Baby purée in the Thermomix® works via the steaming basket, not directly in the mixing bowl. The potato, vegetables and meat are briefly chopped and placed in the basket, 400 g of water goes in the mixing bowl underneath, and everything cooks for 15 minutes at Varoma temperature. We then blend everything at speed 10 with a little of the reserved cooking liquid. The result can be adjusted to exactly the right consistency for your baby’s age.
Potato, Vegetable and Meat Baby Purée with the Thermomix®
Ingredients 0 / 5 ✓
- 50 g potato floury variety
- 100 g vegetables of your choice (e.g. butternut squash, carrots, broccoli, courgette, parsnips, fennel)
- 30 g meat
- 400 g water
- 10 g rapeseed oil
Instructions 0 / 3
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1
Prepare the vegetables.
Peel the potato, wash and trim the vegetables, peeling where necessary. Cut the potato, vegetables and meat into pieces. Place everything in the mixing bowl and chop for 3 sec / speed 5, then transfer to the steaming basket.
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2
Cook the ingredients.
Pour the water into the mixing bowl, hang in the steaming basket and cook for 15 min / Varoma / speed 1. Remove the steaming basket, empty the mixing bowl and reserve the cooking liquid.
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3
Blend the baby purée.
Place the cooked vegetable and meat mixture back in the mixing bowl together with 80 to 90 g of the cooking liquid, adjusting to your preferred consistency, and the rapeseed oil. Blend for 30 sec / speed 10.
Tip: Make life easier and cook four servings at once. Simply multiply all quantities by four. The only exception is the water, which stays at the same amount. Freeze the individual portions in small containers and warm them in a water bath when needed.
Video
Nutrition per serving
Why the steaming basket and not the mixing bowl directly?
Many people make the mistake of adding vegetables and meat directly to the water. That works, but the cooking water absorbs water-soluble vitamins that then get poured away. In the steaming basket, everything cooks over steam and retains more nutrients. We also end up with a concentrated cooking liquid that we can add carefully when blending: 80 to 90 g for a smooth consistency, less for firmer, more for thinner. This lets you adjust the texture afterwards without needing extra water.
Consistency by weaning stage
The recipe card uses speed 10 for 30 seconds. This gives the right consistency for starting solids from the 5th or 6th month: fine, smooth, no lumps. From the 7th month, the purée can be a little coarser. If you want a rougher texture, blend for only 15 to 20 seconds or drop to speed 7. From the 9th month, 10 seconds at speed 5 to 6 is enough. The baby then practises chewing with small pieces. No salt, no stock, no seasoning: baby kidneys cannot yet excrete sodium efficiently, and even low-sodium vegetable stock is too salty for baby purée.
Do not skip the rapeseed oil, and do not cook it
The oil from the recipe card goes in after blending, into the finished purée. Not before, and not into the steaming basket. Rapeseed oil contains omega-3 fatty acids that break down with heat. Stir it in after cooking and blending so the nutritional value is preserved. The oil is not an optional extra: fat-soluble vitamins from the vegetables (vitamin A from carrot and squash) are barely absorbed by the body without fat in the purée.
Choosing the right meat and iron from the 5th month
Lean beef is the first choice because it provides the most iron in a highly bioavailable form. From the 5th to 7th month, a baby’s iron stores are depleted and solid food must fill that gap. Chicken breast and turkey breast also work well and are milder in flavour. Minced meat blends particularly smoothly. Pork is too fatty for early weaning, and sausage and liver should be avoided entirely.
A small boost of vitamin C after blending, for example a little orange juice, noticeably improves iron absorption. This is especially useful if you are temporarily using a vegetable-only version without meat.
Choosing vegetables by weaning stage
The recipe card lists butternut squash, carrots, broccoli, courgette, parsnips and fennel. For the very start of weaning, carrot, parsnip, butternut squash and courgette work best: mild, easy to digest and low in wind-causing potential. Broccoli, cauliflower and fennel can be introduced from the 7th month once the stomach has adjusted to purées.
Our vegetable soup with the Thermomix® is a good next step for older babies and toddlers who are starting to eat more texture.
Cook four portions at once, not one
It is hardly worth the effort for a single portion. We recommend cooking four portions straight away. Multiply all the ingredients from the recipe card by four. Only the water stays at 400 g because the steam works regardless of how much food is in the basket. Freeze the finished portions in small containers. The purée keeps in the freezer for up to three months and in the fridge for a maximum of 24 hours once freshly made. Never refreeze a portion once it has been thawed.
If you want to warm the purée in the Thermomix®: 37 °C, speed 2, two minutes. Test the temperature on your wrist before feeding.
Jacket potatoes in the Thermomix® Varoma® are a good next step towards firmer food, also cooked gently over steam.
Goes well with: apple sauce and vanilla sauce.
