How to prepare cauliflower puree for the first feeding of a baby: recipe. Cauliflower puree for babies recipes

1 potato approximately 100 g
50 g leeks
3 scoops NAN® 2 infant formula
90 ml water

1. Wash, peel and cut the potatoes. Wash and chop the onion
2. Place vegetables in boiling water and cook for 20 minutes. Drain the water.
3. Combine vegetables and baby formula in a blender. Check the temperature of the soup before feeding your baby.

10 g cod fillet without skin and bones
1/2 leek, approximately 30 g
1 carrot
400 ml water
1 drop lemon juice
2 scoops of NAN®2 infant formula
60 ml water

1. Wash the carrots, peel and cut into slices.
2. Wash the leeks and cut into thin strips.
3. Add leeks, carrots and lemon juice to about 400 ml of boiling water. Cook for 15 minutes.
4. Add cod and cook for another 5 minutes.
5. Drain the water. In a blender, mix vegetables and fish with the prepared baby formula. Serve warm.

Dishes for children aged 1 to 3 years

Cucumber and spinach salad

Ingredients :
1 cucumber, a few spinach leaves, 1/2 teaspoon sugar syrup, salt.

Preparation

Separate the leaves of young spinach from the petioles, rinse thoroughly several times in cold water, and transfer to a sieve.
Wash fresh cucumbers with thin skins, and peel cucumbers with thick skins. Cut the cucumber into thin slices, mix with spinach, season with sour cream, sugar syrup and salt solution.

Fresh cabbage salad

Ingredients :
100 g cabbage, 1 apple, 3 g salt solution, 5 g lemon juice, 10 g sugar syrup.

Preparation

Cut the cabbage into thin strips. Place in a saucepan, pour in a solution of salt, lemon juice or juice squeezed from fresh rhubarb, and, stirring, heat until the cabbage settles, then cool.
Cooked cabbage should be crunchy in your teeth, so it should not be heated for long. Grate the apple, add a little salt, add cabbage, season with sunflower oil.
Place in a salad bowl, sprinkle with finely chopped dill or parsley.

Green salad

Ingredients :
50 g green salad, 1 tbsp. spoon of sour cream, 1/2 egg, 1 teaspoon of sugar syrup, salt solution, dill.

Preparation

Sort the green salad, divide into separate sheets, rinse 2-3 times in plenty of water, rinse with cooled boiled water and transfer to a sieve or colander.
Before eating, cut large lettuce leaves into 3-4 pieces, season with sour cream mixed with finely chopped hard-boiled yolk, salt solution, and sugar syrup.
Sprinkle the finished salad with finely chopped dill and egg white.

Cabbage and carrot salad

Ingredients :
100 g cabbage, 1 carrot.

Preparation

Thinly slice the cabbage, grate the carrots, season with sunflower oil.

Red cabbage salad

Ingredients :
100 g red cabbage, sunflower or olive oil to taste.

Preparation

Cut the red cabbage into thin strips, pour salted boiling water over it and keep until softened. Drain, season with sunflower oil.

Cream soups

Chicken soup

Ingredients :
One chicken (about 500 g of meat) 0.5 carrots 1 onion 1 glass of milk 2 tbsp. l. flour 2 tbsp. l. butter 0.5 l water 0.5 cup sour cream bunch of fresh herbs salt

Preparation

Boil clear chicken broth.
Remove the chicken and strain the liquid.
Place an onion and half a carrot (in pieces) into the broth. Add salt and cook until the carrots are soft.
While the broth is cooking, separate the meat from the bones. Pass it through a meat grinder.
Remove the broth from the heat. Refrigerate.
Pour the resulting minced chicken into 0.5 cups of broth.
Add a glass of milk, flour, butter and mix with a spoon or mixer until smooth. Slowly pour the resulting mixture into the remaining broth, stirring constantly.
The puree soup can be served with sour cream and sprinkled with herbs.
You can toast the soup with croutons.

Bean puree soup

Ingredients :
50 g white beans, 150 g milk, a piece of butter the size of a hazelnut, 600 g water, salt.

Preparation

Sort the beans, rinse, pour in cold water (be sure to boil and cool first! - otherwise the beans will turn glassy), bring to a boil very slowly and cook in a sealed container over very low heat until soft. Rub the boiled beans through a sieve, add salt solution, heated raw milk and boil for 3 minutes.
Place butter in a plate with soup and serve wheat bread croutons separately.
NOTE. If you pour beans with raw water (or soak in raw water), quickly bring to a boil or cook over medium or, even worse, high heat, or add cold milk, the beans will turn out hard and glassy.

Soup – carrot and spinach puree

Ingredients :
2 carrots, 20 g spinach, 1/2 teaspoon flour, a piece of butter the size of a small hazelnut, 1/4 cup milk, 1/4 yolk.

Preparation

Place peeled and chopped carrots in a saucepan and simmer in a small amount of water for 30 minutes, then add peeled and finely chopped spinach, butter, flour diluted with part of the milk and continue to simmer for another 10 minutes in a sealed container.
Then rub the vegetables through a sieve, dilute the resulting puree to the desired thickness with boiling water or vegetable broth, pour in a salt solution and boil.
Grind the hard-boiled yolk with some boiled milk and add to the finished soup.

Beetroot

Ingredients :
1 medium beet, 1 tomato, 1 fresh cucumber, 1/2 yolk, 1 tbsp. a spoonful of sour cream, a small bunch of green onions, dill, 400 g of water, salt.

Preparation

Wash the beets, peel them, chop them on a grater, put them in a saucepan along with the tomato rubbed through a sieve, add hot water (200 g) and simmer over low heat for 1-1.5 hours. To prevent the beets from burning, you need to add water little by little. Towards the end of stewing the beets, pour hot water (200 g) into the pan, boil for 10 minutes and cool.
Rinse the cucumber, onion and dill with boiled water, chop finely, place in a beetroot container, add salt solution and mix well.
Pour sour cream, mashed with boiled egg yolk, into a plate with beetroot soup.
In winter, to preserve the bright color of the beetroot, you can pour a little whey into the beets when stewing them, which will replace the tomato.

Milk soups

Milk soup with cauliflower

Ingredients :
100 g cauliflower, 2 teaspoons semolina, 200 g milk, 250 g water, a piece of butter the size of a hazelnut, salt.

Preparation

Wash the head of cauliflower, divide it into small pieces, put it in boiling salted water and cook until the cabbage becomes soft (15 minutes).
Place the cooked cabbage on a sieve, and add sifted semolina to the hot broth and cook for 15 minutes. After this, pour in the heated milk, add the boiled cabbage and boil for 2-3 minutes.
Place a piece of butter and wheat bread croutons into a bowl of soup.

Milk soup with vegetables

Ingredients :
1 carrot, 2 cabbage leaves, 1 potato, 1 tablespoon of green peas, 150 g of milk, 350 g of water, 1 piece of butter the size of a hazelnut, 1 teaspoon of salt solution.

