#another flo hit unsurprisingly | Explore Tumblr Posts and Blogs

falafelrecipe · 4 years

Text

10 Most Unexceptional Baby Puree Recipes

Launch your baby’s eating career with one of the Top 10 Starter Purees. Feed her just one for a day or two, making sure you don’t see any signs of allergic reaction. Then move on to another, and then start mixing them.

Since your baby is still getting most of her nutrition from breast milk or for- mula, don’t worry if it seems like she isn’t eating very much. But if you find that your baby doesn’t like a certain puree, don’t give up. Try again in a week or two, or mix it with a puree that you know your baby eats with gusto.

Each starter puree recipe has tips for broadening your baby’s culinary horizons. Once you’ve successfully fed your baby a particular puree, experiment with a Flavor Kick, a dash of herbs, spices, or other concentrated taste. The Puree Playdates section offers blending suggestions to create more complex flavors.

Of course, pureed foods have plenty of applications beyond feeding babies! Age It Up tips offer ideas for transforming purees into grown-up recipes, from blending them into a soup to adding salt and butter for a savory side dish.

During this period add a few simple finger foods to your baby’s tray such as Cheerios, cooked beans, or small chunks of soft fruit. See no-recipe-required finger foods for more ideas. Chances are your baby won’t eat much of these foods yet, but eating with her hands is an important skill to begin practicing.

It’s also time to introduce a sippy cup. Serve just a splash of water, breast milk, or formula at each meal and after a few messes your baby will be a pro at drink- ing—and eating—like a big kid.

Serving Sizes

Plan on starting your baby with a small serving of just 2 table- spoons. As she starts to eat more over the coming weeks, increase the serving size to ¼ cup. Most of the recipes in this chapter make at least 1½ cups of food, so there is plenty to freeze for future meals.

1. Apple Puree

Apples were my daughter’s first taste of solid food. I’ll never forget how her eyes lit up when she tasted this delicious, wholesome puree.

4 medium apples, peeled, cored, and cut into 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the apple chunks. Cover and steam until tender, 12 to 15 minutes. Cool slightly.

Transfer the apples to a food processor or blender. Process until you get the desired consistency for your baby, adding  a tablespoon or more water to the blender if needed to help  it blend.

Makes about 2 cups

Flavor Kick: Puree with ¼ teaspoon ground ginger.

Age It Up: Who doesn’t love applesauce? Hold onto this recipe for a perfect lunch- box food as your child grows.

Nutrition per serving (2 tablespoons): 24 calories; 0g protein; 0g fat (0g sat. fat); 6g carbohydrates; 1g fiber; 5g sugars; 1mg sodium; 3mg calcium; 0mg iron; 49mg potassium; 2mg Vitamin C; 26IU Vitamin A

2. Pear Puree

Look for ripe Bartlett pears for this sweet baby-pleaser of a puree.

4 pears, peeled, cored, and cut into 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the chopped pears. Cover and steam until tender, about 8 to 10 minutes. Cool slightly.

Transfer the pears to a food processor or blender. Process until you get the desired consistency for your baby, adding a tablespoon or more water if needed to help it blend.

Makes about 2½ cups

Flavor Kick: Blend in ⅛ teaspoon cardamom.

Nutrition per serving (2 tablespoons): 20 calories; 0g protein; 0g fat (0g sat. fat); 6g carbohydrates; 1g fiber; 4g sugars; 0mg sodium; 3mg calcium; 0mg iron; 42mg potassium; 2mg Vitamin C; 8IU Vitamin A

3. Potato Puree

Potatoes often get a bad rap, but they are antioxidant-rich and have enough VitaminC to be nutritionally meaningful. Plus they are a perfect mild food to blend withstronger flavors as your baby’s palate progresses. This is one recipe where youwant to go low-tech, since a food processor or blender will turn potatoes into agummy mess. Stick with a ricer (perfect for mashed potatoes) or food mill for asilky puree, or a potato masher for older babies.

2 medium russet or Yukon Gold potatoes, peeled and cutinto 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamerbasket over the water. Add the potato chunks. Cover and steam until tender,about 15 minutes. Cool slightly.

