Healthy Vegetable And Vegetarian Baby Food Recipes

Pureed Pumpkin and Parsnip

8 oz (1 cup) fresh pumpkin

1 medium parsnip

little pinch nutmeg

1 tsp fresh chives, chopped

1. Peel the pumpkin and the parsnip and cut into small cubes.
2. Place in a steamer, or simmer in a little water, until the vegetable dice are tender.
3. Drain, then mash with a fork (or puree in a blender if you want the meal to be completely smooth).
4. Add the nutmeg and chives, stir well and serve!

Cheese And Vegetable Supper

5 tsp milk

4 oz (1/2 cup) cottage cheese

2 oz (1/4 cup) cooked peas

3oz (1/3 cup) cream cheese

1 oz (1/4 cup) finely grated mild cheddar

1 tbsp cooked carrots, chopped

1. Mix the cottage cheese, cream cheese, cheddar and milk together until well blended.
2. Stir in the hot, cooked vegetables.
3. Finish off with a little sprinkle of parmesan cheese.

Potato and Turnip Puree With Pear

1 pear

1 oz (1/8 cup) unsalted butter

1 large potato

1 small turnip

little maple syrup (optional)

1. Peel and core the pear, then cut it into quarters.
2. Peel and dice the potato and turnip.
3. Preheat the oven to 350 deg F.
4. Melt the butter (add the maple syrup, if you wish) and toss the pear in the butter until the pieces are coated.
5. Place the pear quarters on a baking sheet and roast them for around 45 mins, basting frequently with the juice. The pear should be very tender when it’s done.
6. Puree the pear, along with any remaining cooking liquid, in a food processor.
7. Meanwhile, simmer the potato and turnip for around 20-30 mins, until tender, then drain.
8. Puree the turnip – but DON’T puree the potato (it may go “gluey”). Mash it with the butter instead,then combine the mashed potato with the pureed pear and turnip.
   
   

More tasty turnip baby food recipes

Readers' Pics

Here’s the potato and turnip puree decorated with veggies!

Zita from Illinois, USA

Carrot And Lentil Soup

8 oz (1 cup) dry, rinsed lentils

8 oz (1 cup) carrots, peeled and diced

1 small onion, finely chopped

34 fl oz (4 1/4 cups) of water

1 tbsp olive oil

1. In a large saucepan, gently saute the onion in the oil, until soft.
2. Add the lentils, carrots and water.
3. Bring to the boil.
4. Reduce the heat, cover and simmer for 1-1 1/2 hours, until the lentils are soft.
5. If necessary, you can puree the soup once it’s cool, adding a little water to thin the mixture.

Wholesome Twice Baked Potatoes

1 large baking potato (we prefer to use red skinned potatoes – they have a creamier texture)

1oz (1/8 cup) butter

2 fl oz (1/4 cup) milk

3 oz (1/3 cup) grated mild cheddar

1/2 tsp finely chopped fresh chives

1. Wash the potato, prick with a fork, then bake at 350 deg F, 180 deg C for about 1 1/2 hours, until the
2. potato feels soft.
3. Remove from the oven and cut in half.
4. Scoop out the potato and place in a bowl, along with the milk, butter and most of the cheese.
5. Mash well.
6. Return the potato mixture to the skins, place on a cooking sheet and top with the remaining cheese.
7. Return to the oven and cook for a further 10-15 minutes, until the cheese has melted and is golden in colour.
8. Sprinkle with the chives.

Cauliflower Cheese

6 oz (3/4 cup) cauliflower florets

6 fl oz (3/4 cup) milk

2 oz (1/2 cup) grated cheese

2 tsp arrowroot flour

1/2 oz butter

1. Steam the cauliflower until tender (about 10 mins).
2. To make the cheese sauce, melt the butter in a small saucepan.
3. Stir in the arrowroot flour and cook briefly.
4. Add the milk slowly, stirring well.
5. Continue to cook, stirring, until sauce thickens.
6. Remove from the heat and stir in the grated cheese.
7. Finally, add the cooked cauliflower.

Fennel With Roasted Red Peppers

1 large red bell pepper

2 tomatoes (tomatoes may cause diaper rash in some babies,so you may wish to wait until later in baby’s first year to try this recipe)

1/2 medium fennel

1 tbsp olive oil

pinch ground coriander

1. Preheat the oven to 350 deg F, 180 deg C.
2. Cut the pepper in half lengthways.
3. Remove seeds and place pepper in an oven-proof dish.
4. Chop the tomatoes and place into the pepper halves.
5. Quarter the fennel and place into boiling water for a few minutes, then put this on top of the tomatoes.
6. Pour over the olive oil and add the coriander.
7. Bake for 50 mins to 1 hr. When done, it should be starting to brown.
8. Mash or puree as necessary.

Broccoli With Gruyere Cheese

NOTE: If you can’t find Gruyere, use any Swiss cheese as a substitute

1 medium potato, peeled and diced

6oz (3/4 cup) broccoli florets

4 fl oz (1/2 cup) milk

2 tbsp grated Gruyere

1 tbsp fresh, chopped parsley

1 tbsp unsalted butter

1. Boil the potato until tender.
2. Steam the broccoli florets.
3. Finally, combine the potato and broccoli with the remaining ingredients, mash or puree as desired and top with the parsley.

Vegetable Trio With Parmesan Breadcrumbs (ideal for babies enjoying texture)

NOTE: If you can’t find Gruyere, use any Swiss cheese as a substitute

4 oz (1/2 cup) broccoli florets

4 oz (1/2 cup) cauliflower florets

3 oz (1/3 cup) carrots

2 oz (1 cup) fresh breadcrumbs

1 tsp olive oil

2 tsp unsalted butter

2 tbsp grated parmesan

1. Preheat the oven to 350 deg F, 180 deg C.
2. Steam the vegetables until tender.
3. In a frying pan/skillet, heat the oil and 1 tsp butter, then gently saute the breadcrumbs. Stir in the parmesan.
4. Chop the veggies finely and place in an oven-proof dish. Top with the bread crumbs, drizzle with the remaining butter and mix well.
5. Bake for 10 minutes.

Pumpkin Dinner With Barley

2 tsp olive oil

1/2 small onion

4 oz (1/2 cup) pumpkin, finely chopped

1/2 clove garlic, crushed

4 oz (1/2 cup) pearled barley (pre-soak this for one hour beforehand)

little pinch thyme

12 fl oz (1 1/2 cups)

homemade vegetable stock

2 sage leaves

1. Heat the olive oil in a medium pan. Add the pumpkin and onion and cook gently for a few minutes until golden brown.
2. Stir in the garlic and herbs and cook until all the ingredients are well browned.
3. Add the vegetable stock and the pre-soaked, drained barley. Bring to the boil.
4. Lower the heat, cover, then simmer the mixture gently for around 20-30 mins.
5. The barley will absorb the liquid, so it is important to check the level of the stock often.
6. Add a little more stock if you need to.
7. The meal is ready when all the ingredients are nice and moist (but not runny!).

More barley baby food recipes

Homemade hummus:
A wholesome and delicious food…

Hummus recipes for baby

Easy and economical to prepare!