Preparation

Wash the carrots, peel and cut into thin strips, put in a saucepan, add oil and a little water and, covering with a lid, simmer over low heat. After 8-10 minutes, add shredded white cabbage, green peas (fresh, frozen or canned), peeled and chopped raw potatoes. Pour hot water over all this, add salt solution and cook in a sealed container.
When the vegetables become soft, pour in the heated milk and cook the soup for another 3 minutes.
Place wheat bread croutons in a bowl of soup.

Milk soup with vermicelli

Ingredients :
Vermicelli – 20 g, milk – 200 g, water – 100 g, sugar – 5 g, salt – 1 g.

Preparation

To boil water. Add salt, sugar and vermicelli. Boil for 10 minutes. Drain the vermicelli in a colander. Boil milk and put vermicelli in it. Turn off the fire. Add a piece of butter and stir vigorously.

Milk soup with rolled oats

Ingredients :
Hercules - 25 g, milk - 200 g, water - 200 g, sugar - 5 g, salt - 1 g, butter - 5 g

Preparation

Boil the oatmeal in salted water for about 20 minutes, stirring all the time. Heat the milk and pour it into the saucepan with the cereal. Stir, add sugar and cook for another 2-3 minutes.
Add the oil and stir vigorously. Actively stirring a piece of butter prevents its emulsion structure from breaking down and makes the dish more tasty and healthy - this is one of the techniques of French cuisine.

Milk soup with semolina

Ingredients :
Semolina – 20 g, milk – 200 g, water – 100 g, butter – 10 g, sugar – 5 g, salt – 1 g.

Preparation

Dilute 100 g of milk with water, bring to a boil, add semolina. Cook for 15 minutes, stirring constantly. Then add heated milk, sugar, salt and boil.
Add butter to the finished soup and stir vigorously.
Serve with wheat bread croutons.

Milk soup with rice

Ingredients :
Rice – 20 g, milk – 200 g, water – 200 g, butter – 10 g, sugar, salt.

Preparation

Boil water and add washed rice to it. Cook until it becomes soft. Then pour in the milk and bring to a boil.
Add salt and sugar, butter.

Milk soup with barley

Ingredients :
Barley grits – 50 g, milk – 200 g, water – 300 g, butter – 10 g, egg yolk – 1/2 pcs., salt.

Preparation

Lightly fry the barley. Boil water, pour cereal into it. Cook over low heat until soft.
If desired, you can rub through a sieve.
Pour in warm milk, add salt and raw yolk. Boil, stirring for 3 minutes. Add butter.

Meat and fish dishes

Steam cutlets

Ingredients :
60 g of meat, 1/2 slice of white bread, a piece of butter the size of a hazelnut.

Preparation

Pass the meat through a meat grinder 2 times, grind the meat a second time with bread soaked in water or milk and squeezed out. Add oil, a little salt and lukewarm water. Mix everything until a smooth homogeneous mass is obtained.
With wet hands, form cutlets and place them in a greased pan. Pour in 3 teaspoons of hot broth or water, cover with a lid and place in the oven for 30 minutes, basting occasionally with the resulting sauce.

Meat pudding

Ingredients :
50 g of beef or poultry, 1 slice of white bread, 50 ml of milk, 1/2 egg, a piece of butter the size of a hazelnut, 1 teaspoon of grated crackers.

Preparation

Boil the meat and pass through a meat grinder along with bread soaked in milk. Add the yolk and mix. Beat the whites until foamy and carefully mix with the minced meat.
Grease a small mold with butter and sprinkle with freshly ground breadcrumbs. Place the minced meat in it, cover with greased paper on top and bake for 20 minutes.
Serve with mashed potatoes.
You can make brain pudding in the same way. Pre-soak the brains (for an hour) in cold, slightly acidified water.

Liver pudding

Ingredients :
50 g of liver, 2 teaspoons of crackers, a piece of butter the size of a hazelnut, 1/2 egg, 50 g of milk, a few leaves of parsley or dill.

Preparation

Simmer the liver with some butter and a small amount of water over low heat, pass through a meat grinder, and rub through a sieve. Mix with ground breadcrumbs soaked in some milk, add salt, chopped parsley or dill and the remaining milk.
Add the whipped egg white and mix gently.
Grease the mold with oil, put the minced meat in it, cover with greased paper and bake for about 20 minutes in an oven at moderate temperature.

Boiled chicken stew

Ingredients :
Rice – 40 g, butter or vegetable oil – 10 g, onion – 5 g, flour – 3 g, broth – 2 tbsp. l., tomato puree – 5 g, chicken – 50-70 g, salt to taste.

Preparation

Melt the butter and fry finely chopped onion in it. Then add dry rice and fry until yellowish. Pour broth (any kind) or water over the rice and let it boil, stirring constantly. When the cereal becomes soft enough, add tomato puree, chopped boiled chicken, salt and mix.
Keep covered over low heat for 5-10 minutes.
Serve with a salad of fresh vegetables, finely chopped or grated.

Chicken stewed with potatoes and carrots

Preparation

Take a piece of chicken or chicken (preferably broiler), you can take a fillet, cut it into pieces and fry in a frying pan in vegetable oil on all sides.
When fried, add chopped onion and simmer over low heat for 5 minutes under the lid. Then add grated or finely chopped carrots. Simmer for another 5 minutes.
Now we prepare the potatoes: peel them, cut them into small pieces, almost like soup, and put them in the roasting pan. Pour boiling water so that it barely covers the potato pieces. Let it boil, add salt and stir. Cover with a lid and simmer over low heat until done - about 20 minutes. That's it.

Grandmother of brains

Ingredients :
50 g fresh brains, 1/2 small onion, 1/2 small carrot, a piece of butter, 1 tbsp. spoons of flour, 1/2 eggs, 1/2 coffee cup of milk, cheese, parsley.

Preparation

Soak the brains for an hour in cold acidified water, immerse in boiling water, then remove films. Cook well-washed and chopped vegetables along with the brain for 10 minutes over medium heat.
Melt the butter in a frying pan, fry the flour in it, pour in the milk, stir well and cool. After the sauce has cooled, add beaten egg yolk, chopped brain and finely chopped parsley. Mix everything and add the beaten egg white.
Pour everything into a saucepan, greased with oil and sprinkled with grated breadcrumbs.
You can sprinkle grated breadcrumbs on top of the babka and add a piece of butter.
Place the babka in the preheated oven for 20 minutes.

Ground meat with mashed potatoes

Ingredients :
Meat (beef, veal) – 50 g, butter – 6 g, wheat flour – 5 g, meat broth – 1/4 cup, onion – 3 g, salt to taste.
For mashed potatoes: potatoes – 200 g, milk – 1/4 cup, butter – 3 g, salt to taste.

Preparation

Wash the meat, remove fat and simmer in a saucepan covered with onion. Then pour a little broth into it and put it in the oven. Simmer until soft.
Pass the stew through a meat grinder, you can add 1 tablespoon of white sauce or broth, stir thoroughly and let it boil.
Serve with mashed potatoes.

Dishes from cottage cheese and eggs

Omelet stuffed with meat

Ingredients :
50 g of boiled ground meat, 1 egg, 1/2 coffee cup of milk, a piece of butter the size of a hazelnut, 1 tbsp. a spoonful of pureed boiled vegetables from the soup, parsley, 1 tbsp. spoon of tomato juice.

