Basic Fruit and Veggie Purees
Making from-scratch baby food is so much easier than most people think. Once you start,
you’ll be hooked. You can find some good brands of jarred foods out there nowadays, but
I’ve never had to buy one with these recipes on hand!
Ingredients: fresh or frozen fruits and vegetables, chopped and peels removed where
applicable. Just about all of the superfoods can be made into purees of some sort—let your
creativity run wild.
Place food in a medium saucepan and cover with water. Bring mixture to a boil, reduce
heat, and simmer until tender. Drain, reserving some of the cooking liquid. Puree with a
blender, food processor, or food mill and thin out with reserved cooking liquid as needed.
Roast on a baking sheet at 400°F until tender. Puree with a blender, food processor, or
food mill and thin with water as needed.
Storage: Store purees in the refrigerator for up to five days. Freeze in small batches for up
to three months. Place in ice cube trays and, once frozen, pop out and place in a freezersafe
bag. Defrost in a saucepan on the stovetop or in the microwave.