VEGETABLE PUREES-HOW TO

When I had my first baby, I didn't know what the heck pureeing vegetables was going to be like and even know how to do it. So with some experience and insight from other terrific moms and community bloggers, here are some techniques and tips I've gathered along the way. 

You see, my primary goal is to have my kids identify themselves as healthy eaters. As they become more independent, they'll continue to make the choice to nourish and strengthen their bodies with food. 

But since my son is still only 2 and will not touch fresh veggies, I put vegetable purees in many Snackybaby recipes. You might not be an advocate of sneaking vegetables into the diet by hiding them in other foods, but it can be a temporary solution if your picky eaters doesn't touch them. Until then, my suggestions are to #1. keep offering fresh veggies different ways and ask to share yours with them and #2. put vegetable purees in pastas, rice/risotos, quesadillas, smoothies, pancakes, muffins, pizzas and even eggs.

Click here for information on veggie purees for babies



Butternut Squash

1. Prep: Cut off the stem, cut squash in half lengthwise and scrape seeds
2. Cook: Roast the halves on a cookie sheet, flesh-side down, at 400 degrees for 45 to 50 min
3. Puree: Scoop out the flesh and puree in a food processor or blender for about 2 min

TIP: Buy frozen butternut squash to cut the time in half and steam for 10 min


Carrots

1. Prep: Peel, trim the ends and cut into 3-inch chucks.
2. Cook: steam for 10 to 12 min
3. Puree: In a food processor or blender for about 2 min with few teaspoons of water if needed for a smooth texture

Cauliflower

1. Prep: Cut off florets and discard core
2. Cook: Steam for 8 to 10 min
3. Puree: In a food processor or blender for about 2 min with a few teaspoons of water if needed for a smooth, creamy texture

Spinach

1. Prep: No prep at all for baby spinach! For mature spinach, fold leaves in half lengthwise with stem outside, then strip the stem off the leaf
2. Cook: Steam for 30 to 40 seconds, or cook in a skillet with 1 tablespoon water for about 90 seconds, or just until wilted
3. Puree: In a food processor or blender for about 2 min until smooth and creamy

Sweet Potatoes

1. Prep: Do not peel. Cut into quarters, if steaming
2. Cook: Steam for 40 to 45 minutes. Roast at 400 degrees for 50 to 60 minutes
3. Puree: Scoop out the flesh and puree in a food processor or blender

Zucchini & Summer Squash

1. Prep: Trim off the ends and cut into 1-inch pieces
2. Cook: Steam for 6 to 8 min
3. Puree: In a food processor or blender for about 2 minutes, until smooth

Broccoli

1. Prep: Cut into florets
2. Cook: Steam for 6 to 7 min. Florets should  be tender but still  bright green (olive green=overcooked)
3. Puree: In a food processor or  lender for a out 2 min. Add a few teaspoons of water if needed for a smooth, creamy texture

Beets

1. Prep: Leave them whole (trim any stems to 1 inch and unpeeled)
2. Cook: Wrap in aluminium foil and roast at 400 degrees for 1 hour (they're done when they can be pierced with tip of a sharp knife)
3. Puree: After peeling, place in a food processor or blender for about 2 minutes

Red Bell Peppers

1. Prep: Cut in half through the stem end. Remove the stem, seeds, and white membrane
2. Cook: Steam for 10 to 12 min
3. Puree: In a food processor or blender for about 2 minutes, until smooth

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 Tips:

1. Refrigerate purees that will be used in the next couple of days; freeze the rest
2. Store purees in plastic freezer bags, label them with the date
3. Store purees in ice cube or silicone trays if pureeing for babies on solid food (Saves time on measurements and puree)
4. Thaw bags of frozen puree in a bowl of hot water or a cube of puree overnight in bowl in the refrigerator for babies on solids
5. Snip the corner of the bag with scissors to squeeze out the puree
6. Use the purees just like any other ingredients-in Snackybaby recipes or stirred into prepared food for an instant nutrition boost. (For example, you can fortify a jar of store bought pasta sauce with almost any of the purees - add the puree gradually, tasting and checking the color as you go.