These simple and easy Vegetable baby food recipes are for Homemade Baby Veggie Purées. Tasty Homemade Baby Food Vegetable Purées and Baby Vegetable Recipes, there’s nothing as yummy, healthy, wholesome and fresh as homemade baby veggie purées.

Your baby will love the tastes of fresh veggies. You will love the ease and simplicity of the vegetable recipes.

Fresh Vegetable Baby Food Puree Recipes

Avocado 

Avocado is actually a fruit – you will find this recipe double posted to our Fruit Recipes page

Vitamins: A, C, Niacin, Folate

Minerals: Potassium, Phosphorus, Iron, Magnesium, Calcium

Ingredients:

• 1 Ripe Avocado

Directions:

Step 1: Peel and take out the pit of a ripe avocado – do not cook

Step 2: Cut “meat” out and mash with a fork

Step 3: There should be no need to use a machine as just like bananas, avocados have a very soft consistency and texture. Avocados do not need to be cooked.

How to Select an Avocado

When selecting an Avocado, you want a dark green color with bumpy texture. The fruit should be firm yet yielding when gently pushed. When an avocado is sliced in half, the flesh color should be a green that gently transforms into a buttery yellow around the pit. Visit our Avocado Topic for More Information

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Green Beans

(this method may be used for Peas as well)*

Vitamins: A, C, K, Niacin, Folate

Minerals: Potassium, Sodium, Phosphorus, Iron, Magnesium, Calcium

Ingredients:

• 1 pound fresh or 16 ounces of frozen green beans

Directions:

Step 1: If using Fresh Beans, snap the ends off the beans and wash the beans. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen of either Peas or Green Beans, cook according to package directions.

Step 2: Place fresh beans into a steamer basket in a pan with a just enough water to slightly show through in the basket.

Step 3: Steam until very tender; be sure to check on the water level.

Step 4: Reserve any left over water to use for thinning out the beans.

Step 5: Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees – green bean and pea skins are rather difficult to completely puree.

***Using a blender rather than a food processor or stick mixer might be better as well. ***

Step 6: Add the reserved water as necessary to achieve a smooth, thin consistency

Step 7: You may wish to push the green beans (or peas) through a sieve or mesh strainer to get rid of any remaining skins.

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Squash (winter like acorn, butternut or hubbard) 

(nutrient info for squash of all types may be found at “Squash for Baby Food Recipes” page)

Ingredients:

• 1 or 2 medium to large sized winter squash (or as many as will fit in your oven.)

Directions:

Step 1: Cut acorn, hubbard, or butternut squash in half, scoop out seeds

Step 2: Place an inch of water in a baking pan, then place squash halves “face” down in the pan. Check on water level while baking

Step 3: Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell

Step 4: Place squash “meat” into your choice of appliance for pureeing and begin pureeing.

Step 5: Add water as necessary to achieve a smooth, thin consistency.

Step 6: You can also peel the squash, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5

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Yams/Sweet Potato

Learn Why a Yam is NOT a Yam.

Vitamins: A (24,877 mg ), C, Folate

Minerals: Potassium, Sodium, Selenium, Phosphorous, Magnesium, Calcium

Ingredients:

• 2 or 3 medium sized sweet potatoes

Directions:

Step 1: Wash and poke holes in sweet potato with fork then wrap sweet potatoes in tin foil – do not peel for baking

(you can also do this in the microwave – only use plastic wrap and cook for 8 minutes on high or until tender  I recommend that you can skip the plastic wrap and simply wet the sweet potatoes and move to #2!)

Step 2: Place in a 400 degree oven and bake for 30-60 minutes or until soft.

OR

Step 1: Peel washed and cleansed sweet potatoes and cut into small chunks

Step 2: Place chunks into a pan with just enough water to slightly cover potato

Step 3: “Steam” boil until tender, be sure to check on the water level.

Step 4: Reserve any left over water to use for thinning out the sweet potatoes

Step 5: If you have baked your sweet potato, remove skins and use liquid from your preferred source

Step 6: Place sweet potato into your choice of appliance for pureeing and begin pureeing.

Step 7: Add the reserved water or other liquid as necessary to achieve a smooth, thin consistency

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Squash (summer) 

(nutrient info for squash of all types may be found at our “Squash” page)

Ingredients:

• Yellow and/or zucchini squash – as many as you want

Directions:

Step 1: Choose yellow squash or zucchini that are somewhat small in diameter, as these are the most tender.

Step 2: Wash squash thoroughly

Step 3: Cut into small slices or chunks. Do not remove skins.

(*You may remove skins however an infant over the age of 8 months old should be able to digest squash puree with skins on)

Step 4: Steam until tender then place into your choice of appliance for pureeing and begin pureeing.

Step 5: Add water as necessary to achieve a smooth, thin consistency – you may not need to add water as summer squash tends to be watery enough.

