News | Published November 5, 2018

Recipe: Baby food purees

The amount of ingredients in these purees is not specific. You can use any amount of each that you have. Steaming and roasting are the best choices to keep all of the fruits’ and vegetables' nutrients intact.

YIELD: Servings vary

INGREDIENTS:

For the sweet potato:

  • 2 sweet potatoes/yams, peeled and cubed 

For the butternut squash:

  • 1 butternut squash, peeled and cubed

For the beet:

  • 2 beets, quartered, skin on

For the carrot:

  • 2 medium carrots, chopped

For the zucchini:

  • 2 organic zucchini, skin on

For the spinach:

  • 4 c. fresh or frozen spinach

For the pear:

  • 2 ripe pears, peeled, cored and chopped

For the apple:

  • 2 apples, peeled, cored and chopped

DIRECTIONS:

For the sweet potato:

  1. Steam the sweet potato for 20–30 minutes or roast the whole, peeled potatoes at 400°F for one hour.
  2. Puree in a food processor or blender until smooth. Add water as needed to reach the desired consistency. Use breast milk or formula in place of water for a creamier texture. 

For the butternut squash:

  1. Steam the butternut squash for 20–30 minutes or roast the halved, de-seeded squash, cut-side down, at 400°F for 45 minutes.
  2. Puree in a food processor or blender until smooth. Add water as needed to reach the desired consistency. Use breast milk or formula in place of water for a creamier texture.

For the beets:

  1. Steam the beets with skin on for 30–40 minutes or roast them at 400°F for one hour. Trim off the root and rub off the skin.
  2. Puree in a food processor or blender until smooth. Add water as needed to reach the desired consistency. Use breast milk or formula in place of water for a creamier texture.

For the carrot:

  1. Steam the carrots for 20–30 minutes or roast them at 400°F for 20–30 minutes.
  2. Puree in a food processor or blender until smooth. Add water as needed to reach the desired consistency. Use breast milk or formula in place of water for a creamier texture.

For the zucchini:

  1. Steam the zucchini with skin on for 8–10 minutes or roast them at 450°F for 8–10 minutes.
  2. Puree in a food processor or blender until smooth. Add water as needed to reach the desired consistency. Use breast milk or formula in place of water for a creamier texture. 

For the spinach:

  1. Steam the spinach for 5–10 minutes or roast it at 400°F for 5–7 minutes.
  2. Puree in a food processor or blender until smooth. Add water as needed to reach the desired consistency. Use breast milk or formula in place of water for a creamier texture. 

For the pear:

  1. Steam the pears for 8–10 minutes or roast them at 400°F for 30–40 minutes.
  2. Puree in a food processor or blender until smooth. Add water as needed to reach the desired consistency. Use breast milk or formula in place of water for a creamier texture.

For the apple:

  1. Steam the apples for 15 minutes or roast them at 400°F for 30–40 minutes.
  2. Puree in a food processor or blender until smooth. Add water as needed to reach the desired consistency. Use breast milk or formula in place of water for a creamier texture.

PREPARATION TIPS

  • Buy pre-cut, peeled sweet potato and butternut squash for quick and easy preparation.

STORAGE TIPS

  • Cool purees and pour into BPA-free containers or ice cube trays.
  • Refrigerate for up to three days. Freeze for up to three months.
  • Thaw cubes overnight in your refrigerator.
  • If you see ice crystals form on the food, it's not freezer burn; it's just excess water from the fruit/vegetable.

Recipes courtsey of The Comfort of Cooking