Transfer the potatoes to a ricer or food mill to puree, or mash with a potatomasher until you get the desired consistency for your baby.

Makes about 2 cups

Flavor Kick: Stir in a teaspoon of lemon juice.

Nutrition per serving (2 tablespoons): 18 calories; 0g protein; 0g fat (0g sat. fat);4g carbohydrates; 0g fiber; 0g sugars; 1mg sodium; 2mg calcium; 0mg iron; 69mg potassium; 2mg Vitamin C; 1IU Vitamin A

4. Sweet Potato Puree

2 medium sweet potatoes, well-scrubbed

This is one of the sweetest, smoothest, and healthiest foods you can feed yourbaby. While you could peel, chop, and steam sweet potatoes, roasting cuts downon prep time and add a delicious, caramelized flavor. Unlike regular potatoes, theyblend like a dream in either a food processor or blender.

Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.

Place the sweet potatoes on the baking sheet and roast for about 45 minutes, or until they are completely tender when pierced with a fork.

When the sweet potatoes are cool enough to handle, spoon the flesh out ofthe skin and into a food processor or blender. Process until you get the de-sired consistency for your baby, adding a tablespoon or more water to theblender if needed to help it blend.

Makes about 2 cups

Flavor Kick: Puree with a ½ teaspoon of ground cumin.

Age It Up: Don’t forget about this recipe at Thanksgiving, or any fall or winter evening. Add some butter, maple syrup, and a pinch of salt for a scrumptious, sea-sonal side dish.

Nutrition per serving (2 tablespoons): 14 calories; 0g protein; 0g fat (0g sat. fat);3g carbohydrates; 1g fiber; 1g sugars; 5mg sodium; 5mg calcium; 0mg iron; 43mgpotassium; 2mg Vitamin C; 2971IU Vitamin A.

5. Cauliflower Puree

This recipe yields a lot of cauliflower. Luckily, it’s an incredibly versatile and healthful puree. Use a bigger pot, 5 quarts if you have it, to accommodate all of the flo-rets. And feel free to include the chopped core and leaves.

1 medium head cauliflower, cut into florets

In a large pot, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the cauliflower florets. Cover and steam until tender, 15to 20 minutes. Cool slightly.

Transfer the cauliflower to a food processor or blender, working in batches if necessary. Process until you get the desired consistency for your baby,adding ¼ cup or more water to the blender if needed to help it blend.

Makes about 5 cups

Flavor Kick: Add ¾ teaspoon turmeric. Broccoli Puree: Steam 6 cups broccoli florets (about 1 bunch), until tender, 8 to 10minutes. Continue with Step 2. Makes about 2 cups. Carrot Puree: Peel and trim 1 lb. carrots. Chop the thick parts into ½-inch coins andthe skinnier parts into 1-inch pieces. Steam until tender, about 10 minutes. Con-tinue with Step 2. Makes about 1 cup.

Nutrition per serving (2 tablespoons): 4 calories; 0g protein; 0g fat (0g sat. fat); 1gcarbohydrates; 0g fiber; 0g sugars; 4mg sodium; 3mg calcium; 0mg iron; 44mgpotassium; 9mg Vitamin C; 0IU Vitamin A.

6. Red Lentil Puree

Full of protein and simple to cook, lentils deserve a prominent spot on your baby’smenu of first foods.

1 cup red lentils, rinsed

Bring a medium saucepan of water to a boil. Add the lentils and simmer untiltender, stirring occasionally, 12 to 15 minutes. Using a ladle or measuringcup, spoon off and reserve ¼ cup cooking water. Drain the lentils and coolslightly.

Transfer the lentils to a blender. Blend until you get the desired consistencyfor your baby, adding a tablespoon or more of the reserved cooking water ifneeded to help it blend.

Makes about 1½ cups

Flavor Kick: Stir in 2 tablespoons of grated Parmesan cheese.

Age It Up: Unsurprisingly, lentil puree easily doubles as lentil soup. Thin it withchicken or vegetable broth, salt to taste, reheat, and serve.