Preparation

Grind the egg yolks with salt and butter, add the whipped whites. Grease a saucepan with oil, pour beaten eggs into it, immerse it in another vessel with water, cover with a lid and place in a very hot oven for 10 minutes.
Flip the finished omelette onto a plate, place the ground meat and vegetables on it, roll it up and pour tomato juice over it.

Sour milk cheese

Leave the sour milk - 1 glass in a mug for 3 days, until it becomes so dense that it can be cut with a spoon. Prepare a gauze bag, pour boiling water over it, squeeze out. Carefully place the sour milk in a bag for a day to allow the liquid to drain.
Remove the bag, put the cheese in a cup, add a little salt, stir with a spoon, and give it a round shape.

Curd cakes (cheesecakes)

Ingredients :
Cottage cheese – 120 g, butter – 15 g, 1 egg, salt – 2 g, sugar – 10 g, wheat flour – 10 g, sour cream – 25 g.

Preparation

Rub the cottage cheese through a sieve. Grind 1/2 teaspoon of oil in a cup, add 1/4 yolk, a pinch of salt, 1 tsp. sugar, 1 tsp. flour, 1 tsp. sour cream. Stir, add cottage cheese, make a smooth mass.
Place on a board sprinkled with flour.
Divide into portions, give them a round shape, brush with the rest of the beaten yolk, roll in breadcrumbs and fry in boiling oil. Sour cream is served with cheesecakes.

Curd pudding

Ingredients :
Cottage cheese – 200 g, 1 egg, sugar – 10 g, butter – 15 g, powdered sugar – 25 g, salt – 1 g, breadcrumbs – 15 g.

Preparation

Rub the cottage cheese, grind the egg yolk with 1 tsp. sugar and 1 tsp. oils Mix everything with cottage cheese, add 2 tsp. with a top of powdered sugar.
Separately, beat the egg white, carefully mix it with the curd mass, put it in a mold, greased with butter and sprinkled with breadcrumbs.
Place in a heated oven. The finished pudding should come away from the sides of the pan.
Served with fruit sauce.

Curd

Ingredients :
Cottage cheese – 50 g, sugar – 10 g, candied fruits – 5 g, vanilla to taste.

Preparation

Lightly squeeze cottage cheese made from sour milk, rub through a sieve, add syrup from sugar boiled in 1 tbsp. l. water, stir, add vanilla, candied fruits.
Serve as a sweet dish. Served with crackers for breakfast.

Dishes from cereals and pasta

Semolina porridge with milk and yolk

Ingredients :
Semolina – 5 tsp, water – 1 glass, milk – 1 glass, butter – 10 g, 1/2 raw egg yolk, salt to taste.

Preparation

Boil milk and water. Add the cereal, cook, stirring, 10 minutes, add salt.
Season the finished porridge with yolk, mashed with butter and 1 tbsp. milk.
For sweet porridge, add 1 tbsp during cooking. sugar or honey.

Semolina pudding

Ingredients :
Milk – 1 glass, semolina – 2 tbsp. l., water - 0.5 cups, egg, butter - 20 g, sugar, salt - to taste.

Preparation

Boil milk and water. While stirring, add the cereal. Add sugar, salt. Cook until thick, about 10 minutes. Remove from heat, add drain. oil. Cool. Add the beaten egg to the cooled porridge.
Stir, place in a greased pan, and bake in the oven.
Serve with syrup or jam.

Semolina croquettes

Ingredients :
Semolina – 2 tbsp. l., egg, breadcrumbs - 10 g, butter - 12 g, cheese - 10 g, water - 1 glass, salt to taste.

Preparation

From 1 glass of water and 2 tbsp. cereals cook thick porridge. Mix in half a raw egg yolk and a teaspoon of grated cheese. Add salt and cool.
Cut the porridge into a roll, then cut into small cylinders, roll in breadcrumbs, and fry in hot oil.

Semolina croutons

Ingredients :
Semolina – 30 g, milk and water – 0.5 cups each, egg, butter – 10 g, cheese – 10 g.

Preparation

Stir half the raw yolk into the thin porridge. Pour it onto a dish moistened with water and cool. Cut out mugs with a glass. Carefully place them on a greased baking sheet.
Sprinkle with grated cheese and bake in the oven.
You can fry the croutons in a frying pan in oil.

Semolina pancakes

Ingredients :
Semolina – 35 g, butter – 10 g, water – 0.5 cups, yeast – 2 g, egg.

Preparation

Put the yolk and yeast into the prepared, slightly cooled semolina porridge, and let the dough rise. Before baking, add whipped egg white to the pancakes.
Serve with sugar or jam.

Vegetable dishes

Potato casserole

Ingredients :
Potatoes – 200 g, butter – 12 g, milk – 0.5 cups, flour – 5 g, salt, breadcrumbs – 5 g, dill.

Preparation

Boil potatoes in their skins. While the potatoes are cooking, prepare the béchamel sauce (see below).
Place peeled and sliced ​​potatoes in layers in a deep frying pan or mold, greased with oil, and pour sauce over each layer. The last layer is also sauce.
Place pieces of butter on top, sprinkle with breadcrumbs and place in the oven. Bake until golden brown.
Sprinkle with chopped dill.
Bechamel sauce
Ingredients : flour – 5 g, butter – 5 g, milk or broth – 1/4 – 1/2 cup, egg.
Dry the flour in a frying pan. Cool. Place in a saucepan, dilute with milk and let stand for 20-30 minutes. Stir, cook for 10 minutes, stirring constantly and adding milk or broth if the sauce thickens too much.
Before serving, vigorously stir a piece of butter into the hot sauce.

New potatoes with butter and sour cream

Ingredients :
New potatoes – 250 g, vegetable oil – 10 g, sour cream – 20 g, salt, dill.

Preparation

Wash the potatoes thoroughly with a brush. Boil. Cut into slices. Place in a greased saucepan, pour sour cream mixed with vegetable oil on top, add salt and place in the oven.
When serving, pour over sour cream and sprinkle with dill.

Children from 1.5 to 2 years old can be given soaked dried fruits. Wash dry apricots, plums, peaches in several waters in the evening. Pour in a small amount of cold boiled water.
Leave overnight in the refrigerator.

Prunes

Wash 100 g prunes. Pour in cold boiled water until the water barely covers the plums. Leave in the refrigerator for a day. Then drain the water.
Sprinkle with nuts and pour over sour cream and sugar.

Flour dishes

Dumplings with berries

Dough: mix 3 cups of flour with 1 cup of water, 2 eggs and a pinch of salt. The dough should be quite stiff. Roll out thinly and cut out circles using a glass.
Mix 1 kg of berries (we remove the pits from the cherries) with 1 glass of sugar (2 glasses for the cherries), let it brew for half an hour, pour the released juice into a separate bowl.
Place a teaspoon of filling into a circle of dough, fold it in half and pinch the edges well. Cook in plenty of boiling salted water for 5 minutes after surfacing. Remove to a plate with a slotted spoon and pour over the cream. Fry in a hot frying pan with oil. Cool, spread with jam and fold into quarters.
Sprinkle with powdered sugar and serve.

