Kids' Vegetable Puree
Kids' vegetable purée is dish of cooked vegetables blended to a creamy paste. It is common to purée entire meals (without use of salt or other additives) to be served to toddlers, babies, and those unable to chew. The vegetable purée can be can be made in a blender, a potato masher, or by forcing the food through a strainer. The vegetables must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content.
Ingredients
- 2 carrots, peeled and diced
- 1 tomato, peeled, seeded, and diced
- 100 g (3.5 oz) chicken breast, cut into pieces
- Cucumber, peeled, seeded, and diced
- 4 spoonfuls of olive oil
- 1 pinch of salt
- Water
- Baby milk, as necessary
Ingredients for 2 servings (700 g) · the original recipe
Method
- 1
Put the carrots, tomatoes, and chicken breast in a pot. Add water to the same level as the ingredients.
- 2
Cover, and cook on medium heat until the chicken is well done and the carrots are soft.
Stovetop - 3
Add the diced cucumber, olive oil, and salt. At this point, you can top up the water to the same level as the ingredients if most of the water has dried.
- 4
Cover the pot and leave to boil until the cucumbers are soft.
Stovetop - 5
Turn off the heat and leave to cool down completely.
- 6
Blend into a smooth purée using a kitchen blender. No need to add more water.
Blender
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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