Parents Zone

Meat & Vegetable Purees

Age 6-8 months

Makes 2 cups per recipe

Zucchini, Parsnip and Chicken Puree

Ingredients

• 1 (170g) chicken breast fillet - skin off, roughly chopped
• 2 sm zucchini (180g), roughly chopped
• 1 sm parsnip (120g), roughly chopped
• 1 1/4 cups (310ml) water

Method

1. Combine ingredients in a small saucepan; bring to the boil.
2. Leave uncovered and boil until vegetables are soft and chicken is thoroughly cooked.
3. Blend/process until smooth.

Kumara, Carrot and Beef Puree

Ingredients

• 150g rump steak, diced in 3cm blocks
• 125g kumara (or 1/2 small), roughly chopped
• 180g carrot (or 1 lrg), roughly chopped
• 1 1/2 cups (375ml) water

Method

1. Combine ingredients in a small saucepan;bring to the boil.
2. Leave uncovered and boil until vegetables are soft and beef thoroughly cooked.
3. Blend/process until smooth.

Spinach, Potato and Fish Puree

Ingredients

• 1 lrg potato (300g), roughly chopped
• 1 1/2 cups (375ml) water
• 100g firm fish fillet, roughly chopped - ensuring all bones have been removed.
• 30g baby spinach leaves
• 1/4 cup (60ml) water, extra

Method

1. Bring potato and 375ml water to the boil in a small saucepan.
2. Continue to boil uncovered until potato is tender.  Strain over small bowl; reserve liquid and put potato aside.
3. Pour reserved liquid into same saucepan and add fish and spinach.
4. Boil uncovered until fish is thoroughly cooked.  Drain.
5. Push potato through sieve; set aside.
6. Place fish and spinach in processor/blender and blend/process until smooth.
7. Stir into potato with extra water until well combined.