6–8 months
Courgette and potato purée
Main mealPrep 5 minCook 15 minPortions: 2
Ingredients
- 1 small courgette
- 1 small potato
- Cooking water
Method
- Peel the courgette and potato and cut them into small cubes.
- Cook in a steamer or a little water, with no salt added, until a fork goes in easily.
- Drain and blend to a purée, loosening with a little cooking water if it is stiff.
- Check the temperature on your own wrist before giving it to your baby.
Texture
Smooth but not runny — it should stay on the spoon.
Serving
Serve warm on a shallow spoon. Portion out into a separate bowl rather than feeding from the storage container.
Preparing for choking safety
Cook the vegetables until completely soft so no firm pieces remain in the purée.
Key nutrients
Vitamin CPotassiumCarbohydrate
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
Collections this recipe appears in
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.