Nutrition per serving (2 tablespoons): 19 calories; 2g protein; 0g fat (0g sat. fat); 3gcarbohydrates; 1g fiber; 0g sugars; 0mg sodium; 3mg calcium; 1mg iron; 60mgpotassium; 0mg Vitamin C; 0IU Vitamin A.

7. Zucchini Puree

2 medium zucchini, cut into 1-inch chunks

There’s no need to peel the zucchini for this bright green sauce. A blender makesfor the smoothest purée, and because zucchini is so moisture rich, you likely won’tneed additional water. Yellow summer squash is an easy substitute.

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamerbasket over the water. Add the zucchini. Cover and steam until tender, about12 minutes. Cool slightly.

Transfer the zucchini to a blender. Blend until you get the desired consistency for your baby, adding a tablespoon or more water if needed to help itblend.

Makes about 2 cups

Flavor Kick: Purée with 1 tablespoon chopped mint.

Age It Up: This makes a stunningly good cold soup come summer. Refrigerate thepurée for at least several hours, add some cream or milk to thin it, salt to taste, andserve in chilled bowls or mugs.

Nutrition per serving (2 tablespoons): 4 calories; 0g protein; 0g fat (0g sat. fat); 1gcarbohydrates; 0g fiber; 1g sugars; 2mg sodium; 4mg calcium; 0mg iron; 64mgpotassium; 4mg Vitamin C; 49IU Vitamin A

8. Butternut Squash Puree

The sweet taste of butternut squash is usually an instant hit with babies. This is an-other vegetable I prefer to roast as opposed to steam, especially since it means nopeeling! A food processor will make the quickest work of this purée.

1 medium butternut squash.

Preheat the oven to 425°F. Trim the squash, cut in half lengthwise, andscrape out the seeds with a spoon.

Line a rimmed baking sheet with parchment paper. Place the squash halvescut-side down on the baking sheet. Roast until completely tender whenpierced with a fork, about 40 minutes. Let cool.

When the squash is cool enough to handle, remove the skin with your hands. Transfer the flesh to a food processor or a blender. Process until youget the desired consistency for your baby, adding ¼ cup or more water tothe blender (or a little water to the food processor) if needed to help it blend.

Makes about 2½ cups

Alternate cooking method: Butternut squash also steams beautifully. Peel thesquash with a vegetable peeler, halve, scoop out the seeds, and chop. Or buy precut squash.

FlavorKick: Add ¾ teaspoon of ground cinnamon.

Nutrition per serving (2 tablespoons): 25 calories; 1g protein; 0g fat (0g sat. fat); 7gcarbohydrates; 1g fiber; 1g sugars; 2mg sodium; 27mg calcium; 0mg iron; 197mgpotassium; 12mg Vitamin C; 5953IU Vitamin A.

Wholesome Tip

Always wash hard fruits and vegetables with soap and water before cuttingthem, even if you’re discarding the peel. This will keep dirt and bacteria onthe peel from contaminating your knife, the cutting board, and the cut partsof the produce.

9. Sweet Pea Puree

One 10-oz. package frozen peas

You can feel good about using frozen peas for this silky, sweet purée. Since theyare picked and frozen at the height of freshness, frozen fruits and vegetables arejust as nutritious as their fresh counterparts. Be sure to buy frozen produce withno additional ingredients. For a perfectly smooth purée, opt for a blender.

Defrost the peas according to package directions. Drain off all but 1 to 2tablespoons of water.

Transfer the peas and water to a blender. Blend until you get the desiredconsistency for your baby, adding a tablespoon or more water to the blenderif needed to help it blend.

Makes about 1½ cups

Flavor Kick: Add 1½ teaspoons of chopped fresh basil.

Nutrition per serving (2 tablespoons): 19 calories; 1g protein; 0g fat (0g sat. fat); 3gcarbohydrates; 1g fiber; 1g sugars; 1mg sodium; 6mg calcium; 0mg iron; 58mgpotassium; 9mg Vitamin C; 181IU Vitamin A.

10. Ground Beef Puree

1 lb. ground beef, preferably organic.

While it may seem unusual to include meat as a first food, protein and iron-richbeef is incredibly healthy for babies. Use the blender for the smoothest texture.

