4 Vegetable Puree Recipes for Your Children to Enjoy
It’s important to have various vegetable puree recipes on hand for children. After all, this is one of the most nutritious types of food you can give your little ones.
It’s also a great technique for introducing new flavors in a family’s diet, especially when it comes to veggies.
Pureed vegetables are one of the best ways to vary the foods you give your child as well. This is true for babies as well as older children.
We recommend including vegetable purees in your weekly menu to combine flavors that are both healthy and delicious.
Vegetable purees for children: flavor and nutrition
Creating creamy concoctions is a fun and versatile way to feed your little ones. It’s a flavorful option that’s also a great source of nutrition.
The recipes below are ideal for babies that are just becoming familiar with new tastes.
When can you start giving purees to your baby? That’s really a question that your pediatrician needs to answer.
A specialist in children’s medicine is the best person to guide you in this process. He or she will tell you when it’s the right time to start with pureed foods, and also what ingredients to begin with.
But to give you an idea, most doctors recommend beginning a complementary diet around the age of 6 months .
Vegetable puree recipes
1. Green pea puree
- 1 chicken breast, cooked
- 4 tablespoons of green peas – you can use frozen peas
- 1 small leek
- Extra virgin olive oil
- 1 potato
- Peel and chop the potato into small pieces. Chop the leek as well and place both in a saucepan with boiling water.
- Add the 4 tablespoons of green peas. Cook until the potatos are tender.
- Chop the chicken breast into cubes and add to the vegetables. Allow to sit for 5 minutes.
- Place the chicken, cooked veggies, and a bit of the boiled water into a food processor or blender. Add a pinch of salt and process until smooth.
- Finally, serve the puree with a drizzle of olive oil to give it more flavor.
2. Zucchini puree
- 2 cups of vegetable stock, or 2 cups of water
- 1 large zucchini
- ½ onion
- 1 large potato
- Chop the zucchini, potato and half onion. Peeling the zucchini is optional, depending on your personal tastes.
- Pour the 4 cups of vegetable stock or water in a pot and bring to a boil.
- Add the chopped vegetables and cook until tender.
- Blend or process the ingredientes with a bit of water until you have a creamy texture. Serve the puree to your children in an attractive way.
“Creating creamy concoctions is a fun and versatile way to feed your little ones. It’s a flavorful option that’s also a great source of nutrition.”
3. Carrot puree
- 1 carrot
- ½ small onion
- Half apple
- Clean, peel and chop all of the ingredients.
- Then place the ingredients in a pot of boiling water without salt. Boil for approximately 20 minutes.
- Place the boiled fruit and vegetables and water in a blender or processor and mix to desired consistency. If you want a thicker mixture, then you should add less water.
4. Vegetable chicken puree
- 1 chicken breast, uncooked
- 2 carrots
- 1 leek
- 2 potatoes
- 1 zucchini
- Salt and white pepper to taste
- Olive oil
- Fill a saucepan with water and bring to a boil. Also add a small amount of olive oil.
- Wash, peel and chop the vegetables into small pieces.
- Chop uncooked chicken breast into small cubes.
- Place the chopped veggies and chicken in the boiling water and cook for approximately 30 minutes, until vegetables are tender.
- Place all of the ingredients in a blender or processor with a small amount of water. Mix until obtaining a homogenous blend.
- Add salt and pepper to taste.
- Finally, place the puree in a bowl and allow to cool a bit before serving.
These vegetable puree recipes are ideal for little ones who are beginning to experiment with new and delicious flavors. They’re also high in nutrition which is beneficial for the health of your child.
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
- Neha K., Haider R., Pathak A., Yar S., Medicinal prospects of antioxidants: a review. Eur J Med Chem, 2019. 178: 687-704.
- Saari JC., Vitamin A and vision. Subcell Biochem, 2016. 81: 231-259.