Milk buns

Ingredients :
Flour – 400 g, yeast – 10 g, milk – 1 glass, butter – 50 g, eggs – 2 pieces, salt to taste.

Preparation

Dissolve yeast in warm milk. Add 1 tsp. oils Shake everything well with 1 cup of flour. Place in a warm place for 1 hour. When it rises, add 2 cups of flour, salt and mashed baking: 1 tbsp. oil + 2 tbsp. sugar + 2 egg yolks.
Knead the dough so that it comes away from your hands. Let rise again for about 1.5 hours.
Divide into buns and place on a greased baking sheet.
Let rise in a warm place for about 30 minutes, brush the buns with milk and bake in a moderately heated oven for 30 minutes.

Donuts

Ingredients :
Flour – 30 g, milk – 0.5 cups, egg, butter – 6 g, sugar – 10 g, salt – 2 g.

Preparation

Grind the egg with 2 tbsp. flour. Gradually add milk. Add salt. Melt a teaspoon of butter in a frying pan, then pour the dough into the pan in individual donuts.
Brown on both sides.
Sprinkle the finished donuts with sugar.

Pies with rice, cabbage, carrots or apples

Ingredients :
Flour – 50 g, milk – 1 tbsp, yeast – 1 g, butter – 5 g, 1 egg.
For minced meat:
1) rice – 20 g, egg – 1/4 pcs., butter – 8 g,
2) cabbage – 200 g, butter – 6 g, egg – 1/4 pcs.,
3) carrots – 200 g, sugar – 5 g, butter – 5 g, egg – 1/4 pcs.,
4) apples – 100 g, sugar – 20 g.

Preparation

Place the sponge dough, roll it out, cut out the pies with a glass, put the minced meat in the middle, pinch the edges. Place on a baking sheet greased with oil. Let stand for 30 minutes. Brush with egg and place in the oven for 20 - 25 minutes. You can make cheesecakes from the same dough.
Preparation of minced meat.
Minced rice. Cook the rice, add salt, add oil and stir. Add hard-boiled chopped eggs.
Minced cabbage. Chop the cabbage, simmer in vegetable oil, and cool. Mix with salt and chopped egg.
Minced carrots. Boil the carrots, peel, finely chop or grate. Add butter and chopped eggs.
Minced apples. Peel the apples, cut into thin slices or grate on a coarse grater. Mix with sugar.

Butter buns

Ingredients :
Flour – 400 g, yeast – 10 g, eggs – 2 pcs., butter – 100 g, sugar – 50 g, milk or water – 1 glass, salt – 5 g.

Preparation

Place 1 cup of flour in a heap on a board and make a hole. Pour in 0.5 cups of warm water or milk, where a piece of yeast the size of a walnut has been dissolved. Knead the bun, cut it on 4 sides and place it in a pan with warm water. Cover with a lid and let stand for 40 minutes to allow the dough to rise.
In the meantime, prepare the rest of the dough: pour another 1 1/2 - 2 cups of flour onto the board, make a hole and put 2 yolks, 100 g of butter, 1 tsp. sugar and add 3/4 cup warm water or milk. Knead the dough a little and add the risen bun. Knead until the dough begins to pull away from your hands. Pour 1/4 cup of the broth to dilute the starch, and put 3/4 cup of the broth with sugar on the fire. As soon as the jelly boils, pour in, stirring thoroughly, 1 tsp. starch diluted with cooled broth. Let it boil 1-2 times (no more!) and pour into a cup.

Preparation

Crush the cranberries with a wooden pestle and dilute with 1/2 cup hot water, then strain. Pour the remaining water over the pulp and put on fire, boil for several minutes and strain again. Cook semolina in cranberry broth for 15 minutes, then cool to 40°C and pour in cranberry juice.
Beat with a whisk or mixer until the volume increases by 2-2.5 times and a thick pale pink fluffy foam is obtained.
Immediately after whipping, pour into prepared vases or molds.

Semolina mousse with rhubarb

Ingredients :
1/2 cup semolina, 350-400 g rhubarb, 2.5 cups water, 1 half cup sugar.

Preparation

Wash the rhubarb petioles, peel, chop and cook with sugar for 5 minutes. Rub together with the broth through a sieve, add semolina and cook until thickened.
When the mixture is still warm, beat until a thick foam forms, pour into molds, and serve chilled. Place in a mold greased with butter and sprinkled with sugar. Bake in the oven.

Lemon bread pudding

Ingredients :
White dry bread – 100 g, butter – 25 g, sugar – 50 g, 1 egg, lemon – 1/2 pcs., baking soda – 1 g, salt.

Preparation

Soak the crustless loaf in cold water. Squeeze and knead the bun with a spoon. Add butter, sugar, chopped zest with 1/2 lemon, 1 tsp. lemon juice and 1/2 tsp. baking soda diluted in a tablespoon of water. Stir everything. Add an egg beaten with 2-3 tbsp. l. milk.
Place in a greased form. Cover with oiled paper or foil.
Bake in the oven until done.

Hello friends! Lena Zhabinskaya is with you! The health of a newborn baby begins with nutrition. In the first months of his life, it is formula or breast milk. Subsequently, they are replaced by properly selected and prepared complementary foods. One of the first foods offered to babies is cauliflower.

Hypoallergenic and incredibly healthy, it can enrich their body with a huge amount of vitamins and minerals, but only if chosen and prepared correctly. Hence the topic of our article today, in which we will figure out how to cook cauliflower for complementary feeding.

Few people know that hypoallergenicity is not the only reason why doctors advise young mothers to start complementary feeding with cauliflower. Judge for yourself: it contains vegetable proteins that are perfectly absorbed without causing discomfort to the baby. Moreover, cauliflower is a storehouse of useful amino acids - folic, citric, malic, as well as omega-3, carbohydrates and dietary fiber.

In addition, one head of such a vegetable contains a lot of vitamins A, C, B, K, H and PP. Hence the conclusions why it should be given to children. Cauliflower:

• has a positive effect on the digestive system: it does not provoke increased gas formation, although it improves peristalsis. At the same time, it develops healthy microflora and restores the intestinal mucosa;
• prevents the development of iron deficiency anemia;
• has a positive effect on blood vessels and the functioning of the heart muscle;
• is an excellent prevention of cancer, inflammatory and viral diseases for the child’s body.

To avoid any problems, it is better to offer cauliflower to your baby no earlier than 6 months of age. A previously weak stomach may simply not be able to cope with digesting a new vegetable, causing unnecessary discomfort in the tummy. And these are new tears, whims and lack of sleep. Do you and he need them?

Pediatricians advise accustoming babies to this vegetable with the help of ready-made food, which is sold in glass jars. First of all, because it has a pleasant taste and, therefore, has every chance of being liked by the baby. Moreover, it does not require time for preparation, therefore, it allows the mother to rest once again or devote herself to caring for the family and child.

When choosing such a product, you should pay special attention to the dates of manufacture and the age from which it is approved. Its only drawback may be the cost. At the same time, if you don’t want to spend money on ready-made puree, you can always prepare it at home. Ideally, for this you need to take cauliflower grown in your own garden. If there is none, you need to be able to choose it correctly.

