The benefits of vegetables in baby food are difficult to overestimate, unless, of course, we are talking about a raw food diet or vegetarianism. The more varied the baby food, the better for the baby's health.

Are all vegetables so healthy, which of them and how to introduce them into complementary foods for infants and how to teach a child to love vegetable dishes, we will tell you in this article.

Benefits and harms

Vegetables, like any other food, are good and healthy for children when they are given on time and in the right quantity. An excess of vegetables, the early introduction of such complementary foods, and a vegetable “skew” in a child’s diet cannot be beneficial under any circumstances.

Vegetables cannot satisfy a child’s needs for fats, proteins and carbohydrates. But can supplement the diet with vitamins and minerals. Another advantage of vegetable dishes is the abundance of plant fiber, which plays an important role for the functioning of the digestive system. Fiber promotes smoother digestion of food, its absorption, and is also an excellent prevention of constipation.

Plant fibers help remove toxins from the child’s body., from which in our time there is nowhere to hide. Almost all vegetables and fruits have natural antioxidant properties. Vitamins in vegetables are an excellent help for children's immunity and nervous system. The beneficial properties of vegetables depend on their specific type.

If your child needs vitamin A, you should pay attention to carrots, peas, potatoes and beans. When looking for vitamin D, you should pay attention to cabbage and potatoes. Vitamin E for skin and immunity is found in greens, asparagus, peas, broccoli and lettuce. Vitamin C can be found in fairly large quantities in cabbage, potatoes, green lettuce, and beautiful red and yellow bell peppers.

However, the composition of vegetables can be allergenic. Everything, of course, depends on the age and individual health characteristics of the child, but it would be useful to familiarize yourself with the list of allergenic and hypoallergenic vegetables. The second is the first choice, that is, you need to start introducing vegetable dishes with hypoallergenic gifts of nature, which include zucchini, cabbage, cucumbers, onions, and a little later potatoes will be added to them.

Peas and pumpkin are products of average allergenicity. And here tomatoes, asparagus, carrots and beets may well cause an inadequate reaction immunity, which will soon manifest itself as a rash or other form of allergy. However, correct and timely addition of such vegetables will help avoid negative consequences.

The child’s diet should include both raw vegetables and dishes in which they have been heat-treated. The opinion that beneficial substances are preserved only in fresh vegetables is erroneous and inaccurate. Proper preparation will provide your child with a healthy and rich meal.

Complementary feeding - rules and requirements

Vegetable purees are considered the optimal first food for a baby. Pediatricians believe that for a breastfed child, The best time to introduce such complementary foods is 6 months of age. If the child is bottle-fed, then vegetable purees can be given at 4-5 months.

The baby will definitely like the right puree, because it is at least a new taste for him. In addition, vegetables in an infant’s diet weaken the infant’s intestines, thanks to which it is possible to quickly overcome such an urgent and common problem as constipation.

What vegetables can be given first? Of course, hypoallergenic. The best purees are made from zucchini, broccoli, and cauliflower., it is only important that the puree be one-component, that is, it consisted of one type of vegetable. These vegetables do not create a serious burden on the digestive tract.

About a month after the introduction of the first complementary foods, you can expand the baby’s menu - A 5-6 month old baby can be given pumpkin puree with the addition of carrots, and also prepare mashed potatoes.

After another month, cabbage is added. At 1 year old, it’s time to teach your baby to eat tomatoes and cucumbers.; at the age of 2 years, a child should try all the vegetables natural to the region in which he lives. Do not give exotic vegetables to children under 3 years of age.

You need to start complementary feeding with half a teaspoon. This applies to any vegetable at any age.

If during the day of observation the mother does not notice signs of indigestion and allergies, then the next day you can increase the amount of vegetable complementary foods to a teaspoon, and then to two, and so on.

The easiest way to teach a child to eat vegetables is in the first year of life. If this is not done in a timely manner, it will be difficult for a one-year-old baby and older to instill a love for carrots and cabbage.

For complementary feeding, you can use baby hypoallergenic purees. A little later, when the baby begins to eat vegetables, you can prepare purees yourself. For a baby who only needs 1-2 spoons of vegetable food, it will be difficult to prepare new purees every day. That's why experienced mothers advise preparing homemade purees after the portion has been increased to a substantial volume.

Ready-made canned puree has its advantages - it makes the task easier for a young mother (she has enough worries without zucchini puree!), it is convenient to take it with you for a walk or on a trip, so that the child can eat at any time; Factory-produced puree is sterile, its composition is perfectly selected. But homemade food also has its advantages: the mother is calm, since she feeds her child natural food, what she herself selected and prepared.

Calculate your complementary feeding table

Indicate the child's date of birth and method of feeding

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Create a calendar

How to cook on your own?

To prepare children's meals at home, try choose only fresh, unspoiled, good-looking vegetables, no visible dents, stains or dark spots. It is best if they are collected from your own dacha or garden. If there is no land for growing vegetables, buy fruits that are grown in your area and are in season.

Winter squashes are usually imported, and chemicals are used to transport them; They are often used to fertilize vegetables intended for export so that they remain marketable longer. If it's winter and zucchini doesn't grow in your area at this time, it is better to give preference to canned baby puree as the first complementary food.

From the kitchen equipment you will need a blender, it is good if you have a double boiler.

Vegetable puree recipes are quite simple. Wash and peel the vegetable, cut into large pieces (this way it will retain more vitamins during heat treatment), cook in a double boiler or cook without salt and spices in a small amount of water. Place the finished pieces in a blender and grind. You can prepare the puree with a drop of olive oil. If the puree is too thick, you can add a little vegetable broth or boiled water.