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Carrots*  

Vitamins: A (19,152 IU), C, Folate

Minerals: Potassium, Sodium, Phosphorous, Iron, Magnesium, Calcium

Ingredients:

• 1 pound of fresh carrots (you may also use frozen)

Directions:

Step 1: Peel carrots and cut into small chunks

Step 2: Place chunks into a steamer pan with just enough water visible through the steamer basket

Step 3: Steam until tender

Step 4: Do not reserve any left over water to use for thinning out the carrots if baby is under 8 months old as Nitrates may seep into the cooking water

Step 5: Place into your choice of appliance for pureeing and begin pureeing.

Step 6: Add water as necessary to achieve a smooth, thin consistency

*(See Our article on Nitrates)

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Garden Vegetable Combo  

Ingredients:

• fresh or frozen green beans, peas, summer and/or zucchini squash, thinly sliced pieces of potato, and small pieces of chopped carrots

Directions:

Step 1: Combine fresh or frozen green beans and peas, summer and/or zucchini squash and thinly sliced pieces of potato, and small pieces of chopped carrots.

Step 2: Add enough water to just cover the vegetables.

Step 3: Cook until tender, reserving water.

Step 4: Puree vegetables in blender or food processor,

Step 5: Adding reserved water from the vegetables until mixture is of the desired consistency.

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Peas (green)

(this method may be used for Green Beans as well)*

Vitamins: A (4533 IU), C, Niacin, Folate

Minerals: Potassium, Sodium, Selenium, Phosphorous, Iron, Magnesium, Calcium, Zinc

Ingredients:

• 1 pound of fresh or frozen peas

Directions:

Step 1: If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen type of either Peas or Green Beans, cook according to package directions.

Step 2: Place fresh peas into a steamer basket in a pan with a just enough water to slightly show through in the basket.

Step 3: Steam until very tender; be sure to check on the water level.

Step 4: Reserve any left over water to use for thinning out the peas.

Step 5: Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees – green bean and pea skins are rather difficult to completely puree. Using a blender rather than a food processor or stick mixer might be better as well.

Step 6: Add the reserved water as necessary to achieve a smooth, thin consistency

Step 7: You may wish to push the peas (or green beans) through a sieve or mesh strainer to get rid of any remaining skins.

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  Why can’t I get peas and green beans to puree smooth?

If you are using a Food Processor, try the Blender. The Blender seems to work the best for getting Peas into a more fine puree. Peas and green beans are very hard to get pureed into a very fine, smooth consistency. You can put them in a strainer and work out the “skins” if using fresh or you can use frozen for a smoother consistency and minimal effort to work out the “skins”.

Hint: Once cooked, try immediately plunging your hot peas and green beans into very cold water. For some reason, this helps you puree a thin food with little to zero skins. Perhaps this is due to the cold water stopping the cooking of the veggies.

You may also use beans/legumes (kidney beans, lentils, split peas etc..) if your doctor says it is ok for baby’s age. Please keep in mind that you will never be able to achieve the consistency equal to that of the baby food that comes in jars.

Some parents choose to leave green beans and peas for later introduction, when baby enjoys texture and is able to eat them as Baby Finger Foods.

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Asparagus  

Preparation: Prep the asparagus by holding one asparagus spear with one hand in the middle of the spear and the other hand at the stem. Bend the spear until it snaps. Toss out the lower end that snapped off. Repeat until all your asparagus is “snapped”.

A few people recommend peeling asparagus – we have done this only once and found it very very time consuming and not worth the trouble. The snapping method works just fine. You may however wish to experiment with both methods.

Cooking Asparagus for baby:

Step 1: Fill a large pot (large enough to accommodate a steamer basket) with about 3 inches of water – or until the water peeks through the holes of the steamer basket.

Step 2: Place asparagus, “flower” side up into a steamer basket. Steam asparagus until very tender and mushy or baby food puree. Puree the asparagus when finished steaming.

Step 3: Add liquid as needed to make a puree your baby will tolerate. (For adults, you want to steam it more “al dente” than you do for making baby food)

 Hint: I suggest that you serve asparagus as a finger food to an older baby. Many people find that asparagus gives them a bit of gassiness and bloating. Also, your baby’s urine may change to a very bitter smell and quite possibly change color due to the asparagus.

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Beans/Legumes – Dried (lentils, split peas, black beans etc) 

Visit Lentil Baby Food Recipes for Yummy Lentil Baby Food ideas

Ingredients:

• 1 pound dried beans

Directions:

Step 1: Purchase the beans at your food shop

Step 2: Follow basic cooking directions on the package – many choose not to soak the beans and the beans cook fine

Step 3: Reserve any left over water to use for thinning out the beans if you wish to puree them

Step 4: Place into your choice of appliance for pureeing and begin pureeing.

