Asparagus

This nutrient-rich vegetable is a great green to introduce. It's common for baby's urine to take on a strong odor after eating asparagus, so don't be alarmed.

Yield: 1 1/4 cups or 5 (1/4-cup) servings (serving size: 1/4 cup)
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces

Preparation

  1. 1. Place asparagus in a vegetable steamer. Steam, covered, 9 minutes or until very tender. Remove asparagus from steamer, reserving cooking liquid.
  2. 2. Place asparagus in a food processor; process until smooth, adding cooking liquid, 1 tablespoon at a time, to reach desired consistency. Strain using a sieve or food mill, if needed; discard solids.
  3. Maintaining Nutrients You may notice that most of the purees call for steaming rather than boiling. That's because the less water the vegetable or fruit comes in contact with, the more vitamins and minerals the food retains. Some nutrients still leach into the water when you steam, which is why we recommend saving and using the cooking liquid to help smooth and thin your purees.
  4. Easy Freezing This recipe is based on 1/4-cup serving sizes. If you freeze batches in ice-cube trays, one cube usually holds 2 tablespoons. We recommend defrosting just one cube when baby is new to solid food. Later on when baby has started eating more, defrost two to four cubes (2 to 4 ounces or 1/4 to 1/2 cup).
Note:

Freezes well

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