Makes 120ml/41/2fl oz |
1 large carrot (about 100g/31/2oz), scrubbed/peeled and cut into small pieces
Put the carrot in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 10 minutes or until tender. Drain over a bowl, saving 3 tablespoons of the cooking water. Place the carrot and the saved water in a food processor, or use a hand blender, and purée until smooth.
BROCCOLI
Makes 160ml/51/2fl oz |
100g/31/2oz broccoli florets, cut into small pieces (stalks and all)
Put the broccoli in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 5–7 minutes or until tender. Drain over a bowl, saving 3 tablespoons of the cooking water. Place the broccoli and the saved water in a food processor, or use a hand blender, and purée until smooth.
COURGETTE
Makes 160ml/51/2fl oz |
1 courgette (about 200g/7oz), sliced (and peeled, if you like)
Put the courgette in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 3–5 minutes or until tender. Drain – as the courgette is quite watery, there is no need to save any of the cooking water – and purée until smooth in a food processor or using a hand blender.
BUTTERNUT SQUASH
Makes 200ml/7fl oz |
225g/8oz butternut squash, peeled, deseeded and cut into 1cm/1/2in chunks
Put the squash in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 10–12 minutes or until tender. Drain over a bowl, saving 2 tablespoons of the cooking water. Place the squash and the saved water in a food processor, or use a hand blender, and purée until smooth.
SWEET POTATO
Makes 200ml/7fl oz |
200g/7oz sweet potato, peeled and cut into 1cm/1/2in chunks
Put the sweet potato in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 10–12 minutes or until tender. Drain over a bowl, saving 3 tablespoons of the cooking water. Place the sweet potato and the saved water in a food processor, or use a hand blender, and purée until smooth.
GREEN BEAN
Makes 160ml/51/2fl oz |
100g/31/2oz fine green beans, trimmed and quartered
Put the beans in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 8–10 minutes or until tender. Drain over a bowl, saving 2 tablespoons of the cooking water. Place the beans and the saved water in a food processor, or use a hand blender, and purée until smooth. (You may need to press the purée through a sieve for a smooth consistency.)
POTATO
Makes 200ml/7fl oz |
200g/7oz potato (such as Maris Piper), peeled and cut into 1cm/1/2in chunks
1. Put the potato in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 12–15 minutes or until tender. Drain over a bowl, saving 3–4 tablespoons of the cooking water.
2. Transfer the potato to a bowl, then gradually add the saved water and mash between each addition until smooth. It’s best to mash the potato with a fork, rather than puréeing it, as it has a tendency to become really sticky and glue-like when blended.
FRUIT PURÉES
As with the vegetable purées, start with single fruits to check for an allergic reaction. If there is no adverse reaction to one fruit, then you can try your baby on any of the purées here, and also mix them with baby cereal and/or your baby’s usual milk. At this stage, be mindful of introducing citrus fruit and berries slowly as they can cause an allergic reaction.
PEAR
Makes 80ml/3fl oz |
1 small ripe pear (about 100g/31/2oz), peeled, cored and cut into small pieces
1. If the pear is very ripe and juicy, simply purée it until smooth in a food processor or using a hand blender. You could add a splash of cooled boiled water to loosen it, if needed.
2. Alternatively, put the pear in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 5–8 minutes or until tender. Drain over a bowl, saving 1 tablespoon of the cooking water. Purée the pear until smooth, adding the saved water if needed, in a food processor or using a hand blender.
PEACH
Makes 80ml/3fl oz |
1 ripe peach
1. To remove the skin, put the peach in a heatproof bowl. Pour over enough just-boiled water to cover and leave for 1 minute for very ripe fruit (or up to 5 minutes if the peach is slightly firm). Using a slotted spoon, remove the peach and rinse under cold running water until cool enough to handle. Peel off the skin, cut in half and remove the stone.
2. Purée the peach until smooth, adding a splash of cooled boiled water if needed, in a food processor or using a hand blender.
APPLE
Makes 120ml/41/2fl oz |
1
