Baked Vegetable Puree Recipe
- 9 months +
- 8 (2-ounce) servings
- gluten free
Baking brings out the delicious sweetness in vegetables, and it is a very easy method of cooking. As your baby gets older and can eat a thicker consistency, the puree can be easily mashed or ground with a grinding bowl, so getting out the blender is not necessary. This is also an easy recipe to coordinate with family meals. Many vegetables are easy to cook whole, or cut into large chunks. It is not necessary to peel them first, because the peel comes off easily when cooked.
You will need
- 4 cups vegetables, single or in combination, peeled and cut into 2-inch pieces
- 2 teaspoons sesame, olive, or coconut oil
- 2 to 3 tablespoons water
- ¼ teaspoon minced fresh or dried herbs, such as fennel, bay, basil, thyme, dill, or parsley
- 1⁄8 teaspoon sea salt for 9–12 months, ¼ teaspoon sea salt for 12 months+
Options: Beets, winter squash, yellow squash, zucchini, carrots, parsnips, onions, sweet potatoes, Japanese pumpkin
- Preheat oven to 400ºF.
- Spread vegetables in casserole dish.
- Mix in oil, water, herbs, and sea salt (if using).
- Cover with aluminum foil or casserole lid.
- Bake for 45 minutes to 1 hour, until vegetables are soft and tender.
- When cool enough to handle, mash vegetables with a pestle in a grinding bowl, or with a fork in a bowl.
- Vegetables shrink to approximately half the amount of raw vegetables when cooked.