Baby Purees

Maybe I’m understating how simple it is to make a fruit or vegetable puree, but now that we’re into month 2 of the process of weaning it seems to mean that making a fruit/vegetable puree is pretty much the same process regardless of what the base ingredients are. I feel like I’m missing the point – surely there must be some difference, otherwise there would not be recipe books which you can buy that contain hundreds of recipes for a variety of fruit/vegetable purees?!? Or is this just another way to get parents to spend money on something to enrich their children, which you actually don’t really need?

As far as I can work out, you either boil, steam, or roast the said fruit or vegetable until they are cooked, and then mash or puree until it has reached the desired consistency. If you need to thicken the puree or mash, then add baby rice. If you need to make it a little thinner, add the water it was cooked in or some pre-boiled water. Some ingredients need to have the skins taken off (such as peaches, tomatoes, plums) or be peeled beforehand. And once you have followed that basic pattern you can then mix and match the combinations to your little one’s heart’s desire.

I must be missing the point. Surely.

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