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Pumpkin puree (in stock)

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Ingredients for 7 servings:

  • 500 g pumpkin(s) (Hokkaido)
  • 200 ml water
  • 40 ml rapeseed oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Basic recipe for the first baby porridge after the 4th month

Peel the pumpkin with a vegetable peeler and cut into approximately 1 cm cubes. Place it in a saucepan with the water, cover, and simmer over low heat for 15-20 minutes, or steam for 15-20 minutes. Finely puree the cooked vegetables with the cooking water. Pour the cooled puree into ice cube trays or other suitable containers and freeze. 1-2 cubes are just right for your first puree meal. Simply heat the puree in a water bath and mix in 1 teaspoon of rapeseed oil. This is a basic recipe. It can also be cooked with carrots or parsnips.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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