Content

• Steps
• Method 1 of 5: Steam vegetables to soften them before mashed potatoes
• Method 2 of 5: Boil vegetables to soften them before mashed potatoes
• Method 3 of 5: Pureeing vegetables in a food processor or blender
• Method 4 of 5: Purée vegetables with a hand chopper
• Method 5 of 5: Puréing vegetables with a hand blender
• Tips
• Warnings
• What do you need

Vegetable puree can form the basis of many soups, such as pumpkin puree soup, it is also a nutritional component of pasta sauces. Vegetable puree is an integral part of the baby's diet. For mashed potatoes, mostly non-watery root vegetables, which have a hard flesh, are suitable.

Steps

Method 1 of 5: Steam vegetables to soften them before mashed potatoes

Steaming vegetables is the best way to preserve their nutritional value. During normal cooking, some vitamins are not retained.

1. 1 Boil 2-4 cups (0.5-1 L) water in a large saucepan or patch.
2. 2Peel vegetables with a knife or peeler.
3. 3Use a knife to cut off the ends of the vegetables.
4. 4 Cut vegetables into slices. Sliced ​​vegetables cook faster than sliced ​​vegetables and retain their texture better.
5. 5 Place the steamer basket in the pot and cover. Steam the vegetables for 15-20 minutes, until tender. Do not put too many vegetables in the steamer.
6. 6 Use a slotted spoon or strainer to remove the vegetables from the steamer.
7. 7 Place cooked vegetables in a large bowl.
8. 8Continue cooking vegetables in portions until all the vegetables you need to puree are tender.

Method 2 of 5: Boil vegetables to soften them before mashed potatoes

If you don't have a steamer basket, simply cook the vegetables to soften.

1. 1 Boil 2-4 cups (0.5-1 L) water in a large saucepan or patch.
2. 2Peel the vegetables and cut off the ends.
3. 3 Cut vegetables into thin slices.
4. 4 Place the chopped vegetables in boiling water. Cook them for 15 minutes, or until tender when pierced with a fork. Don't overload the pot.
5. 5Continue cooking the vegetables in portions until all the vegetables you need to puree are tender.

Method 3 of 5: Pureeing vegetables in a food processor or blender

1. 1Assemble your blender or food processor and plug it in.
2. 2 Take about 1 cup (240 grams) of vegetables from a bowl and place them in the bowl of a blender or food processor.
3. 3 Cook vegetables from vegetables in portions. For best results, do not chop more than 1 cup of vegetables.
4. 4 Transfer the vegetable puree from a blender or food processor to a separate container. Store the puree for future use or use as directed.

Method 4 of 5: Purée vegetables with a hand chopper

The hand chopper is a large perforated metal bowl with a knife attachment. You twist the handle, soft vegetables are grinded and chopped, passing through the holes of the bowl, and acquire a puree-like consistency.

1. 1 Place a large bowl on the table. The prepared puree from the manual chopper will be collected in the bowl.
2. 2 Place 1 cup (240 grams) soft vegetables in the chopper. You don't need to peel vegetables if you use this method. The manual chopper will naturally separate the pulp from the skin. You can later discard the peeled skins and seeds.
3. 3 Turn the handle clockwise with your dominant hand, hold the chopper bowl with your non-dominant hand. The puree will pass through the sieve and collect in a bowl.
4. 4Discard the seeds and skins that have collected on the chopper sieve.
5. 5 Repeat the process until all the vegetables are pureed.

Method 5 of 5: Puréing vegetables with a hand blender

A hand blender, or hand blender, can be used to puree vegetables right in the bowl or saucepan in which the vegetables were cooked.

1. 1 Place the hand blender in the vegetable bowl 1 inch below the surface of the vegetables. If the blender is immersed to a higher level, the blade will spray the vegetables around when the speed is turned on.
2. 2 Turn on the blender and run it through the vegetables in a circular motion. Continue until all vegetables are pureed.
3. 3 Turn off the blender while it is still submerged in the puree to prevent splatter. When the blade stops turning, remove the blender from the puree and set it aside.

Tips

• Do not puree potatoes and other starchy vegetables with a blender or food processor. The mashed potatoes will be sticky and sticky. Mash it with a pusher or mixer.

Warnings

• Hot vegetables release a lot of steam when minced. If using a blender, cool the vegetables a little before making them puree. Otherwise, the pressure from the steam may open the blender lid.
• When making puree for baby food, use organic vegetables that are free of pesticides. Keep your hands and kitchen utensils clean to avoid food poisoning.

What do you need

• Vegetables for puree
• Large saucepan or patch
• Cutting board
• Peeler
• Steamer basket if you like
• 2 large bowls (1 bowl for storing cooked vegetables, 1 bowl for storing mashed potatoes)
• Blender or food processor
• Manual chopper
• Hand blender