Vegetables are recommended to be introduced into the child's diet as the first complementary food at about 3-4 months (the pediatrician will indicate the exact period). This can be mashed zucchini, turnips, pumpkin or potatoes. Babies who receive porridge as the first complementary foods, especially purchased ones, often get too used to the sweet thick mass and then reluctantly eat fruits and vegetables.
Necessary
- - vegetables;
- - the juice;
- - vegetable oil;
- - milk;
- - salt.
Instructions
Step 1
Vegetable puree as the first complementary food is especially important for children who were born prematurely, as well as for patients with diathesis and rickets. Start by giving the vegetable puree before one of your daily feeds, suggesting just a couple of teaspoons to start. The next day, you can give already 4-5 teaspoons - etc. Gradually, in 7-10 days, the first complementary food can be brought to the norm - 100-150 g. After the vegetable puree, the child can be given a little juice.
Step 2
Children's doctors advise to introduce vegetables in the following sequence: cauliflower, carrots, zucchini, pumpkin, turnip, potatoes, white cabbage, beets and green peas.
Step 3
When the crumb gets used to mashed potatoes from one vegetable, it is worth starting to cook dishes from 2-3 vegetables, which is more expedient, since the mixed mashed potatoes contain a full set of nutrients. It should be remembered that potatoes should not make up more than half of the volume of the dish, because it contains a lot of starch and too little calcium. At the same time, it is better to soak the potatoes before making mashed potatoes.
Step 4
A little later, you can start adding egg yolk and minced meat to the vegetable puree.
Step 5
Making mashed potatoes at home is easy. Let's take mashed carrots as an example. To get 100 g of a dish, you will need 100 g of carrots, 25 ml of milk, a teaspoon of vegetable oil and a pinch of salt. Carrots must be washed with a brush, peeled, cut into pieces, pour boiling water over and simmer under a tightly closed lid until the water boils off completely. Warm carrots should be grated and heated with milk and salt added to them. The resulting mixture must be cooked for 2-3 minutes. It is recommended to add vegetable oil to the finished puree.