Heat a medium-sized skillet over medium-high heat. Add the ground beefand cook until no longer pink, about 7 minutes. Drain and discard fat. Coolslightly.

Transfer the beef to a blender. Blend until you get the desired consistencyfor your baby, adding ¼ cup or more water to the blender if needed to help itblend.

Makes about 1¾ cups

Flavor Kick: Blend in a tablespoon of tomato paste.

Lamb Purée: Use ground lamb instead of beef. Makes about 1 cup.

Nutrition per serving (2 tablespoons): 95 calories; 5g protein; 8g fat (3g sat. fat); 0gcarbohydrates; 0g fiber; 0g sugars; 22mg sodium; 7mg calcium; 1mg iron; 80mgpotassium; 0mg Vitamin C; 0IU Vitamin A.

Iron Baby

Babies are born with about six months’ worth of iron in their bodies, so as they grow it’s important to offer adequate amounts of this critical mineral through food. This is especially important for babies who are nursing since breast milk is low in iron. (Formula is fortified.) Good sources of iron include beef, chicken, beans, peas, green beans, sweet potatoes, and forti- fied cereals. Between six and twelve months of age babies should eat about 11mg of iron each day.

Falafelsrecipe

The post 10 Most Unexceptional Baby Puree Recipes appeared first on Falafel.

https://falafelsrecipe.com/10-starter-puree/

#Recipes #baby food puree combinations #baby food recipes 6-8 months #baby puree recipes #baby puree

0 notes

falafelrecipe · 4 years

Text

10 Most Unexceptional Baby Puree Recipes

Serving Sizes

1. Apple Puree

Apples were my daughter’s first taste of solid food. I’ll never forget how her eyes lit up when she tasted this delicious, wholesome puree.

4 medium apples, peeled, cored, and cut into 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the apple chunks. Cover and steam until tender, 12 to 15 minutes. Cool slightly.

Transfer the apples to a food processor or blender. Process until you get the desired consistency for your baby, adding  a tablespoon or more water to the blender if needed to help  it blend.

Makes about 2 cups

Flavor Kick: Puree with ¼ teaspoon ground ginger.

Age It Up: Who doesn’t love applesauce? Hold onto this recipe for a perfect lunch- box food as your child grows.

2. Pear Puree

Look for ripe Bartlett pears for this sweet baby-pleaser of a puree.

4 pears, peeled, cored, and cut into 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the chopped pears. Cover and steam until tender, about 8 to 10 minutes. Cool slightly.

Transfer the pears to a food processor or blender. Process until you get the desired consistency for your baby, adding a tablespoon or more water if needed to help it blend.

Makes about 2½ cups

Flavor Kick: Blend in ⅛ teaspoon cardamom.

3. Potato Puree

2 medium russet or Yukon Gold potatoes, peeled and cutinto 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamerbasket over the water. Add the potato chunks. Cover and steam until tender,about 15 minutes. Cool slightly.

Transfer the potatoes to a ricer or food mill to puree, or mash with a potatomasher until you get the desired consistency for your baby.

Makes about 2 cups

Flavor Kick: Stir in a teaspoon of lemon juice.

4. Sweet Potato Puree

2 medium sweet potatoes, well-scrubbed

Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.

Place the sweet potatoes on the baking sheet and roast for about 45 minutes, or until they are completely tender when pierced with a fork.

Makes about 2 cups

Flavor Kick: Puree with a ½ teaspoon of ground cumin.

Age It Up: Don’t forget about this recipe at Thanksgiving, or any fall or winter evening. Add some butter, maple syrup, and a pinch of salt for a scrumptious, sea-sonal side dish.

5. Cauliflower Puree

1 medium head cauliflower, cut into florets

In a large pot, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the cauliflower florets. Cover and steam until tender, 15to 20 minutes. Cool slightly.

Makes about 5 cups

6. Red Lentil Puree

Full of protein and simple to cook, lentils deserve a prominent spot on your baby’smenu of first foods.

1 cup red lentils, rinsed

Transfer the lentils to a blender. Blend until you get the desired consistencyfor your baby, adding a tablespoon or more of the reserved cooking water ifneeded to help it blend.

Makes about 1½ cups

Flavor Kick: Stir in 2 tablespoons of grated Parmesan cheese.