It is important to prepare new puree every time before eating. It is strongly not recommended to store it.

A child from one year old must have a varied vegetable menu. These can be vegetable soups, including puree soups, they can be stewed vegetables in pieces, fresh vegetables, salads with the addition of boiled and fresh vegetables. Children really like beautiful and tasty vegetable desserts, for example, pumpkin mousse.

To prepare it, take 300-500 grams of peeled pumpkin pulp, bake in the oven or boil, pass through a blender with a small amount of cottage cheese. You can add a little sugar, or you can do without it, because the pumpkin turns out to be quite sweet. The finished beautiful sunny mousse can be served as a separate dish, for example, for an afternoon snack, or as a set lunch for a child.

If the child refuses

If a child refuses vegetables, he always has good reason. Either he was forced to eat vegetables, they shoved spoons into him against his will, or he is afraid of new tastes or is simply accustomed to sweets and juices as complementary foods, so the bland taste of vegetables without salt and spices will seem tasteless to him.

Also, a child may refuse vegetables because he is tired of the monotony or the dishes prepared from them look unappetizing.

You need to understand that a child does not owe anything to anyone; he should not, among other things, eat vegetables that are disgusting or uninteresting to him. The best thing parents can do is to interest their child in vegetable dishes. Forcing them to eat is a sure way to nowhere. The child will hate pumpkin and zucchini even more.

From the age of one year, the child must choose the vegetable to be eaten himself. Offer him a choice of cauliflower or zucchini, squash or pumpkin. This will be his choice, and, believe me, even the smallest children value it very much.

You can teach a child to eat vegetable dishes, if he refuses, with little tricks and outright parental deception - chop, grate, puree the vegetable and add it to the food that the baby eats with pleasure. This way you won’t have to argue and prove. At the same time, the baby will receive vegetables and all the vitamins from them, and he will slowly get used to their taste, without realizing it. Then, when he gets older, it will be easier to offer openly vegetable dishes.

Do not force your child to eat vegetable puree or drink vegetable juice. If he doesn't want to, there is no need to force anything.

It’s a big mistake to offer a child a deal like “eat a vegetable - get a sweet.” Even if he makes an effort on himself, then after receiving the promised sweet reward he will perfectly feel the contrast of taste, and there will clearly be no increase in love for vegetables.

Offer vegetables early in the meal when your baby is hungry.

Don't be lazy and cook your vegetables beautifully. Collect multi-colored pictures from them on a plate - cut out stars and figures from the most ordinary carrots or tomatoes with a thin figured knife or using special attachments to make eating a vegetable dish interesting.

• It is not necessary to force a child to eat fresh vegetables even after he is 1.5-2 years old. If your baby does not suffer from allergies, add a small amount of salt and spices to them, then the taste will be more attractive to your son or daughter.

The following recipes are well absorbed, digestible and contain the most beneficial substances (for example, proteins, fats, carbohydrates and various vitamins) that are necessary for the health of a growing organism.

ZUCCHIN RAGU

Ingredients : take 3 zucchini, half a glass of green peas, 2 or 3 tomatoes, a head of cauliflower, 1 onion, 3 tablespoons of vegetable oil, 1.5 cups of sour cream, parsley and salt to taste.

Recipe : Peel three zucchini and cut into small diamond-shaped pieces, then fry the peeled zucchini in vegetable oil along with onions and two or three tomatoes, add half a glass of green peas and chopped cauliflower. Pour a glass of sour cream over the resulting dish, add salt to taste and simmer for five to ten minutes. The prepared dish can be sprinkled with parsley and served.

GREEN BEANS BAKED WITH EGGS

Ingredients : you need to take 400 or 500 g of green beans, 3-4 eggs, one tablespoon of flour, 4 tablespoons of milk, 3 tablespoons of vegetable oil and salt to taste.

Recipe : 400 or 500 g of green beans are boiled for two to three minutes in slightly salted water, then drained and three tablespoons of vegetable oil are added. Beat all the eggs and mix with flour and milk. Salt to taste. Green beans and butter are poured over the resulting mixture of eggs, milk and flour, then baked in the oven.

STEWED EGGPLANT WITH VEGETABLES

Ingredients : take 4-5 eggplants, 2-3 onions, carrots, parsley root and celery root, half a head of cabbage, 4-5 cloves of garlic, 4 tomatoes, 2 teaspoons of flour, 5 tablespoons of vegetable oil, herbs, salt to taste.

Recipe : you need to wash the eggplants and cut them lengthwise into four parts, but not completely, then cook them until fully cooked in salted water. After the eggplants are fully prepared, drain the salted water and place it under a press into the eggplants. Take onions, carrots, as well as celery root and parsley root, cabbage, all the greens (parsley or dill), chop the garlic roughly, then fry the chopped vegetable slices in vegetable oil. The finished mass is placed in an eggplant and everything received is placed in a saucepan, poured with sauce (which is pre-prepared from four tomatoes, five tablespoons of flour, with the addition of vegetable oil and salt to taste) and cooked until fully cooked. It is necessary to cook on low heat.

PUMPKIN PORridge WITH RISOM

Ingredients : 900 pumpkin, 3 tablespoons rice, 3 tablespoons butter, half a glass of milk, 2 tablespoons sugar, salt to taste.

