Vegetable’s puree

Changes begin to occur in the diet of the baby from six months onwards. It is advisable to add new foods gradually to observe their assimilation and reaction. One of the most typical and healthy dishes is vegetable puree so in 5 easy steps we will show how to make one:

  1. Choose vegetables that will be included in the puree. It’s better when the vegetables are fresh to ensure that they retain all their properties and nutrients, which benefit the baby more. Vegetables that are usually included in this dish are: carrots, zucchini, leeks, green beans and potatoes.
  2. Wash the vegetables. It is advisable to wash them with cold water to remove any traces of dirt, insects or other chemical residues such as pesticides. Remove the skin if it is necessary and remove the parts that may be damaged.
  3. Cook vegetables. This step can be done in two different ways: steamed or cooked. If we choose the option of cooking it should be done with no excess water and then we have to introduce the ingredients when it is boiling.
  4. Crush. Then split up the vegetables from the broth and proceed to crush. Then we put broth according to the thickness you want. For better assimilation by our baby is better to leave puree with a fine texture, at least the first few days.
  5. Add one mono-dose of myOlibaby. The Spanish Association of Paediatrics recommends adding one tablespoon of olive oil after crushing the vegetables to improve the texture of the puree. This step gives the baby an extra dose of energy and enriches the flavour of the dish.

myOlibaby always advised to inform the paediatrician changes that occur in feeding the baby. http://www.aeped.es/sites/default/files/documentos/manual_nutricion.pdf

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