Easy, Fresh & Nutritious Vegetable Puree Baby Food Recipes that your baby will Love!
Avocado is actually a fruit - you will find this recipe double posted to our Fruit Recipes page
Vitamins: A, C, Niacin, Folate
Minerals: Potassium, Phosphorus, Iron, Magnesium, Calcium
1 Ripe Avocado
1. Peel and take out the pit of a ripe avocado - do not cook
2. Cut “meat” out and mash with a fork
3. There should be no need to use a machine as just like bananas, avocados have a very soft consistency and texture. Avocados do not need to be cooked!
How to Select an Avocado
When selecting an Avocado, you want a dark green colour with bumpy texture. The fruit should be firm yet yielding when gently pushed. When an avocado is sliced in half, the flesh colour should be a green that gently transforms into a buttery yellow around the pit. Visit our Avocado Topic for More Information
Beans - Green
(this method may be used for Peas as well)*
Vitamins: A, C, K, Niacin, Folate
Minerals: Potassium, Sodium, Phosphorus, Iron, Magnesium, Calcium
1 pound fresh or 16 ounces of frozen green beans
1. If using Fresh Beans, snap the ends off the beans and wash the beans. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen of either Peas or Green Beans, cook according to package directions.
2. Place fresh beans into a steamer basket in a pan with a just enough water to slightly show through in the basket.
3. Steam until very tender; be sure to check on the water level.
4. Reserve any left over water to use for thinning out the beans.
5. Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees - green bean and pea skins are rather difficult to completely puree.
***Using a blender rather than a food processor or stick mixer might be better as well. ***
6. Add the reserved water as necessary to achieve a smooth, thin consistency
7. You may wish to push the green beans (or peas) through a sieve or mesh strainer to get rid of any remaining skins.
Squash (winter like acorn, butternut or hubbard)
(nutrient info for squash of all types may be found at our "Squash for Baby Food Recipes" page)
1 or 2 medium to large sized winter squash (or as many as will fit in your oven!)
1. Cut acorn, hubbard, or butternut squash in half, scoop out seeds
2. Place an inch of water in a baking pan, then place squash halves "face" down
in the pan. Check on water level while baking
3. Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place squash "meat" into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.
6. You can also peel the squash, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5