Now let's see some healthy baby food recipes. Vegetable broth will be necessary for almost of all your recipes, so we recommend to make a pan of broth once a week, pour it in small class jars and and store it in your freezer. It will be ready for use and no worries for a couple of weeks! Just bring a pan of unsalted water and vegetables like zucchini, carrot, potato, fennel, lettuce, spinach to a boil. Drain and let cool before freezing.
Pumpkin and Sweet Potato Puree with Parmesan
Clean the pumpkin, cut it into pieces and put it in boiling unsalted water, along with half a diced sweet potato. If you prefer you can steam-cook them. When the vegetables start to soften, drain and mash with a potato masher or a fork. Add some vegetable broth as to get a creamy but not too liquid puree. Season with a little oil and Parmesan cheese.
Pumpkin, Carrot and Lettuce Puree with Stracchino
Dice and boil a pumpkin, a carrot and a few leaves of lettuce, drain and blend. Add half cup of vegetable broth, a teaspoon of oil, a tablespoon of rice cream and a tablespoon of Stracchino cheese.
Carrot and Rice Puree with Robiola
Preheat two ladles of broth. Add two boiled or steamed carrots and blend. Bring to a boil and add cream of rice until you reach the consistency you prefer. Mix well and add with a little oil and a teaspoon of Robiola.
Once again, make a bigger quantity of each puree and freeze it in small jars.
Main image: Rainbow, CC BY 2.0