Step 5: Add the reserved water as necessary to achieve a smooth, thin puree

Step 6: Add veggies such as carrots, squash etc if desired.

 Hint: You may also wish to use a homemade chicken or vegetable stock to cook the beans in. Ensure that no salt is added to the stock.

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Broccoli 

(same method for Cauliflower)

Vitamins: A (4533 IU), C, E, K, Niacin, Folate

Minerals: Potassium, Sodium, Selenium, Phosphorous, Iron, Magnesium, Calcium

Ingredients:

• 2 heads of fresh broccoli (you may also use frozen)

Directions:

Step 1: Wash broccoli under cool water.

Step 2: Chop stems and florets into small pieces; using just the florets will many times yield a smoother puree. Steam until tender.

Step 3: Place into your choice of appliance for pureeing and begin pureeing.

Step 4: Add water as necessary to achieve a smooth, thin consistency

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Eggplant 

Ingredients:

• 1 or 2 eggplants

Directions:

Step 1: Wash and peel eggplant.

Step 2: Cut into 1 inch pieces and steam until tender and mushy.

Step 3: OR slice eggplant in quarters and bake in a 375 degree oven for approx. 30 minutes or until tender.

Step 4: Place into your choice of appliance for pureeing and begin pureeing.

Step 5: Add water as necessary to achieve a smooth, thin consistency

 When to add Onions, Celery, Leeks, and other “Exotic” Foods to your Baby’s food repertoire?

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Potato (White) 

Ingredients:

• White potatoes – try Russet for less starchy and pasty mashed potatoes.

Directions:

Step 1: Peel potatoes and cut into small chunks

OR bake in the oven

Step 2: Place chunks into a pan with just enough water to slightly cover potato

Step 3: Boil until tender, be sure to check on the water level.

Step 4: Reserve any left over water to use for thinning out the potatoes

Step 5: Place into your choice of appliance for pureeing and begin pureeing.

Step 6: Keep a close watch on the potatoes while you are pureeing as they may turn into “wallpaper paste” if pureed too much

Step 7: Add the reserved water as necessary to achieve a smooth, thin consistency.

You may also use breast milk or formula to make the puree if you wish.

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Spinach – Steamed** 

(May be used for Kale and Collards also)

Ingredients:

• 1 pound of fresh spinach – washed and trimmed if necessary

Directions:

Step 1: Thoroughly cleanse fresh spinach and pick out damaged leaves

Step 2: Steam in a pot with a steamer basket insert (water should just peek through the holes of the basket).

Step 3: Leaves will shrink and appear wilted when done.

 (DO NOT USE COOKING WATER TO PUREE.)

Step 4: Drain and puree spinach in blender or food processor,

Step 5: Add fresh water until mixture is of the desired consistency.

**Nitrate risk. Spinach puree MUST be immediately eaten, frozen or stored in the refrigerator. Studies done on spinach and nitrates in particular have shown that with improper storage and preparation, the nitrate levels may actually increase. Proper preparation and immediate use or storing via freezer method will help eliminate this risk in leafy vegetables.

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Sautéed Spinach** 

10 months+ (May be used for Kale and Collards also)

Ingredients:

• 1 pound of fresh spinach – washed and trimmed if necessary

Directions:

Step 1: Thoroughly cleanse fresh spinach and pick out damaged leaves

Step 2: Heat olive oil in a frying pan

Step 3: Place spinach in the pan with the heated olive oil and sauté until tender. Leaves will shrink and appear wilted when done.

Step 4: Puree spinach in blender or food processor,

Step 5: Add fresh water until mixture is of the desired consistency.

Step 6: Add some spices such as garlic cloves or powder, basil or onion powder if baby is able to have these spices.

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**Sweet Potato Custard

Break from the ordinary for a nice treat!

Ingredients:

• 1 cup mashed cooked sweet potato
• 1/2 cup mashed banana (about 2 small)
• 1 cup evaporated skim milk
• 2 Tbs packed brown sugar
• 2 beaten egg yolks (or a cup egg substitute)
• 1/2 tsp salt
• Nonstick cooking spray, as needed
• 1/4 cup raisins (optional)
• 1 Tbs sugar
• 1 tsp ground cinnamon

Directions:

Step 1: In a medium bowl, stir together sweet potato and banana. Add milk, blending well.

Step 2: Add brown sugar, egg yolks, and salt, mixing thoroughly.

Step 3: Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.

Step 4: Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.

Step 5: Bake in a preheated 325º F oven for 40-45 minutes or until a knife inserted near center comes out clean.

 

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 Salt and sugar are never needed when making baby food. Omit these items, preferably at ALL times, in your baby’s meals. Other spices such as cinnamon, garlic powder, pepper etc. may be introduced as early as 7 months with your pediatricians consult.