Ingredients
Equipment
Method
- Begin by peeling and cubing the potatoes into small pieces to ensure they cook evenly.
- In a pot, bring water or low-sodium vegetable broth to a boil. Add the potato cubes and cook for 10 minutes.
- After 10 minutes, add the peas (if using frozen peas, there’s no need to defrost) and continue cooking for another 5–7 minutes until both the peas and potatoes are tender.
- Drain the excess liquid (save it for adjusting consistency if needed) and transfer the cooked vegetables to a blender or food processor.
- Add unsalted butter (if using) and blend until you reach the desired texture—smooth for younger babies or slightly chunky for older ones. You can add reserved cooking liquid to thin it out.
- Allow the puree to cool for a few minutes before serving. Check the temperature to ensure it’s safe for your baby to eat.
Nutrition
Notes
Feel free to swap in other veggies like carrots or sweet potatoes if your baby is ready for a little variety!
You can also add in a sprinkle of cheese for extra creaminess once your baby is accustomed to more flavors—just be mindful of any dairy allergies.
This meal can be stored in the refrigerator for 2–3 days or frozen in small portions for up to a month. Just reheat gently and check the temperature before serving.
Happy cooking!
You can also add in a sprinkle of cheese for extra creaminess once your baby is accustomed to more flavors—just be mindful of any dairy allergies.
This meal can be stored in the refrigerator for 2–3 days or frozen in small portions for up to a month. Just reheat gently and check the temperature before serving.
Happy cooking!