Homemade Baby Food or Purée

Becca 5.JPG

I’m a big fan of freezer meals...especially if homemade! With that said, I have only a small freezer  on top of my fridge. That does not make an ideal situation for stocking up in my house. 

So I started thinking about the fact that my youngest nephew has just begun eating solids this month! Yay! His parents are starting him on veggies and want to try to make his food. But, being full-time working parents, that can get difficult to keep up with.

And that’s when I thought...help stock their freezer! 

Becca 1.JPG

Making baby food is surprisingly easy and has a short commitment on time for most foods! Great! 

So, I invited my little brother, DaJuan, and his older son, Kaedyn, over to make food and pack it up in freezer safe bags and jars. 

We decided on yellow squash and parsnips. DaJuan and I taught Kaedyn to properly hold a knife and cut veggies. He is 10 years old and did a great job getting the veggies prepped for us to steam and purée. 

We just used a steamer basket in a deep pot and added enough water for steaming so that we could rotate out the veggies. The squash was super fast, so we steamed it first. Then we puréed it in a high speed blender while we started steaming the parsnips. 

Once each veggie was done, we just blended in the blender until smooth and stored in freezer safe food storage bags or jars.

And there you go! Homemade baby food made and ready for lunches and dinners at their fingertips!

Who doesn’t love life simplified?

Homemade Baby Food or Purée

Ingredients:

  • squash
  • parsnips

Directions:

  1. Wash the squash and the parsnips well. Set them aside and bring a large saucepan or pot fitted with a lid to a gentle boil over medium high heat. The water should be lower than the steamer basket, but high enough to steam the veggies.
  2. Peel and cut the squash and parsnips (separately) about ¼- to ½-inch thick. Keeping them close in size helps them to cook evenly.
  3. Add the squash to the steamer basket, cover it and allow it to cook for 5 to 7 minutes. The parsnips will need to cook next for about 10 to 15 minutes, depending on thickness.
  4. Carefully remove the steamer basket from the pan using tongs or mitts, then dump the squash into a blender or food processor. Blend it until it’s a smooth purée, then transfer it to food-safe plastic bags or clean jars, removing as much air while sealing as possible to prevent freezer burn. Remember to leave a little room in the bags or jars, as food expands when it freezes.
  5. Repeat Step 4 with the parsnips.
: @bluebirdandblackberries

: @bluebirdandblackberries

You did it! You made homemade baby food, or purée for cakes, bread, soups, sauces and more!

Way to prep y’all! 

 
Becca 4.JPG

See what everyone else made ♥