Recipe : Take the pumpkin and peel it, then cut it into small cubes. The chopped cubes are poured with milk and three tablespoons of sugar, three tablespoons of rice and salt are added to taste. Simmer this dish with the lid closed, preferably over low heat. Once fully cooked, season with three tablespoons of butter.

Ingredients : take 900 g of pumpkin, 3 chicken eggs, half a glass of sour cream, 2 tablespoons of milk, a tablespoon of sugar and salt to taste.

Recipe : take the pumpkin and peel it, then cut it into small cubes and add milk, salt to taste and a tablespoon of sugar. The resulting mass is stewed in a saucepan with a closed lid until fully cooked. The finished dish is transferred to an oiled frying pan, then pour half a glass of sour cream over the dish (the sour cream is pre-mixed with beaten eggs).The frying pan is placed in the oven and baked.

FRIED ZUCCHURES

Ingredients : you need to take 5 zucchini, 7 tablespoons of oil, 3 tbsp. spoons with flour, 5 cloves of garlic, salt to taste, parsley and dill.

Recipe : peel the zucchini and cut them into small pieces, add a little salt and dry for 20-30 minutes. Dry zucchini must be rolled in 3 tablespoons. flour. Then they are placed in a greased frying pan and fried. You need to grind the garlic and then add it to the zucchini. 5 minutes before cooking, you can sprinkle the dish with dill and parsley and season with 5-6 tablespoons of sour cream.

VEGETABLE MEATBALLS

Ingredients : take 5 zucchini, 1.5 cups of wheat flour, 2-3 chicken eggs, half a cup of vegetable oil, 5 tablespoons of sour cream, parsley, dill and salt.

Recipe : It is necessary to peel the zucchini and remove the core from it. Then grate on a medium grater. Add a little salt to the grated zucchini, and after about 20-30 minutes, squeeze out the zucchini. Pressed zucchini add one glass of wheat flour, two eggs and parsley (or dill). All ingredients are mixed until as homogeneous as possible. The resulting thick mass is formed into meatballs and fried in a frying pan until fully cooked. You can serve the dish with sour cream.

BEAN CASSERLE WITH SLUKE AND MEAT

Ingredients : take 2 cups of beans, 500 gr. beef meat, 2 onions, a glass of milk, 7 yolks, vegetable oil, a spoonful of flour and salt.

Recipe : First you need to soak the beans, then boil them until fully cooked and drain the water. The resulting beans are passed through a meat grinder and one tablespoon of flour, seven yolks, a spoonful of butter are added and poured with one glass of milk. This mass is mixed. Beef also needs to be passed through a meat grinder. It is then fried with small pieces of onion. Next, take the mold and grease it with vegetable oil. Lay it out in this layer: beans – meat – beans. Level the surface using a wooden spatula or spoon, lightly grease the top layer with vegetable oil and bake until fully cooked in the oven. Once fully cooked, you can sprinkle the dish with herbs and serve with sour cream.

GREEN BEANS WITH VEGETABLES

Ingredients : take 400 gr. green beans, 3 onions and 3 carrots, vegetable oil, sour cream, 2 yolks, a tablespoon of ground crackers and salt.

Recipe : Boil the beans in water with a little salt, then drain. Next, we take the mold and grease it with vegetable oil, then sprinkle it with one tablespoon of ground crackers and place the first layer of previously prepared green beans. The second layer of our dish is a layer of grated carrots (it is advisable to grate the carrots using a coarse grater), then add a third layer of beans. The fourth layer is finely chopped three onions, then another layer of green beans. Then we prepare the sauce: take two tablespoons of sour cream and beat with two yolks. We grease the top of our dish with the resulting sauce and bake it in the oven.

ISPOMIDOR AND PASTA CASSERLE

Ingredients : take approximately 120-130 g. medium pasta, 5 tomatoes, butter or vegetable oil (fat is fine), 4 tablespoons of sour cream, 2 eggs, 60 gr. cheese, any greens.

Recipe : Boil the pasta in salted water. Pour boiling water over the tomatoes and peel them, then cut them. Take a mold and grease it with oil or fat and put boiled pasta in the first layer. Place grated hard cheese on the first layer of pasta as the second layer. Place tomato slices on the cheese. Next, take two eggs and beat them with four tablespoons of sour cream. Pour the resulting mass of sour cream and eggs on top of the tomatoes and again sprinkle with grated cheese. We cook our dish in the oven for about half an hour until done. Let's serve!

CARROTS WITH EGGS AND COOK COOK

Ingredients : take 50 g. cheese, 2 eggs, 150 gr. carrots, vegetable oil and salt.

Recipe : Take a vegetable grater and grate it onto the carrots. Pour 10 g of vegetable oil into a pan and put grated carrots in it. Simmer for 20-25 minutes, remembering to stir occasionally. Grate the cheese, mix it with the egg and add salt to taste. Simmer for another 10-15 minutes and our dish is ready! Once ready, you can sprinkle dill on top.

Bon appetit to you and your kids!

1. Rice porridge with meat:

Ingredients:

• Meat - 100 gr.
• Rice groats - 3 tbsp.
• Butter - a small piece.
• Salt - a pinch.

