Colorful Vegetable & Fruit Puree Trio
Colorful Vegetable & Fruit Puree Trio
[Early Baby Food Stage 2] Nutritious! Recipes for Baby’s First Vegetable & Fruit Purees with Carrot, Apple, Pear, Sweet Potato, and Bok Choy
Starting your baby’s solid food journey and wondering which vegetables and fruits to introduce? Look no further! We’re introducing three delightful purees perfect for early stage 2 baby food: ‘Carrot Apple Puree,’ ‘Carrot Pear Puree,’ and ‘Sweet Potato Bok Choy Puree.’ Follow along with Min Arim’s detailed guidance to help your baby joyfully explore new tastes. Introducing a variety of flavors early on can prevent picky eating habits and encourage healthy growth! Recipes from ‘The World’s Recipes’ on ‘10000recipe.com’, prepared with care.
Carrot Apple Puree- 30g soaked rice (rice pre-soaked in water until soft)
- 10g apple (peeled, cored, and finely chopped)
- 10g carrot (washed thoroughly and finely chopped)
- 300ml water (or purified water)
Carrot Pear Puree- 30g soaked rice (rice pre-soaked in water until soft)
- 10g carrot (washed thoroughly and finely chopped)
- 10g pear (peeled, cored, and finely chopped)
- 300ml water (or purified water)
Sweet Potato Bok Choy Puree- 30g soaked rice (rice pre-soaked in water until soft)
- 20g sweet potato (peeled and diced)
- 10g bok choy (washed thoroughly, using only the soft leaves)
- 300ml water (or purified water)
- 30g soaked rice (rice pre-soaked in water until soft)
- 10g carrot (washed thoroughly and finely chopped)
- 10g pear (peeled, cored, and finely chopped)
- 300ml water (or purified water)
Sweet Potato Bok Choy Puree- 30g soaked rice (rice pre-soaked in water until soft)
- 20g sweet potato (peeled and diced)
- 10g bok choy (washed thoroughly, using only the soft leaves)
- 300ml water (or purified water)
Cooking Instructions
Step 1
[Making Carrot Apple Puree] First, wash the apple and carrot thoroughly. Peel and core them, then chop into small pieces. Blanch them in boiling water for about 1 minute. This step helps to remove any raw taste and soften the ingredients. 
Step 2
In a blender, combine the pre-soaked rice and 300ml of water. Blend until smooth and creamy. Ensure the rice is completely pulverized for a silky texture.
Step 3
Add the blanched apple and carrot to the blender with the smooth rice mixture. Blend again until all ingredients are thoroughly combined and very smooth.
Step 4
Pour the blended mixture into a pot. Bring it to a boil over medium-high heat, then immediately reduce the heat to low. Simmer gently for about 7-8 minutes, stirring constantly to prevent sticking, until the puree thickens slightly. Patience is key here!
Step 5
Strain the cooked puree through a fine-mesh sieve, pressing with a spoon to remove any lumps or fibrous pieces. Repeat straining if necessary for an ultra-smooth consistency. Let it cool to a safe temperature for your baby before serving.
Step 6
[Making Carrot Pear Puree] Now, prepare the carrot and pear. Wash the carrot well. Peel and core the pear, then chop them into manageable pieces. Blanch both the carrot and pear in boiling water for about 1 minute. 
Step 7
Similar to the first puree, place the pre-soaked rice in a blender with 300ml of water. Blend until the rice is very smooth, ensuring no grainy texture remains.
Step 8
Add the blanched carrot and pear to the blender with the smooth rice mixture. Blend everything together again until you achieve a uniform, smooth puree.
Step 9
Transfer the blended ingredients to a pot. Bring to a boil over medium-high heat, then lower the heat to low. Cook for approximately 7-8 minutes, stirring continuously to achieve the desired consistency. Continuous stirring is crucial to avoid burning the bottom.
Step 10
Once cooked, pass the puree through a fine-mesh sieve. Gently press to ensure a perfectly smooth texture that’s easy for your baby to swallow. Allow it to cool to an appropriate temperature before serving.
Step 11
[Making Sweet Potato Bok Choy Puree] This time, we’re using hearty sweet potato and fresh bok choy. Peel the sweet potato and dice it into bite-sized pieces. Wash the bok choy well and use only the tender leaves. Boil both ingredients until they are soft and tender. 
Step 12
Place the pre-soaked rice into a blender with 300ml of water. Blend until it’s exceptionally smooth, ensuring there are no rice grains left.
Step 13
Add the boiled sweet potato and bok choy leaves to the blender with the smooth rice mixture. Blend again until you have a harmonious puree combining the sweetness of the potato and the freshness of the bok choy.
Step 14
Pour the blended mixture into a pot. Heat over medium-high heat until it boils, then reduce to low. Simmer for about 7-8 minutes, stirring constantly to thicken the puree to the right consistency. Don’t forget to stir diligently to prevent sticking!
Step 15
Finally, use a fine-mesh sieve to strain the puree thoroughly, ensuring a velvety smooth texture for your baby. Once cooled to a suitable temperature, serve this delicious and healthy first puree to your little one!
