Vegetable puree with liver for babies
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Preparation time: less than 60 minutes
RECIPE PREPARATION Vegetable puree with liver for babies:
wash the liver, put it to boil separately, after it has boiled, throw away the water in which it boiled and put the finely chopped vegetables, then fill with water, let it boil with the lid on for about an hour, after the vegetables have boiled, pass them with the fruculita or with the blender, together with the liver.
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2 tablespoons olive oil
2 tablespoons white or wholemeal flour
1/2 cup meat or vegetable soup
1/2 cup milk (formula up to 1 year)
oregano (chopped parsley)
salt (max 2-3 gr of salt if the child is at least 1 year old)
65 gr ricotta cheese or cheese
2 tablespoons pear puree
milk (formula: baby
Baby fruit and vegetable puree
Diversifying baby food is a delicate subject. Maybe it wouldn't be so delicate if specialists, pediatricians and nutritionists correlated their knowledge and opinions. Unfortunately, at the beginning of diversification, mothers face different opinions from pediatricians & # 8230 as many pediatricians, so many opinions. On the American model, some pediatricians recommend starting to diversify with gluten-free cereals, which are first put in the bottle the night before bed. Other pediatricians recommend starting to diversify with fruit and vegetable juice, respectively apple and carrot and then gradually introducing fruit puree.
When you think you have reached the right option, a third pediatrician comes and tells you to start with vegetables, because starting with fruits, which are sweet, the child will not take vegetables. Then begins the debate about the age at which we begin to diversify. In the schemes of some well-known pediatricians, the diversification can start from 3 months, but I personally consider that it is much too fast, the baby has a whole life to taste everything, it is not necessary to start so fast. Normally, most pediatricians recommend starting diversification at 4 months for formula-fed babies and at 6 months for exclusively breastfed infants.
After reading and reviving diversification schemes and books on infant nutrition, I came to the conclusion that I will follow the scheme proposed by our pediatrician, so I started diversification at 4 and a half months, with apple juice and carrot, and then to I introduce the fruit puree. We make fruit puree for 3-4 days and keep it in the freezer. In the evening, take out the puree to be eaten in the morning and let it thaw gradually in the refrigerator. In the morning I put lunch in the fridge, respectively vegetable soup (more recently with chicken). The fruit puree is very good and without preservatives because we put lemon juice, which acts for preservation.
& # 8211 fruits and vegetables of your choice, in our case apples, pears and carrots
& # 8211 2 tablespoons lemon juice (for large quantities when fruit is low, also reduce lemon juice)
We clean and wash the ingredients very well. It is good to have a special sponge, along with the dishwasher for washing fruits and vegetables. No matter how well I wash them, I still peel them. Once the fruits are ready, we boil them in an enamel bowl, you have cold water, together with the lemon juice. He does not let it boil too much, because they lose their qualities, we leave them only when they soften well.
We then pass the fruits and vegetables to make puree. To obtain the desired consistency, thin the puree with the juice in which the fruit was boiled. Aaaaa, carrots boil harder, so they boil separately.
I combine fruits and vegetables: one jar with carrots and pears, one with carrots and apples, one with apples and pears and one with everything.
Portion the puree in special containers for storing baby food and put them in the freezer. My jars are quite large, 180 gr, but if you are at the beginning of diversification and the baby eats only 2-3 tablespoons of puree, you can store it in trays for making ice, so you can defrost a small amount very quickly, as long as it will it is enough.
Root puree (with liver)
I've noticed that puree has been associated with baby food lately, at least. Ever since I know myself, I've loved purees. To be honest, the root one was not prepared by my mother. I discovered that it can successfully replace the well-known and overrated mashed potatoes. Properly seasoned, any vegetable can turn into puree. Puree as a garnish or spread on bread for a quick and healthy snack. The dwarf did not get along well during the winter with either parsnips or parsley, especially in the spring, when the stock of Romanian roots almost disappeared from the market. He stubbornly refused the imported ones, I only put a few rounds in the soups. But, let's not underestimate the power of the taste of fresh vegetables. The dwarf now eats the roots with great pleasure, let alone recognizing him. But, back to my puree:
1 parsley root and / or 1 parsnip
1/2 teaspoon cumin
1 clove of garlic
1 teaspoon oil
salt according to preferences / taste or not at all (up to 1 year)
Boil the vegetables with cumin and garlic, add the oil 5 minutes to be ready. Mix everything and thin with the juice in which they boiled. Good for the little ones, but also for the big ones.