In this version, the porridge is suitable for children from 1 year of age. Children at this age already cope well with grains of rice, but chewing red meat is still a bit difficult, so it is better to twist it. We also do not add any fried ingredients or excess fat to the porridge.
For kids, you can also cook sweet porridge with prunes or pumpkin and zucchini from rice.
Recipe for rice porridge with meat:
1. Products for porridge: 100-150 gr. fresh meat, 3 tbsp. rice, a piece of butter for dressing and salt.
2. Separate the meat from the films and cut into pieces. The smaller the pieces, the faster they will cook.
3. Boil the meat until cooked. About 1 hour.
4. Rinse the rice.
5. Boil over low heat until cooked. It cooks for about 20 minutes.
6. Twist the finished pieces of meat a couple of times in a meat grinder.
7. Mix boiled rice with twisted meat. Cook everything together for 3 minutes.
8. Season with butter and serve.
Bon appetit!
On a note:
For this porridge, you can use whole grain or broken rice. If it is more convenient for your child to eat smaller pieces, use broken rice.
If your child has a positive attitude towards greens, you can add them to the porridge.
For infants, you can prepare a similar dish, only with milk in the form of puree.

2. Cauliflower casserole

Ingredients:

• Cauliflower - 1 cup (or 2 cups)
• Hard cheese - 70 gr.
• Rusks - 1 tbsp.
• Milk - 2 tbsp.
• Oil drain. - 1 tbsp.

Cauliflower, unlike white cabbage, does not cause allergies, so it is recommended to prepare it for infants in the form of a puree. Children from one year old can no longer grind it, but simply boil it in water or in a double boiler. Two-year-old children can already serve it in various versions (boiled, stewed, baked), one of which is cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a second course for lunch or dinner.
Cauliflower Casserole with Cheese -

Preparation:

1. Wash the cauliflower and separate it into inflorescences. Place in a saucepan with water, add salt and let simmer for 7 minutes.
2. Meanwhile, prepare the cheese sauce. To do this, grate a piece of cheese and add a tablespoon. crackers.
3. Pour in two tablespoons of milk.
4. Add st. a spoonful of soft (melted in the microwave or simply melted in the heat) butter and mix everything together.
5. Place the boiled cauliflower in a colander to drain the water. After this, place the cabbage in a mold with high edges and pour cheese sauce on top.
6. Place the pan in the oven for about 15-20 minutes until golden brown. Serve warm with herbs.

3.Curd steam soufflé

A tender and amazingly tasty dish for children. It just melts in your mouth! For children over one year old, you can add raisins and marmalade to the soufflé. With these sweet additives, the curd soufflé turns out even tastier!

Ingredients:

• cottage cheese – 600 gr.
• semolina – 1/2 cup
• water – 1 glass
• granulated sugar – 2 tbsp.
• vanilla sugar – 1/2 tsp.
• butter – 2 tbsp. l.
• vegetable oil – 1 tbsp.
• egg – 1 pc.
• seedless raisins – 1/2 cup
• berry or fruit syrup - 6 tbsp.

The amount of marmalade should be according to taste and as desired - to decorate the dish when serving.
Curd steam soufflé, recipe:
To prepare the curd mass, you will need a saucepan with a capacity of 3 liters.
Boil semolina in water until a thick porridge is obtained. Remove from heat and cool.
Grind the cottage cheese to a homogeneous mushy mass, place in a bowl with semolina porridge. Mix thoroughly until smooth.
Break the egg, separate the white from the yolk.
Heat the butter until liquid.
Add the yolk to the resulting curd mass, pour in the butter, add vanilla sugar and granulated sugar, add raisins.
Mix the resulting mixture thoroughly again.
For further preparation you will need round deep molds.
Grease the molds with vegetable oil and place the prepared curd mass in them.
Place the mold in the pan, add water and cook for 15-20 minutes.
Remove the molds from steam. Cool.
You can serve in forms if they have a decorative appearance, or the product can be transferred to plates.
Before serving, pour syrup over the soufflé and place marmalade on top of the syrup for decoration and as a seasoning.
The curd soufflé is ready!

4.Zucchini casserole

Tender, tasty, low-fat, affordable casserole - a godsend for dinner for the whole family

Ingredients:

• 400 g zucchini,
• 100 g cheese,
• 2 eggs,
• 100 g sour cream,
• 0.5 tsp slaked soda,
• 150 g flour,
• greenery,
• 0.5 tsp salt.,
• pepper.

Grate the zucchini and squeeze thoroughly. Chop or grate the cheese very finely, chop the herbs. Mix soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and herbs there, mix and pour into a small-diameter mold (grease). Bake for 40-50 minutes at 180 degrees.

5.Cauliflower puree soup

Ingredients:

• Cauliflower inflorescences - 20-25 inflorescences
• Potatoes - 4 pcs. little ones.
• Rice - 3 or 4 tbsp. rice
• Cream - 100 ml. (instead of cream, you can add 2-3 tbsp sour cream)
• Salt - to taste
• Drain. butter - piece

Cauliflower is a dietary and healthy product. It got its name from its inflorescences that resemble flowers. And not at all because of the multi-colored color, as you might think without seeing or knowing this product.
It can be introduced into complementary foods for children up to one year old, unlike white cabbage. Because it is softer and does not cause colic in the stomach. It also helps maintain normal bowel movements.
For the first feeding, just cauliflower puree is suitable, after which you can try cabbage puree with carrots. And from the age of 1, a child can prepare a delicate creamy soup made from mashed cauliflower and potatoes. The photo recipe for which is posted below.

