed potatoes with vegetable cream (soy, coconut) or olive oil.
We will need:
- 6 pcs. medium sized potatoes
- 2 medium sized carrots
- drinking water or milk
- vegetable oil or butter
- fresh herbs for garnish
- salt, pepper to taste
Wash vegetables, peel and cut into small pieces. Cut potatoes larger than carrots, because the cooking time for carrots is much longer.
Pour drinking water, salt and cook until tender over low heat, constantly removing the foam.
If you are preparing mashed potatoes with milk, then drain the vegetable broth, warm the milk slightly, but do not boil, and pour it into the potatoes and carrots. Chop the vegetables until smooth or beat with a blender. Garnish top with fresh herbs.
Vegetable puree is perfect for a side dish or as a main dish for small children from 9 months. And in the summer season, do not forget to try.
Bon Appetit!
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, ½ 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.
In we found out that the child's acquaintance with adult food should begin with vegetable purees, provided that the baby is gaining weight normally. Vegetable purees are introduced gradually, at 6 months starting with half a teaspoon, by 7 months increasing the dose to 150 ml.
How to prepare vegetable puree for the first feeding?
The first meals of complementary foods must be one-component. After the baby tries each component separately, they can be mixed, treating the baby, for example, mashed potatoes and zucchini. It is not necessary to buy baby food in stores. From time immemorial, our grandmothers and mothers have been preparing it themselves. Let's consider both options:
- How to prepare a single (or mono) component vegetable puree for a child;
- How to cook a multi-component vegetable puree for a child.
Vegetable puree from carrots for children 6-7 months
Carrot puree for babies is easy to prepare, but like any other vegetable, carrots require careful processing. Babies at 6 months do not need a lot of vegetable puree. Take one medium carrot, rinse under running water. Now cut off the bottom and peel off the peel.
Many mothers soak root crops in cold water for at least 2 hours before cooking dishes from potatoes and carrots.
Regardless of whether they were soaked or not, three peeled carrots on a coarse grater.
We put the grated carrots in a double boiler container and pour 200 ml of filtered water, cover with a lid and put in a double boiler. If we cook in a saucepan not on fire, then more water will be needed - 400 ml.
Ready, still hot carrots should be rubbed through a sieve or chopped in a blender, adding vegetable broth.
Carrot puree is ready. You can add a little olive or vegetable oil (at the age of 6 months, 1-3 ml is enough).
Vegetable puree from potatoes (children from 6 months)
We clean the potatoes, cut them into pieces, put them in a saucepan and fill it with water. Let the potatoes soak in water to remove excess starch.
Then drain the water and add fresh water. We put the potatoes to cook under the lid to soften. Ready potatoes need to be mashed with a fork until mashed, adding vegetable broth.
Multi-component puree "Pumpkin-zucchini" (children from 6 months)
When the child has already tasted zucchini and pumpkin separately, got used to the new taste, you can prepare vegetable puree from both components.
To prepare such a vegetable puree, we take a piece of zucchini and pumpkin in proportions of 50 to 50. Cut into circles or flat slices.
Let's steam the vegetables. You will need a double boiler or a pan with a metal colander. Everything is simple in a double boiler, so consider the situation when there was no double boiler in the house.
Boil water in a saucepan. We spread the vegetables on a stainless steel colander and put it on the pan so that its bottom does not touch the water. We cover with a lid. So under the influence of steam in 20 minutes, the vegetables will become soft.
You can boil vegetables directly in water, but steaming is considered healthier.
Ready vegetables should be softened. You can’t take a small portion with a blender - the pulp will simply scatter along the walls, so we just crush the soft vegetables with a fork.
But even now small fibers are visible, so we additionally grind the mass through a sieve. Done: the result is a puree of a uniform soft consistency. The baby will definitely not spit! :)))