Age It Up: Unsurprisingly, lentil puree easily doubles as lentil soup. Thin it withchicken or vegetable broth, salt to taste, reheat, and serve.

7. Zucchini Purée

2 medium zucchini, cut into 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamerbasket over the water. Add the zucchini. Cover and steam until tender, about12 minutes. Cool slightly.

Transfer the zucchini to a blender. Blend until you get the desired consistency for your baby, adding a tablespoon or more water if needed to help itblend.

Makes about 2 cups

Flavor Kick: Purée with 1 tablespoon chopped mint.

Age It Up: This makes a stunningly good cold soup come summer. Refrigerate thepurée for at least several hours, add some cream or milk to thin it, salt to taste, andserve in chilled bowls or mugs.

8. Butternut Squash Purée

1 medium butternut squash.

Preheat the oven to 425°F. Trim the squash, cut in half lengthwise, andscrape out the seeds with a spoon.

Line a rimmed baking sheet with parchment paper. Place the squash halvescut-side down on the baking sheet. Roast until completely tender whenpierced with a fork, about 40 minutes. Let cool.

Makes about 2½ cups

Alternate cooking method: Butternut squash also steams beautifully. Peel thesquash with a vegetable peeler, halve, scoop out the seeds, and chop. Or buy precut squash.

FlavorKick: Add ¾ teaspoon of ground cinnamon.

Wholesome Tip

9. Sweet Pea Purée

One 10-oz. package frozen peas

Defrost the peas according to package directions. Drain off all but 1 to 2tablespoons of water.

Transfer the peas and water to a blender. Blend until you get the desiredconsistency for your baby, adding a tablespoon or more water to the blenderif needed to help it blend.

Makes about 1½ cups

Flavor Kick: Add 1½ teaspoons of chopped fresh basil.

10. Ground Beef Purée

1 lb. ground beef, preferably organic.

While it may seem unusual to include meat as a first food, protein and iron-richbeef is incredibly healthy for babies. Use the blender for the smoothest texture.

Heat a medium-sized skillet over medium-high heat. Add the ground beefand cook until no longer pink, about 7 minutes. Drain and discard fat. Coolslightly.

Transfer the beef to a blender. Blend until you get the desired consistencyfor your baby, adding ¼ cup or more water to the blender if needed to help itblend.

Makes about 1¾ cups

Flavor Kick: Blend in a tablespoon of tomato paste.

Lamb Purée: Use ground lamb instead of beef. Makes about 1 cup.

Iron Baby

Falafelsrecipe

The post 10 Most Unexceptional Baby Puree Recipes appeared first on Falafel.

from WordPress https://falafelsrecipe.com/10-starter-puree/

#Recipes #baby food puree combinations #baby food recipes 6-8 months #baby puree recipes #baby puree

0 notes

falafelrecipe · 4 years

Text

10 Most Unexceptional Baby Puree Recipes

Serving Sizes

1. Apple Puree

Apples were my daughter’s first taste of solid food. I’ll never forget how her eyes lit up when she tasted this delicious, wholesome puree.

4 medium apples, peeled, cored, and cut into 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the apple chunks. Cover and steam until tender, 12 to 15 minutes. Cool slightly.

Transfer the apples to a food processor or blender. Process until you get the desired consistency for your baby, adding  a tablespoon or more water to the blender if needed to help  it blend.

Makes about 2 cups

Flavor Kick: Puree with ¼ teaspoon ground ginger.

Age It Up: Who doesn’t love applesauce? Hold onto this recipe for a perfect lunch- box food as your child grows.

2. Pear Puree

Look for ripe Bartlett pears for this sweet baby-pleaser of a puree.

4 pears, peeled, cored, and cut into 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the chopped pears. Cover and steam until tender, about 8 to 10 minutes. Cool slightly.

Transfer the pears to a food processor or blender. Process until you get the desired consistency for your baby, adding a tablespoon or more water if needed to help it blend.

Makes about 2½ cups

Flavor Kick: Blend in ⅛ teaspoon cardamom.