Preparation:
1. The main component in this soup is cauliflower, so we take a little more of it than other products. We will also prepare potatoes, rice, cream, a piece of butter and salt. If you don’t have cream on hand, sour cream will do (about 3 tablespoons). This amount of product is enough for 5-6 servings. If you need a smaller amount, reduce the products in proportion to each other.
2. Separate the cauliflower into inflorescences. Cut the potatoes into small cubes. Place the vegetables in a saucepan with water and cook until tender. Approximately 20-25 min.
3. Boil rice in a separate pan.
4. From the pan in which the vegetables were boiled, pour the broth into a glass. We will still need it. Add boiled rice to the boiled vegetables and puree with a blender.
5. You should get such a homogeneous mass. Add salt to taste.
6. Add a piece of butter and cream. Stir.
7. The puree soup will become such a light color. Adjust the thickness of the soup yourself. If it seems too thick, add the vegetable broth that was drained earlier.
8. For young children, soup is best served as is, without any additions.
9. For older children, it is better to serve cauliflower puree soup with breadcrumbs. In this option, there is a greater chance that the dish will be eaten. You can also sprinkle the soup with herbs or parsley leaves.

6.Chicken pudding

Ingredients:

• 1. Chicken (pulp) – 100 g
• 2. Wheat bread – 10 g
• 3. Butter – 1\2 teaspoons
• 4. Milk – ¼ cup
• 5. Egg – 1 pc.
• 6. Salt solution – ¼ teaspoon

Preparation.

Take a piece of boneless chicken, rinse with cold water, and pass through a meat grinder. Scroll through a meat grinder a second time along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be rubbed through a sieve and diluted with the rest of the milk to a thick paste. Then add raw egg yolk and salt solution. Beat the whites into a strong foam and add them, stirring carefully. Place the entire resulting mass in a small mug, thickly greased with oil.
Place the mug in a pan half-filled with boiling water, cover the pan with a lid, put on the stove and cook for 40 minutes.
Meat puddings made from chicken, veal, and liver can be served with potato or vegetable puree.

7.SOUP WITH EGG

Ingredients:

• 1. ½ onion;
• 2. 2 pcs. potatoes;
• 3. 1 carrot;
• 4. 2 – 4 pcs. quail eggs

1. Peel and wash the onion. Use half and cut it into small cubes. Wash and peel the carrots, and also cut them into cubes.
2. My eldest daughter prefers grated carrots, so I often grate them using a coarse grater.
3. Peel, wash and cut the potatoes into cubes.
4. Pour 500-600 ml into the pan. water (depending on what kind of soup your baby likes, thinner or thicker). Bring to a boil. Throw onions and carrots into boiling water. If you are making grated carrots, then add only onions. After 10 minutes, add potatoes.
5. After 15 minutes, add grated carrots, if you did not add diced carrots. You can also add a little baby pasta to the soup - 1 tablespoon if you want a thicker soup.
6. Don't forget that we will not cook with a boiled egg, but soup with a raw egg. If your child likes a thinner soup, then take 2 eggs; if it is thick, then 4. Break the eggs into a bowl and stir with a fork.
7. Now we just have to figure out how to add an egg to the soup. 15-20 minutes after adding potatoes to the soup, pour in the eggs. Pour the eggs very slowly into the boiling soup and stir thoroughly with a fork to form small flakes. Bring the soup with the egg to a boil and remove from the heat. Cool slightly and pour into a plate. Add unrefined oil to the plate, you can add separately cooked meat. Bon appetit!

8.Children's meatballs

Ingredients:

• Minced meat - 500 g.
• 1 egg
• 1 onion
• Bread - 100 gr.
• Rice - 100 gr.
• Carrots - 1 pc.
• 0.5 cups milk
• Salt to taste

1. Mix the minced meat with finely chopped onion and grated carrots.
2. Soak bread and rice in milk, boil a little, mix with minced meat
3. Add the egg to the minced meat, salt to taste
4. Shape and steam the breasts until ready (this will be convenient to do in a slow cooker)
Vegetables, mashed potatoes or pasta are perfect as a side dish.
For older kids, meatball sauce would be a great addition. It can be prepared by frying onions and carrots with tomato paste.

9.Fish soup

Ingredients:

• fish fillet - 150 g (hake, salmon, trout or pollock are suitable)
• 1/2 medium onion
• 1 small carrot
• 1 medium potato
• sour cream
• salt and herbs to taste

1. Place the fillet in a small saucepan, add water (1.5-2 cups), put on fire, add a little salt
2. When the fish is cooked, put it on a separate plate and strain the broth.
3. Finely chop the potatoes and onions, grate the carrots on a fine grater, and put them in the broth to cook. If the soup seems runny, you can add a little rice.
4. When the vegetables are cooked, add the fish again and grind everything with a blender.
5. Serve with sour cream and herbs

10.Mashed potatoes

Ingredients:

• Rub 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add a little (up to 20 ml) hot boiled milk to the resulting mass, stirring continuously.

Beat the mixture until a homogeneous fluffy mass is obtained. Place the puree on a plate and pour over the melted butter.

11.Carrot puree

Ingredients:
Wash, peel, chop 100 g of carrots, put in a saucepan, pour a little boiling water, add half a teaspoon of sugar, cover with a lid and put on low heat. Simmer for 30-40 minutes, stirring and adding water little by little, until the carrots are soft. Then rub the hot carrots through a sieve, pour in 1/4 cup of hot milk, and boil. When serving, add 1/2 tsp. butter.

12. Boiled pumpkin
Cut the peeled pumpkin into cubes, place in a saucepan, add a small amount of boiling water, add a little salt and cook until tender. Cool the cooked pumpkin until warm (you can mix it with other vegetables, fruits or cereals), rub it through a sieve and offer it to your child.

