Banana purée
VegetarianGood source of potassium
1 small ripe banana
1-2 tsps of baby rice
2 tbsps of breastmilk or formula
Mash the banana well until smooth. Mix the rice and milk, and stir into the banana. Adjust the texture with milk or rice to make a runnier or firmer purée.
Carrot and parsnip purée
VegetarianGood source of betacarotene
1 carrot, peeled and diced
1 parsnip, peeled and diced
Steam the vegetables until tender. Purée in a blender or mouli and adjust the texture with boiled cooled water or baby's usual milk.
Broccoli and cauliflower purée
VegetarianContains iron
Good source of vitamin C
1 large floret broccoli
1 large floret cauliflower
Steam the vegetables until they are tender. Purée in a blender or mouli and adjust the texture with boiled cooled water or baby's usual milk.
Papaya purée
VegetarianGood source of betacarotene and vitamin C
1 ripe papaya
Peel and seed the papaya, and mash to a purée with a fork. To vary add baby rice or mix with mashed banana.
Sweet potato mash
VegetarianGood source of betacarotene
1 sweet potato
Steam or boil the sweet potato until it is tender. Drain and mash well, adding baby's usual milk to make a suitable consistency.
Potato and spinach purée
VegetarianContains iron
Good source of betacarotene and vitamin C
1 medium potato, peeled and quartered
20g (a handful) spinach
Boil the potato in unsalted water until tender. Steam the spinach over the potato in a sieve for the last few minutes of cooking. Drain and mash the potato with a little of baby's usual milk. Purée the spinach and add to the potato. Adjust the texture with boiled cooled water or breastmilk or formula.
Pear and apple purée
VegetarianContains vitamin C
1 ripe pear, peeled and sliced
1 apple, peeled and sliced
Place the pear and apple in a small saucepan with one tablespoon of water and cook over a low heat, stirring occasionally, until the fruit is tender. Purée in a blender or mouli.
Lentils with butternut squash
VegetarianContains iron
Good source of betacarotene and B vitamins
50g split red lentils
120g butternut squash, peeled and diced
Boil the lentils in water until soft. Steam or microwave the squash until tender. Drain the lentils in a sieve. Add the squash to the sieve and place the sieve over a bowl. Using a wooden spoon press through the mixture, stir and serve.
Avocado and kiwi purée
VegetarianGood source of vitamin E and vitamin C
Half a ripe avocado
1 ripe kiwi fruit
Mash the avocado well. Peel and mash the kiwi. Push the kiwi through a sieve to remove the pips, then mix with the avocado.
Canteloupe melon purée
VegetarianGood source of betacarotene and vitamin C
Large slice of canteloupe or other melon, seeded
Purée the melon and, if desired, add a little baby rice to thicken up.
source : babycentre
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