How to choose

For the first feeding, it is better to take only fresh cabbage. To buy a head of cabbage, you should go to the market or a good hypermarket.

When purchasing it, you need to pay special attention to:

• inflorescences - they should be full with uniform color and without dark or yellow spots. The latter indicate that the product is already spoiled and can harm the baby;
• stalk - it should be light;
• leaves - they should be elastic, green and cover the inflorescences well;

If for some reason you couldn’t find fresh cabbage, it makes sense to look for frozen cabbage. The main thing is to pay attention to the date of its production. Modern methods of shock freezing make it possible to preserve almost all vitamins in the inflorescences.

How to feed properly

It is necessary to prepare cauliflower puree for your baby no earlier than 6 months - and this is only if you decide to start complementary feeding with vegetables. But this is not the only possible option, read about others. At the same time, you need to introduce him to him gradually. For the first time, this should be a serving of 3-4 teaspoons (10-15 ml) in the first half of the day. Subsequently, during the day you will need to monitor his reaction.

What should you be wary of? Rash, loose stools or lack thereof, vomiting, moodiness caused by abdominal pain. If no such problems were found, we can assume that the start went well and increase the portion. The next day you need to give 20-30 ml, again carefully watching the baby. If desired, you can dilute it a little with water to remind him of his favorite liquid consistency.

After another day, you are allowed to offer 40-60 ml, and by the end of the week, increase the volume eaten to 80-120 ml. How much cauliflower should a child get?

• at 6 months – 100 ml;
• in 7 – 110 ml;
• in 8 – 120 ml;
• at 9 – 12 months – 150 -200 ml

It is better to measure portions using standard electronic scales. In the first couple of weeks, complementary foods should be one-component, but a little later it can be diluted with 2 ml of vegetable oil.

To make the process of getting used to a new product more comfortable, your favorite formula or breast milk will help your baby “seize” the puree. If for some reason he didn’t like the latter, it makes sense to postpone getting acquainted with the new product for several weeks.

How to make your own cauliflower puree

Fresh cabbage is carefully inspected before cooking for the presence of rotten spots. Inflorescences that pass the test should be placed in a bowl, filled with salted water and left for 40 minutes. Frozen is prepared immediately, since it is assumed that it has undergone such preparation in advance.

You can cook a vegetable:

1. on the stove in an enamel pan under a lid for 10 minutes in boiling water;
2. in a double boiler on the top tier, after pouring water underneath, for 12 - 15 minutes;
3. in the microwave in a glass container under a lid at maximum power for 7 minutes.

It is not recommended to increase the cooking time, as the finished vegetable will be overcooked and lose all its beneficial properties. Now you need to grind it in a blender or grind it through a sieve. Kids like the homogeneous consistency without threads or lumps. For each new meal, it is worth preparing fresh puree.

Now the secret to the most delicious recipe! The finished dish was amazingly delicious, you can lightly salt it and add one or two spoons of baby formula to make it richer and sweeter. In this case, the taste of the vegetable is enriched, and the children gobble it up on both cheeks.

While I was writing an article for you, I worked up an appetite. Of course, I won’t cook cauliflower for myself, but here’s my favorite fitness cocktail Fito Slim Balance I’ll definitely mix it up for myself now. I wish you healthy snacks too.

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I, Lena Zhabinskaya, tell you “Bye-bye!”

At 4–6 months, the baby’s diet, in addition to mother’s milk or formula, is supplemented with a new product. Pediatricians prescribe it in the form of cereals (porridges) if there is poor weight gain in infants, a tendency to irregular bowel movements or allergic manifestations. Vegetables are recommended as complementary foods for infants with anemia, rickets, and a tendency to constipation. An excellent option for vegetable introduction is a one-component cauliflower puree for babies. It is only important for mom to understand how to prepare homogenized cauliflower puree and how to make it as healthy as possible for the baby.

All successful parents have heard about the benefits of vegetables for their baby. The preservation of these properties depends on the storage conditions of the inflorescences, the method of cooking, etc. Many pediatricians recommend white and green types of vegetables due to their hypoallergenicity and taste neutrality. Therefore, just like cauliflower, you can give your child fresh cauliflower.

The benefits of these light inflorescences are due to the presence in its composition of a number of vitamins, minerals and fiber. In addition, cauliflower for children is an excellent supplier of protein, which is so necessary for full growth and development. Due to its unique composition, the vegetable has the following beneficial effects on the baby’s body:

• participates in maintaining the required level of beneficial microbacteria in the intestinal bacterial environment;
• strengthens the walls of blood vessels and the muscles of the heart;
• potassium helps regulate fluid balance in the body and is involved in the process of muscle contractions;
• vitamin B regulates the process of transforming food into energy;
• participates in the regulation of nervous activity processes;
• helps with iron deficiency conditions;
• the fibrous structure of the vegetable improves the functioning of the gastrointestinal tract;
• has anti-inflammatory, antioxidant and antitumor properties.

When preparing broccoli and cauliflower for your baby, it is worth remembering that the benefits of the inflorescences are reduced when exposed to microwaves (microwave oven) during cooking. The properties of vegetables are preserved if freezing rules are observed. At the same time, frozen vegetable inflorescences must be properly defrosted, stored and, accordingly, cooked.

Weakens or strengthens

This question often worries mothers whose children experience constipation. The gastrointestinal tract processes in infants and infants are still not fully formed, which is why the problem of constipation is familiar to many 1-year-old babies.

Pediatrician recommendations regarding the introduction of cauliflower puree for the first complementary foods are often associated specifically with the problems of constipation in children. The inflorescences have a mild laxative effect on infants due to their fiber content. Broccoli puree for babies is also weakening.

Constipation can be caused not so much by foods as by the fact of complementary feeding itself. After all, food that is new in composition and consistency can cause a kind of “stress” for the baby’s gastrointestinal tract, which can result in diarrhea, constipation or increased gas formation. It is necessary to inform your pediatrician about stool abnormalities and then follow the recommendations for the introduction of products. In addition, the baby may become weak due to a lack of fluid in the body, so it is equally important to maintain a drinking regime.

Colic and gas

All members of the cruciferous family are famous for their ability to cause flatulence in the intestines of a child. Of course, white cabbage has the greatest ability to form gases. If your baby suffers from frequent attacks caused by gases, you should consult your pediatrician before starting complementary feeding. It may be more appropriate in this case to use .

Allergenicity degree

It is often recommended to start complementary feeding with cauliflower due to the low degree of allergenicity of the inflorescences and relative safety for the child. However, allergic reactions still occur. Hyperemia of the skin, urticaria, itching or upset stool are signs of negative manifestations.

As a rule, allergic reactions are caused by substances that are used in growing vegetables (nitrates, pesticides, etc.). Products used to increase shelf life or accelerate ripening can also cause allergies.

In certain cases, allergies can be caused by a protein contained in large quantities in succulent inflorescences or by the chitinase enzyme.

Are there any contraindications?

In addition to the possibility of an allergy to cauliflower and increased bloating in a child, you should not include juicy inflorescences in the diet without consulting a pediatrician.