3. Potato Puree

2 medium russet or Yukon Gold potatoes, peeled and cutinto 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamerbasket over the water. Add the potato chunks. Cover and steam until tender,about 15 minutes. Cool slightly.

Transfer the potatoes to a ricer or food mill to puree, or mash with a potatomasher until you get the desired consistency for your baby.

Makes about 2 cups

Flavor Kick: Stir in a teaspoon of lemon juice.

4. Sweet Potato Puree

2 medium sweet potatoes, well-scrubbed

Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.

Place the sweet potatoes on the baking sheet and roast for about 45 minutes, or until they are completely tender when pierced with a fork.

Makes about 2 cups

Flavor Kick: Puree with a ½ teaspoon of ground cumin.

Age It Up: Don’t forget about this recipe at Thanksgiving, or any fall or winter evening. Add some butter, maple syrup, and a pinch of salt for a scrumptious, sea-sonal side dish.

5. Cauliflower Puree

1 medium head cauliflower, cut into florets

In a large pot, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the cauliflower florets. Cover and steam until tender, 15to 20 minutes. Cool slightly.

Makes about 5 cups

6. Red Lentil Puree

Full of protein and simple to cook, lentils deserve a prominent spot on your baby’smenu of first foods.

1 cup red lentils, rinsed

Transfer the lentils to a blender. Blend until you get the desired consistencyfor your baby, adding a tablespoon or more of the reserved cooking water ifneeded to help it blend.

Makes about 1½ cups

Flavor Kick: Stir in 2 tablespoons of grated Parmesan cheese.

Age It Up: Unsurprisingly, lentil puree easily doubles as lentil soup. Thin it withchicken or vegetable broth, salt to taste, reheat, and serve.

7. Zucchini Purée

2 medium zucchini, cut into 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamerbasket over the water. Add the zucchini. Cover and steam until tender, about12 minutes. Cool slightly.

Transfer the zucchini to a blender. Blend until you get the desired consistency for your baby, adding a tablespoon or more water if needed to help itblend.

Makes about 2 cups

Flavor Kick: Purée with 1 tablespoon chopped mint.

Age It Up: This makes a stunningly good cold soup come summer. Refrigerate thepurée for at least several hours, add some cream or milk to thin it, salt to taste, andserve in chilled bowls or mugs.

8. Butternut Squash Purée

1 medium butternut squash.

Preheat the oven to 425°F. Trim the squash, cut in half lengthwise, andscrape out the seeds with a spoon.

Line a rimmed baking sheet with parchment paper. Place the squash halvescut-side down on the baking sheet. Roast until completely tender whenpierced with a fork, about 40 minutes. Let cool.

Makes about 2½ cups

Alternate cooking method: Butternut squash also steams beautifully. Peel thesquash with a vegetable peeler, halve, scoop out the seeds, and chop. Or buy precut squash.

FlavorKick: Add ¾ teaspoon of ground cinnamon.

Wholesome Tip

9. Sweet Pea Purée

One 10-oz. package frozen peas

Defrost the peas according to package directions. Drain off all but 1 to 2tablespoons of water.

Transfer the peas and water to a blender. Blend until you get the desiredconsistency for your baby, adding a tablespoon or more water to the blenderif needed to help it blend.

Makes about 1½ cups

Flavor Kick: Add 1½ teaspoons of chopped fresh basil.

10. Ground Beef Purée

1 lb. ground beef, preferably organic.

While it may seem unusual to include meat as a first food, protein and iron-richbeef is incredibly healthy for babies. Use the blender for the smoothest texture.

Heat a medium-sized skillet over medium-high heat. Add the ground beefand cook until no longer pink, about 7 minutes. Drain and discard fat. Coolslightly.

Transfer the beef to a blender. Blend until you get the desired consistencyfor your baby, adding ¼ cup or more water to the blender if needed to help itblend.

Makes about 1¾ cups

Flavor Kick: Blend in a tablespoon of tomato paste.

Lamb Purée: Use ground lamb instead of beef. Makes about 1 cup.

Iron Baby

Falafelsrecipe

The post 10 Most Unexceptional Baby Puree Recipes appeared first on Falafel.

source https://falafelsrecipe.com/10-starter-puree/

#Recipes to Cook

0 notes