13. Pumpkin stewed with apples

Ingredients:

• Place 200 g of finely chopped peeled pumpkin in a frying pan,
• add 100-150 g of peeled and finely chopped apples,
• a little salt and
• 1-2 tsp. Sahara,
• 1-1.5 tsp. butter,
• up to 100 ml of water and simmer until cooked, then cool until warm and rub through a sieve. You can pour a little jelly over the finished dish.

14.Assorted vegetable puree

Finely chop the carrots and cabbage, simmer covered in a small amount of water until half cooked, add chopped potatoes and simmer all together for another 30 minutes. Then grate the vegetables, including the added green peas, while hot, then add a little hot milk and salt to the mixture. Stir everything well, bring to a boil and, after removing from the stove, beat so that the puree is fluffy and without lumps. Season the finished puree with 1 tsp. butter.

15. Rice and carrot soufflé (in the absence of allergic reactions to eggs)

From 1 tbsp. sorted and washed rice, cook a slightly viscous porridge in water. Add 1 tsp to it. melted butter, 1/2 egg yolk, mashed with 1 tsp. granulated sugar in 25-30 ml of boiled milk, 1/4-1/2 carrots, grated on a fine grater. Mix everything well and carefully add 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place in a water bath for 35-40 minutes (on a wire rack in a pan of boiling water).
There may also be other options for soufflé made from vegetables and cereals: semolina, pumpkin and zucchini (2 tablespoons of grated vegetables instead of carrots).

16. Omelet stuffed with meat

Ingredients:

• 50 g boiled ground meat
• 1 egg
• 1/2 coffee cup milk
• a piece of butter the size of a hazelnut
• 1 tbsp. spoon of pureed boiled vegetables from soup
• parsley
• 1 tbsp. spoon of tomato juice

Grind the egg yolks with salt and butter, add the whipped whites. Grease a saucepan with oil, pour the beaten eggs into it, immerse it in another vessel with water, cover with a lid and place in a very hot oven for 10 minutes.
Flip the finished omelette onto a plate, place the ground meat and vegetables on it, roll it up and pour tomato juice over it.

17.Krupenik

This recipe is a real find for moms! When children become very picky and capricious, when you don’t want porridge, but are tired of cottage cheese))
Ingredients:

• children's curd "Agusha" - 50 g,
• buckwheat - 4 tbsp. spoons,
• butter - 1 teaspoon,
• sour cream - 2 teaspoons,
• quail egg - 1 pc.,
• ground crackers - 10 g.

Take, wash and put buckwheat in a pan. Put it on high heat, and after the water boils, turn it to low heat and cook for about 25 minutes. Grind buckwheat porridge using a blender. Thoroughly mix buckwheat porridge with baby cottage cheese, add a raw egg and 1/2 teaspoon of butter. Transfer the resulting mass into a greased form, sprinkle with ground breadcrumbs, smooth the surface and grease with sour cream. Bake for about 25 minutes (at 180 degrees).

18. Steamed cheesecakes

Ingredients:

• Cottage cheese – 200 g (ideally, homemade)
• flour – 4 tbsp. l.
• egg – 1 pc. (instead of chicken, you can take 2-3 quail)
• sugar – 4 tbsp. l.

1. Add egg and sugar to the cottage cheese, mix thoroughly until smooth.
2. Add flour and mix again. It is better to add flour gradually so as not to overdo it: when the mass takes on the consistency of dough and begins to stick to your hands, this will mean that there is enough flour
3. Pinch off small pieces from a single piece of dough, roll into small balls and place them in a steamer at a short distance from each other so that they do not stick together.
4. Steam for 30 minutes.

19.Glazed cheese curds

Make this delicacy with your kids together! Delicious and no “eats”!!!

Required:

• Cottage cheese (cottage cheese must be taken dry) - 400 g
• Butter - 25 g
• Cream (30% fat, but

Vegetables should be in a child's diet every day. But what if he goes on strike and stubbornly rejects these products? We offer to prepare vegetable dishes for children, which even the most picky people will not refuse.

Golden zucchini

Zucchini is one of the most popular vegetables, especially in baby food. It is convenient to make purees and soups from it. However, sometimes you can cook something more interesting, for example a casserole. Grate 2 zucchini and squeeze out the liquid. Mix them with grated carrots, 3 eggs and 150 g of sour cream. Gradually introduce 7-8 tbsp. l. flour, stirring the base with a whisk. You can lightly beat it with a mixer - this will make the casserole more airy. Pour the dough into a greased form and place in an oven preheated to 200 °C for 45-50 minutes. This children's zucchini dish can be given to children from 2 years old. For older children, you can add grated cheese to the dough.

Cabbage instead of meat

White cabbage also deserves a place in children's diets. And to make kids make friends with it faster, make vegetable cutlets. Scald 500 g of cabbage leaves with boiling water and pass through a meat grinder. Place the minced cabbage in a frying pan with 10 g of butter and 3 tbsp. l. milk. Pour 3 tbsp. l. semolina and simmer the mixture for 10 minutes. When the semolina swells, remove the pan from the heat. Combine the cabbage base with 1 egg and 2 tbsp. l. flour, beat into a homogeneous mass and form cutlets. Roll each one in flour and bake for 20 minutes at 180°C. With sour cream this baby food will disappear twice as fast.

