Truly Scrumptious Baby: My complete feeding and weaning plan for 6 months and beyond. Holly Willoughby
PURÉES
For these first purées for your baby, it’s best to start with single foods so that you can spot an allergy immediately. If there is no reaction to one kind of vegetable, then you can try another, to expand the range of different nutrients and flavours. These can also be mixed with baby cereal and/or your baby’s usual milk. In addition, full-fat cow’s milk can be introduced from six months as an ingredient, but not as a drink on its own in the first year. It’s preferable to provide your baby with mainly veg, rather than fruit, to avoid encouraging a sweet tooth, but don’t overdo the ‘windy’ veg, such as sprouts and cabbage.
PEA
Makes 160ml/51/2 fl oz |
125g/41/2oz frozen peas
Put the peas in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 6–8 minutes or until tender. Drain over a bowl, saving 3 tablespoons of the cooking water. Place the peas and the saved water in a food processor, or use a hand blender, and purée until smooth.
PARSNIP
Makes 160ml/51/2 fl oz |
125g/41/2oz parsnip, scrubbed/peeled and cut into 1cm/1/2in chunks
Put the parsnip 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 5 tablespoons of the cooking water. Place the parsnip and the saved water in a food processor, or use a hand blender, and purée until smooth.
CARROT
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