• The vegetable can increase stomach acidity. You should not use it if there are disturbances in the gastrointestinal tract.
• May cause disturbances in the functioning of the thyroid gland.
• Affects kidney function.

General principles of introduction

The prepared product is introduced into the baby’s diet, observing certain principles that will help avoid an adverse reaction in the baby’s body:

• At what age the pediatrician decides to start complementary feeding. Complementary foods are not introduced earlier than 4 months of age - the child’s digestive enzymes are not yet able to cope with “adult” foods, immature neuromuscular coordination, the reflex of pushing out food, lack of teeth. WHO believes that the most acceptable age for this is 6 months. At 4 months, it is recommended to give complementary foods to children prone to rickets and anemia. When to introduce vegetables depends on many individual characteristics of the baby’s development.
• New products are offered only to healthy babies.
• You should not give complementary foods to your baby after vaccinations, during illness, or in the presence of stressful circumstances (moving, etc.).
• They begin to give “adult” food with about.5 teaspoon, gradually increasing the amount to the required portion.
• It is recommended to introduce new products in the morning, monitoring the baby’s condition throughout the day.
• Up to 6–7 months, products are offered in homogenized form.
• Give a new product immediately before feeding with breast milk (formula) if there are signs of food excitement (hunger);
• For the first time, only single-component products are introduced.

Rules for selection and storage

Before preparing cauliflower puree for babies and choosing a recipe, it is important to familiarize yourself with some of the features and rules for choosing good fresh inflorescences.

• You should not choose soft vegetables; it is better to give preference to small, solid, dense inflorescences with leaves.
• The white or soft cream color of a vegetable is a sign of its freshness. Products with blackening or a yellow frame around the edge of the inflorescence should be discarded.
• Leaves are a kind of indicator of fruit freshness. Green and crispy - they indicate the high quality of the selected vegetable.

Of course, special attention should be paid to the reputation of the seller. We buy products for the baby only from certified, experienced retail outlets.

Fresh cauliflower inflorescences should not be stored in the refrigerator for a long time: the fruits can be stored for no more than 10 days, provided they are of good quality.

When frozen, many of the beneficial properties of cauliflower are preserved.

Industrial canned food - professional opinion

WHO recommends giving preference to industrially produced canned food for feeding children in the first year of life. These recommendations are justified by observing in production the necessary conditions for the manufacture of a quality product using proven raw materials. In addition, the balance of nutrients, vitamins and minerals in such products is subject to strict control.

Pediatricians advise using canned products only in the first months of introducing complementary foods, then replacing them with home-cooked dishes.

It is important to remember that industrial children's products should not contain starch, salt, spices, or other foreign components. Carefully study the information regarding expiration dates.

Cooking features

Having understood the rules for choosing a curly vegetable and how cauliflower is useful, you can start cooking. In order to preserve all the properties of the inflorescences, a young mother needs to know how to prepare cauliflower for the first feeding in the most beneficial way.

Recipe for cauliflower puree for babies

• The inflorescences, cleared of leaves, must be thoroughly washed, cut into pieces, coarse fibers removed (from old vegetables), and soaked in water with a little salt added for half an hour. Frozen vegetables should not be thawed or washed.
• Place the cabbage in boiling water and close the container. Cook for 10–12 minutes after boiling. How long to cook cauliflower for complementary feeding depends on the size of the inflorescences and their freshness. Young small inflorescences cook faster.
• Grind the boiled vegetables to a homogeneous mass using a small amount of vegetable broth, cool.

Popular questions

The introduction of complementary foods is an important stage in a baby’s life and often raises many questions among young mothers.

• How to cook cauliflower for complementary feeding in a slow cooker? Place the peeled and washed inflorescences in the multicooker bowl. Cook in the “Steam” mode for about 10–15 minutes. Chop the vegetables further and cool.
• How long to cook cauliflower for a child in a double boiler? Steam the inflorescences for 25 - 30 minutes. Frozen vegetables can take about 35 minutes to cook.
• Is it possible to cook vegetables with spices? From 9 months it is allowed to add bay leaves, white pepper and spicy vegetables (dill, celery) to children's dishes.
• Can oil be used in the nutrition of children of the first year of life? You can add cold-pressed vegetable oil (olive, flaxseed, cedar, etc.) to the finished vegetable dish, no more than 6 g (the volume for a one-year-old child).
• When can you give cabbage soup? Vegetable soup can be prepared in the form of pureed soups for a 7-month-old baby. Gradually, children's soups become more varied with new vegetables: zucchini, carrots, pumpkin, potatoes. Use broth soup recipes for children over 2 years old. Vegetable soup is given to children in an amount of no more than 50 ml; it stimulates the secretion of gastric juice, enzymes and increases appetite.
• What if your child doesn't eat cauliflower? You should not force your baby to eat. If a child does not like this or that type of product, this does not mean that he will not love it in the future. It might be worth taking a break and starting offering it again. In addition, to instill a love for vegetables, parents should consume them themselves.
• How to freeze cauliflower? To freeze the inflorescences for a child, you must first wash them, peel them, and separate them into portions. In some cases, it is recommended to freeze boiled and quickly cooled cauliflower. To feed your child, it is better to make several small one-time servings by placing vegetables in containers or vacuum bags for freezing. The benefits of inflorescences are preserved even in frozen form; it is only important not to store them for too long - no more than 6–8 months.

To successfully start complementary feeding, it is important for mom to know how to properly prepare and introduce foods into the baby’s diet. Compliance with the proposed recommendations will be the key to a successful and safe step towards introducing the baby to the parents’ table.

Cabbage is a very specific product. At an early age, it is not recommended to give your baby some varieties of this vegetable, since they are not fully absorbed by the body and can cause gastrointestinal upset. There are several schemes for introducing cabbage into a baby’s diet. The first feedings should go without problems if the vegetable is present in the mother’s diet and the baby is breastfed.

Although cabbage is traditionally considered a difficult product for a newborn’s gastrointestinal tract, most babies tolerate it well

What are the benefits of cauliflower?

Cabbage contains a lot of iron and is recommended by doctors to prevent childhood anemia. The inflorescences and leaves are rich in protein, vitamin C, A, D, B, E. Eating this vegetable from childhood will help the baby strengthen the immune system and fight viruses and infections.

Proteins of plant origin improve the functioning of the liver and gall bladder in general, and have a beneficial effect on improving metabolism in the child’s body. It is recommended to use cauliflower as the first complementary food for children who are prone to excess weight. This vegetable is low in calories, it does not irritate the baby’s weak stomach, and vitamin U contained in cauliflower reduces the acidity of gastric juice and reduces the risk of developing allergenic reactions.

When should you introduce cauliflower into your baby's diet?

Parents are always wondering at what age can their baby be given cabbage? The optimal age for introducing vegetables into complementary feeding is 6 months, and it is recommended to feed both infants and babies who receive an adapted formula as their main diet (we recommend reading:). At the same time, cabbage may be indicated for artificial babies, especially those who are overweight, earlier, and for premature babies, the doctor will allow them to try cabbage porridge only after 8 months.

If the baby was born premature, the doctor will advise introducing cabbage into his diet a little later.