Vitamin pizza

Often children's cauliflower dishes are not very popular with kids. But not vegetable pizza. Grind 400 g of raw cabbage in a blender and place it in the oven for 5 minutes at 180 °C. Then cool it, beat in 1 egg, 2 tbsp. l. olive oil, 100 g grated cheese and a pinch of salt. From the resulting dough, roll out 2-3 cakes 5-7 mm thick and bake in the oven for 20 minutes at 180 °C. Lightly coat them with tomato paste and add any vegetables and fillings that your children like best. Place the pizzas back in the oven for 5-7 minutes. Children love pizza, and this variation will certainly intrigue them.

Variegated pudding

Vegetable broccoli pudding is another interesting cabbage variation. We separate 100 g of cabbage into inflorescences. Grate the same amount of carrots and potatoes. Dice 1 yellow bell pepper, 150 g ham. Pour boiling water over 30 g of oatmeal for 15 minutes. Combine them with broccoli, chopped vegetables and ham and add a little salt. Grease a baking dish with oil, sprinkle with ground breadcrumbs and lay out the vegetable base. First, bake the pudding in the oven for 20 minutes at 180°C. Then fill it with a mixture of 50 ml of milk, chicken egg and 1 tsp. vegetable oil and return to the oven for 10 minutes. By the way, you can put cabbage pudding in your children’s lunchbox when sending them to school.

Potatoes with a surprise

Many children's potato dishes are liked by little ones. To prevent them from becoming boring, sometimes you can surprise them with something unusual. For example, potato roll. Boil 400 g of peeled potatoes and 2 hard-boiled eggs. Fry the chopped onion until transparent. Puree the potatoes in a blender, add 2 tsp. butter and a pinch of salt. We make the filling from the eggs: finely chop and mix with brightly colored vegetables, such as red pepper, green onions, cabbage, also finely chopped. Spread the puree on baking paper in a layer 4-5 mm thick, tamp the egg-onion filling on top and roll it up. Place it on a greased baking sheet, sprinkle with breadcrumbs and place in the oven for 30 minutes at 180°C. Even the most discriminating little gourmets will appreciate this dish.

Sunny soup

When you want to diversify your child's menu, think about children's dishes from. Delicate pumpkin cream soup is exactly what the body needs in the fall. Cut 250 g of pumpkin pulp and 100 g of carrots into cubes. Pour the vegetables into boiling water and cook for 20-25 minutes until they soften. Cool them and beat them with a blender into a homogeneous puree. You can add 2-3 chopped sprigs of dill or parsley here. Pour 125 ml of heated milk into the vegetable mixture and cook over low heat for 5 minutes. If the consistency seems too thick, add a little vegetable broth. This bright soup with a seductive aroma is sure to please children.

Tricky cupcake

Not all children love them, which can’t be said about cupcakes. So why not combine them into a single whole? Beat 2 eggs with ½ cup sugar into a homogeneous light mass. Alternately add 100 g of softened butter, 2 grated carrots, 1 cup flour, 1 tsp. baking powder and knead the dough. If your kids don't mind raisins, you can add them too. Grease the muffin tins with butter and fill ¾ full with dough. Bake the cupcakes for 30 minutes at 200°C. For a crispy crust, you can lightly sprinkle the tops with sugar. The kid will never guess what the cupcakes are made of and will eat them with pleasure.

We hope that these children's recipes will appeal to little gourmets and will add to your collection of favorite recipes. Bon appetit and good health to your kids!

Jacket potatoes.
From 1 year.
You need 2 potatoes, 1 teaspoon of butter, salt on the tip of a knife.
Wash the potatoes well. Place in an enamel pan, add hot water, close the lid and cook over low heat until the potatoes are soft. Remove the potatoes, peel them and mash with a fork until smooth. Add butter and serve.

Sautéed potatoes.
From 2 years old.
Required: 2-3 potatoes, 3 tablespoons of butter, salt on the tip of a knife.
Rinse the potatoes thoroughly, peel them and wash them again. Cut the potatoes into small cubes. Melt the butter in a frying pan, add the potatoes and place the pan in the oven. Bake over low heat, stirring occasionally, until the potatoes are soft. Add salt before serving.

Steamed potatoes.
From 1 year.
You will need 2-3 potatoes, 1 teaspoon of butter, herbs (parsley, dill), salt on the tip of a knife.
Wash the potatoes well, peel them and wash them again. Cut it into large slices, sprinkle with salt and steam for 20 - 30 minutes until the potatoes are soft. Mash the finished potatoes with a fork until smooth, season with butter, sprinkle with herbs (finely chopped) and serve.

Potato casserole with cottage cheese.
From 1 year.
You will need 2 potatoes, 2 tablespoons of baby cottage cheese, 3 teaspoons of sour cream, 1 egg, 1 tablespoon of butter, 2 teaspoons of breadcrumbs, salt on the tip of a knife.
Wash the potatoes well. Then boil it in its skin until soft. Peel the finished potatoes. Rub it through a sieve or use a blender. Beat the egg until fluffy. Mix part of the beaten egg with 1 teaspoon of sour cream. Add cottage cheese, butter, remaining beaten egg, and salt to the mashed potatoes. Mix everything. Grease the pan with oil and sprinkle with breadcrumbs. Place the potato mixture in this pan. Brush with a mixture of sour cream and eggs. Bake in the oven until done. Drizzle with sour cream and serve.

