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Roasted vegetable puree
You can choose any vegetable or combination of vegetables you would usually roast to make this baby purée.
Ingredients
- Fresh vegetables
- 2 teaspoons oil
- Breast milk or formula
Some suggestions for vegetables to roast include:
- Potato
- Kūmara
- Yam
- Carrot
- Parsnip
- Pumpkin.
Method
1. Preheat the oven to 180 degrees Celcius.
2. Peel and slice vegetables.
3. Drizzle with oil.
4. Place in an oven tray and bake for 30 to 40 minutes until soft.
5. Remove from the oven and leave to cool for five minutes.
6. Mash with a potato masher. Or purée in a food processor or blender until smooth.
7. Stir through enough breast milk or formula to make a smooth purée.
8. Freeze leftover cooled purée in ice cube trays.
Notes
If puréed until very smooth, this recipe can be fed to a baby when starting solid foods at around 6 months.
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