Baby

Healthy Cooking for Baby: Fall-Inspired Puree Recipes from Around the Web

By  | 

Fall is about pumpkins and apples.

It’s the perfect season to introduce your baby to rich and earthy tastes of natural produce. Creating baby-food purees with seasonal fall fruits and vegetables will give you a feast of stimulating colors, new flavors to tickle tiny taste buds and rich nutritional content as an added bonus.

A quick search on the web will give you lots of ideas for making your own baby food purees. From the straightforward single-ingredient ones to slightly more complex mixes, we have compiled some of our favorite fall-inspired puree recipes from sources all over the web for you here;

BabyFoode’s Acorn Squash and Ginger Puree

Healthy Cooking for Baby: Fall-Inspired Puree Recipes from Around the Web | Baby Care Weekly

image via babyfoode

Ingredients

1 medium acorn squash
1 inch ginger root, finely grated
1/4 cup water, breast milk or stock

Instructions
1- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicon mat.
2- Cut acorn squash in half, de-seed and place on baking sheet, skin side down.
3- Cook in oven for 45-60 minutes or until squash is tender and can be pricked with a fork. Let cool slightly.
4- When cool enough to handle, remove squash from skin and place in blender. Add ginger and puree for 1 minute adding liquid in 1/4 cup increments, if needed.

Makes – 15 ounces
Lasts – 4 days in fridge/4 months in freezer

MadeforMum’s Banana and Apple Puree

Healthy Cooking for Baby: Fall-Inspired Puree Recipes from Around the Web | Baby Care Weekly

image via madeformum

Ingredients

2 whole apples, sweet
1 whole banana, very ripe

Instructions

Peel and core the apples and slice into small chunks. Peel and chop the banana into small pieces. Place in a pan, cover in water, bring to the boil and simmer for six to eight minutes (or until soft).Drain and puree to desired consistency.

BabyFoode’s Broccoli and Asparagus Puree with Tarragon

Healthy Cooking for Baby: Fall-Inspired Puree Recipes from Around the Web | Baby Care Weekly

image via babyfoode

Ingredients

3/4 cup broccoli florets
1/2 cup asparagus, trimmed and chopped
1/4 cup green beans, trimmed and chopped
2 pears, peeled, cored and chopped
1/2 fresh tarragon, finely chopped*

Instructions

1. In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the broccoli, asparagus and beans into a steamer basket over boiling water, cover and cook for 15 minutes.
2. Add in pears and tarragon and cook for an additional 5 minutes. Reserve steamer water.
3. Transfer all ingredients into a blender or food processor and puree until you reach your desired consistency, adding reserved steamer water in 1/4 cup increments if needed.

*If tarragon isn’t available, you can use mint, parsley, cilantro or chives in this recipe!

Yield – 20 ounces
Storage – 4 days in fridge or 3 months in freezer

MyRecipe’s Sweet Potatoes Puree

Healthy Cooking for Baby: Fall-Inspired Puree Recipes from Around the Web | Baby Care Weekly

Ingredients

2 large sweet potatoes (about 13 ounces each)
2 tablespoons water, formula, or breast milk

Instructions

1. Preheat oven to 400°.
2. Pierce each potato several times with a fork. Bake at 400° for 55 minutes to 1 hour or until tender. Cool 45 minutes or until cool enough to handle.
3.Peel sweet potatoes. Place flesh in a food processor; process until smooth, adding 2 tablespoons water, formula, or breast milk, 1 tablespoon at a time, to reach desired consistency.

BabyFoode’s Roasted Root Veggies and Thyme Puree

Healthy Cooking for Baby: Fall-Inspired Puree Recipes from Around the Web | Baby Care Weekly

image via babyfoode

Ingredients

4 carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
2 parsnips, peeled and chopped
1 golden beet, peeled and chopped
2 teaspoons olive oil
1 teaspoon dried thyme
1 cup water, breastmilk or vegetable stock

Instructions

1. Preheat oven to 400 degree F. Line a baking sheet with tin foil or a silicon mat, or spray with cooking spray.
2. Place the carrots, sweet potato, parsnips, and golden beet on the baking sheet, drizzle them with the olive oil and sprinkle with thyme and mix together with your hands or a big spoon until everything is incorporated.
3. Bake for 30 minutes, stirring halfway through, or until tender. If you cut larger pieces it might take you an additional 10-15 minutes of roasting time.
4. Transfer all ingredients into a blender and add the liquid. Puree until smooth, roughly 60-90 seconds, adding additional liquid in 1/4 cup increments if needed.

Yield – 30 ounces
Storage – 4 days in fridge, 4 months in freezer

So, tell us how you get along; what are your baby’s favorite fall-inspired puree recipes? Do you have any special ones to share with us? We’d love to know!