It is not recommended to give complementary foods to a baby until six months of age - at this age, breast milk is enough for children to fully develop and feel great. How do you know when it’s time to diversify your baby’s diet? Pediatricians name a number of signs by which a mother can understand that new foods can be introduced into the baby’s diet:

• the baby does not push out foods of unfamiliar taste with his tongue;
• the child eats formula or breast milk more than 5 times a day;
• The child can eat while sitting, holds his head, and is interested in new foods.

How to properly introduce cauliflower into complementary foods?

It is better to start complementary feeding with breakfast or lunch in order to track the baby’s reaction to the new product. The amount of vegetable puree on the first day of feeding is half a teaspoon. The vegetable mixture should be made liquid; this consistency is familiar to the baby. A couple of hours after breakfast you need to examine the baby. If your child's cheeks turn red or spots appear, this indicates a food allergy to cauliflower. Allergies can also manifest themselves in the form of vomiting, diarrhea, general weakness and abdominal cramps. If one of the symptoms appears, it is better to postpone complementary feeding for some more time (2-3 weeks) and start it with another product.

If no allergy to the product is detected, then the next day you can give the child a teaspoon of vegetables, and then double the portion daily until the baby begins to eat up to 100 grams of the new product. Don’t worry if your child spits out vegetables - perhaps he hasn’t “tried” the new product yet. Continue giving the puree and after a few days the baby will get used to the unfamiliar taste. A month after introducing a new product, it is worth adding a few drops of flaxseed or corn oil to the ground vegetables. This will enrich the vegetables with vitamins and improve digestion.

How to choose cauliflower?

Fresh vegetables

To diversify the diet, mothers offer their babies both ready-made vegetable mixtures from jars and vegetables prepared independently. If you decide to cook vegetable porridge at home, it is very important to choose the right ingredients. A fresh product is easy to recognize by a number of signs:

• the color of the vegetable is even milky white or ivory;
• leaves are hard, rich green;
• there are no dark spots or other visible defects on the inflorescences;
• the inflorescences are hard, elastic, difficult to separate from each other.

If you find that at least one condition is not met, it is better to choose another product and not risk the baby’s health. The best option is vegetables grown independently in the garden.

Jar puree

When choosing canned puree, you should pay attention to the shelf life of the product, the presence or absence of additional components: salt, sugar, butter and others. It is worth paying attention to the production date of the “jar”. It is better to choose purees made in the summer or early autumn, since at this time the manufacturer uses fresh, not frozen, product to prepare the puree.

Preference should be given to a product that is sold in glass rather than plastic containers. When choosing a canned vegetable mixture, you should also pay attention to the degree of grinding. Usually there is a marking on the jar indicating the age at which it is recommended to give vegetables. For babies from 6 months, the puree is made homogeneous and crushed until smooth.

To feed a baby, you should not buy large jars - the opened vegetable mixture is stored in the refrigerator for no more than a day, and the baby eats no more than one or two spoons per day. The optimal option is 80 ml.

There are equal numbers of supporters of jarred and natural cabbage puree. Supporters of canned products claim that vegetables are produced using proprietary technologies and their composition meets all the baby’s needs. In addition, jars significantly save mom’s time. Supporters of natural products insist that vegetable soup prepared at home retains all the vitamins of the fresh product, does not provoke allergies and saves the family budget.

How to make puree for your child yourself?

Boil in a saucepan

If you are not a supporter of canned food, then you can prepare vegetable puree for your child yourself. The most popular cooking option is to cook the vegetable on the stove. For the puree you will need 7-10 cabbage inflorescences, 50 ml of liquid (boiled water, breast milk or diluted formula).

Preparation:

1. rinse the inflorescences under running water, dividing them into small pieces;
2. boil water, put washed inflorescences in a saucepan;
3. cook vegetables for 12-15 minutes until soft;
4. drain the water from the pan, transferring the contents to a colander;
5. Mash the warm inflorescences with a mixer or rub through a sieve to obtain a homogeneous mass;
6. add broth or breast milk to the mixture so that the vegetable mixture acquires the consistency of sour cream;
7. Treat your baby to fresh warm puree.

Stew in a slow cooker

The multicooker is perfect for preparing delicious and healthy meals for your baby. Preparing cabbage puree is very simple. The washed inflorescences must be placed in a multicooker bowl, filled with milk, mixture or purified water. Set the mode: “stewing”, “baking”, or “steaming”; depending on the model, the modes may differ. Extinguishing time is 10 – 15 minutes. Bring the vegetables prepared in this way to a mushy state using a blender or sieve.

Bake in the oven

For baking you will need fireproof dishes or a ceramic pot. Place the washed inflorescences on the bottom of the dish, pour in liquid so that the inflorescences are completely covered with water or breast milk. Place the dishes in an oven preheated to 180% for 20 minutes. Mash the finished inflorescences by adding a couple of drops of vegetable oil to the vegetable mixture.

Please note that it is not advisable to use salt for complementary feeding for a baby under one year old - it will not bring any benefit to the baby, and the taste buds of babies are not yet formed and they do not yet “understand” the taste of salted food. Cooking vegetables using any of these methods will not take much time, and the baby will receive a tasty and healthy lunch to the delight of his mother.

Is it possible to freeze cabbage?

If the first complementary feeding occurs in the winter or early spring months, then it is better to take care of the vegetable diet in advance and freeze the products. You can freeze cabbage either fresh or after blanching:

1. Freezing fresh vegetables. Rinse fresh vegetables well under running water and leave for 20 minutes in warm salt water to disinfect and preserve color. Then rinse the vegetables again, dry with paper towels and place in portions in plastic containers or bags.
2. Blanching. Place the washed inflorescences in boiling unsalted water for 5 minutes. Then remove the vegetables and immediately transfer them to ice water. You also need to keep the cabbage in cold water for 5 minutes. Afterwards, you need to dry the inflorescences and place them in portions in bags.

Vegetables frozen in this way can be stored for up to 6 months without losing their beneficial properties. Vegetables from the freezer are prepared for the baby in the same way as fresh ones - the inflorescences are boiled until soft and then ground.

Cauliflower puree is the right choice for complementary feeding. Vegetables teach your baby to eat healthy foods and provide him with the necessary vitamins. Mothers who feed their infants vegetables do not face the problem of how to feed their already matured child “healthy foods.”

Other varieties of cabbage as complementary foods

Brussels sprouts are a good option for enriching the nutrition of a six-month-old baby. A properly selected recipe will enrich the baby’s diet with vitamin C, riboflavin and fiber, which is useful for the proper formation of the gastrointestinal tract.

You can prepare Brussels sprouts in the same way as cauliflower: bake, stew or boil, and then chop to the desired consistency. Offer your child Brussels sprouts only after introducing cauliflower into the baby’s diet.

By 9 months, white cabbage, containing unique amino acids, will be added to the baby’s diet from the cruciferous family. It is not recommended to introduce cabbage earlier, as this vegetable causes bloating and increased gas formation. As your baby gets closer to one year old, you can cook thick vegetable soups by mixing all the vegetables already present in the baby’s diet:

For the soup you will need:

• medium potato;
• half an onion;
• a small piece of pumpkin or zucchini (we recommend reading:);
• several cauliflower inflorescences or 100 gr. white cabbage;
• a few drops of flaxseed or olive oil.

Preparation:

1. Place the washed vegetables in a saucepan and add purified water. Place the pan on the stove.
2. Cook vegetables for 20 minutes until soft. There is no need to add salt to the soup.
3. Place the slightly cooled vegetables in a blender bowl and grind until smooth. Add broth to the soup to the required consistency.
4. Serve the soup warm. To improve the taste, add 2-3 drops of vegetable oil to the plate.

Which is better: store-bought or homemade puree?

There are so many people, so many opinions on this issue. Some mothers, from the very beginning of complementary feeding, give their baby exclusively store-bought purees (more details in the article:). They mainly cite a lack of free time. After a couple of months, such feeding leads to the fact that the baby does not agree to eat anything other than his favorite jars. Some manufacturers add different components to vegetable mixtures to improve the taste: rice flour, salt or starch. You need to treat such products with caution, they can provoke allergic reactions.

As a newborn, your baby takes all its nutrients from milk or formula. Typically, at six months, an infant receives its first complementary foods. It is important that food is easily absorbed by the body, does not cause allergies and is healthy. Many vegetables have these qualities. For a baby, boiled cauliflower puree will become one of the most favorite dishes. You just have to cook it correctly and tasty.

Benefits of cauliflower puree

The benefits of vegetables are invaluable. Most often, a baby's first food at six months is zucchini or cauliflower puree due to the fact that they practically do not cause allergies.

Positive properties of the vegetable:

• Improves digestion, eliminating constipation and high gas formation in the intestines;
• Contains a lot of iron, so children with low hemoglobin will be very useful in their diet;
• The functioning of the liver, gall bladder and heart improves;
• Beneficial effect on the nervous system;
• Metabolism accelerates;
• The skeletal system and blood vessels are strengthened;
• Anticancer effect;
• “Warm” product, which is very helpful in winter, when the body requires products with a warming effect;
• Thanks to vitamin U, the acidity of gastric juice comes into balance.

Important! The product will only be beneficial if the dish is used in moderation. Therefore, the mother should know how many grams can be given to the child.

Composition and nutritional value

Cauliflower contains:

• water;
• dietary fiber and fiber;
• carbohydrates and monosaccharides;
• pectins;
• various vitamins (A, B, C, U, PP, E, K). Vitamin C is twice as much as in lemon;
• micro, - and macroelements;
• amino acids – methionine, tryptophan, lysine.

Note! The calorie content of the vegetable is 25 calories per 100 grams. Therefore, pediatricians recommend cauliflower for children who are overweight.

Cauliflower selection

Fresh and high-quality vegetables should be chosen correctly:

• Cabbage should be white, without black spots;
• The leaves are bright, green, tightly adjacent to one another;
• The head of cabbage is quite elastic;
• The inflorescences are dense.

If the puree is store-bought:

• You need to choose glass jars;
• The label indicates the age for which this composition is intended;
• It is worth studying the expiration date and how to store the product;
• No dyes or preservatives in the composition.

Additional Information. You can freeze cabbage. Simply wash the inflorescences and place them in salted, cool water for 15-20 minutes. Then trim the leaves, dry the inflorescences and place them in containers.

When to give to infants

A baby’s first acquaintance with cauliflower occurs at 6 months, when the vegetable is introduced into the child’s diet. She is offered to be one of the first to try the baby. For bottle-fed babies, the product can be introduced a month earlier.

You should offer your baby puree in the morning - half or a whole teaspoon. If during the day there is no reaction in the child in the form of a rash or loose stools, then the next day the portion is doubled. So you need to gradually increase it to 50 g or more. After a month, you can add a spoonful of vegetable or butter to the puree.

Note! From 8 months, you can not puree vegetables, but offer your baby boiled cabbage in the form of stew or soup.

How to make puree

You can make cauliflower puree at home:

• in a slow cooker or double boiler;
• Boil or steam the vegetable in a pan, then blend with a blender with a small amount of water;
• make cream soups or add to purees before beating chicken or turkey fillets (in this form the dish will be more satisfying).

Cooking time

Not every mother knows how to cook fresh or frozen cabbage in order to preserve the nutrients in it. The head of cabbage is first cleared of leaves, then it should be thoroughly washed and divided into inflorescences.

For a child, the vegetable is cooked in a double boiler for 15 minutes. If you don’t have an appliance at home, you can cook cabbage. Place the inflorescences into boiling water and boil over low heat for 7-10 minutes. Then the dish is whipped with a blender.

Important! Frozen cabbage should not be thawed before cooking - it will fall apart.

Recipes

Cauliflower puree for babies, the recipe can be:

• in a saucepan;
• in a slow cooker or double boiler;
• in the oven.

In a saucepan

The inflorescences are washed and can be divided into smaller pieces. Water is poured into the container. Bring it to a boil and add cabbage. Boil for 7-10 minutes, then whisk in a small amount of broth.

In a slow cooker

Step-by-step preparation:

1. Rinse the inflorescences;
2. Place them in a bowl;
3. Set the “Cooking” mode;
4. Set the time to 10-15 minutes;
5. Afterwards, knead the dish.

In the oven

Cabbage inflorescences are placed in a ceramic bowl and filled with water. Place the container in the oven, which should be preheated to 180 degrees. Cooking time – 15 minutes.

Standards for complementary feeding purees

The first feeding of cauliflower puree begins at 6 months. In the morning, the baby is offered half -1 teaspoon. If there is no reaction, the dosage is increased daily. In a month you should bring it to 50 g.

How often to give

In the first month, puree should be given only once a day, in the morning. The amount should gradually reach 50, and later – 100 grams. Cauliflower is perfect as a side dish for meat dishes. Or you can use it as a separate independent dish.

What can be combined with

There are a lot of combinations with vegetables. Most often, infants choose a dish in combination with:

• Carrot puree;
• Broccoli puree.

You can also add cabbage to the soup and then grind it to a puree.

Possible problems

Cauliflower rarely causes any reactions, however, babies may experience the following problems:

• constipation;
• diarrhea;
• bloating and increased gas formation;
• food allergies, red rash.

Problems with the gastrointestinal tract occur due to the fact that the intestines are not yet mature to digest this vegetable. Constipation occurs if the product was introduced too early, or the baby ate too much of it. Diarrhea is the body's response to the introduction of a new product. As a rule, after 2-3 days the stool returns to normal. If a reaction occurs, the vegetable is removed from the children's diet for 1-2 months.

Signs of allergies

An allergic reaction to cauliflower occurs for the following reasons:

• the vegetable was introduced into complementary foods early;
• the reaction is caused by a hereditary predisposition;
• intestinal microflora is disturbed;
• the baby's immunity is reduced;
• the vegetable was treated with chemical elements, which, in turn, caused a reaction in the baby.

Allergies manifest themselves as:

• skin rashes;
• cough and runny nose;
• tearfulness of the eyes.

Cauliflower is a very healthy product. It is low in calories, hypoallergenic, and rich in vitamins and microelements. Its introduction into the baby’s diet should be gradual, in small quantities. If you follow all the rules, the baby will not have any reactions, and your health and body will become stronger and stronger.

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