Potato dumplings with sour cream.
From 2 years old.
You will need: 2 potatoes, 1 tablespoon butter, 2 tablespoons milk, 2 tablespoons sour cream, half an egg, 1 tablespoon breadcrumbs, salt on the tip of a knife.
Rinse the potatoes well. Bake the potatoes in the oven or steam them. Peel it, rub through a sieve or use a blender. Add egg yolk, hot milk, salt, crackers, half a tablespoon of melted butter and beaten egg white to the potatoes. Drop the dumplings into boiling salted water with a teaspoon. Cook them over low heat for 5-6 minutes. Remove with a slotted spoon and place on a sieve to drain. Place in a bowl with melted butter. Drizzle with sour cream and serve.

Potatoes with green sauce.
From 1 year.
You will need 2 potatoes, half a glass of milk, 2 teaspoons of butter, 1 tomato, 1 teaspoon of sour cream, half a tablespoon of chopped dill and parsley, salt on the tip of a knife.
Wash the potatoes well, peel them, wash them again. Place the potatoes in an enamel pan and cover with hot water. Bring to a boil, pour in milk, add salt and cook until potatoes are soft. Cut the finished potatoes into cubes, pour over the sauce and sprinkle with herbs.
Preparing the sauce:
Strain the broth in which the potatoes were boiled, add peeled and strained tomatoes, butter and sour cream, and boil to half the volume.

Potato and meat cutlets.
From 1.5 years.
You will need: 2 potatoes, 50 g chicken or beef fillet, 1/10 onion, 1 tablespoon butter, ½ eggs, 1 teaspoon ground crackers, 1 tablespoon sour cream, salt on the tip of a knife.
Wash the potatoes thoroughly. Bake it in the oven or steam it. Peel the skins of the finished potatoes. Rub it through a sieve. You can use a blender. Add egg yolk, hot milk, salt, crackers, half a tablespoon of melted butter and whipped egg white to it. Mix everything. Make round thin cakes from this mass. Place minced meat in the middle of each. Bring the edges of the tortillas together. Shape the tortillas into a flattened oval shape. Roll in breadcrumbs. Fry the cutlets in a frying pan in vegetable oil. Then place them in a preheated oven for 5 minutes.
To prepare minced meat, cut the meat into small pieces, add salt, fry in a small amount of vegetable oil with finely chopped onion, add a little water and simmer until soft in a closed container. Grind the finished meat in a meat grinder.

Stewed carrots with potatoes.
From 1 year.
You will need: 2 potatoes, half a carrot, half a teaspoon of chopped parsley or dill, 2 teaspoons of butter, salt on the tip of a knife.
Rinse the vegetables well, peel them, and wash again. Cut the potatoes into cubes, cut the carrots into small pieces. Place the potatoes in an enamel pan, add boiling water, salt and cook until tender. The milkweed should be simmered in a covered saucepan over low heat in butter with 1-2 tablespoons of water. Mix vegetables and add herbs.

Carrot and apple pudding.
From 7 months.
You will need: 1 carrot, 1 apple, 20 g of wheat bread, 1 teaspoon of butter, 2 tablespoons of milk, half an egg, a pinch of sugar, salt on the tip of a knife.
Wash the carrots well, peel and rinse again. Grate it on a fine grater. Add butter, sugar and simmer over low heat until done. Divide the bread crumb into small pieces and pour cold milk over it. After the bread has swollen, mash it with a fork and combine with the stewed carrots. Add to the resulting mass a raw apple, grated on a fine grater, an egg yolk and an egg white whipped into a thick foam. Grease a baking dish with butter and sprinkle with sugar, place the resulting mixture on it, cover with a lid and steam for 40 - 45 minutes.

Stewed vegetables in milk sauce.
From 10 months.
You will need: half a carrot, half a kohlrabi, half an onion, half a small head of cauliflower, ½ celery, 1 tbsp peas, 1 tbsp. A spoonful of butter, half a tablespoon of flour, a glass of milk, salt on the tip of a knife.
Wash the vegetables, peel, cut into small pieces. Stew all vegetables separately. You can steam them. If the peas are dried, first soak them in cold water for several hours. After the vegetables become soft, salt them and grind them in a blender. Pour over milk sauce.

Carrot casserole.
From 9 months.
You will need: 2 carrots, half a glass of milk, 1 teaspoon of ground crackers, 1 teaspoon of flour, 1.5 tablespoons of butter, ¼ glass of water, ¼ eggs, a pinch of sugar, salt on the tip of a knife.
Wash the carrots well, peel, wash again. Grate it on a fine grater. Simmer the carrots over low heat with water, half a tablespoon of butter and sugar until tender. Mix the stewed carrots with the sauce, the yolk and the white whipped into a thick foam. Place the resulting mass in a mold, previously greased with butter and sprinkled with breadcrumbs, put a few pieces of butter on top, put in the oven and bake. To prepare the sauce, fry the flour in the oven without oil, mix with milk, boil, stirring, for several minutes. Remove from heat and add half a tablespoon of butter.

Cauliflower soufflé.
From 7 months.
You will need: 150 g of cauliflower, 2 teaspoons of flour, half a tablespoon of butter, half an egg, ½ glass of milk, 1.5 tablespoons of sour cream, salt on the tip of a knife.
Peel the cabbage, rinse well, cut into small pieces. Steam it until done. Let the broth drain. Grind the cabbage to a thick puree in a blender. Place the cabbage puree in a saucepan with boiling milk, add butter mixed with flour. Boil while stirring continuously. In the hot puree, add butter, egg yolk, and white, foamed. Place the mixture in a greased pan, cover with a lid and steam for about 30 minutes. Sprinkle soufflé with sour cream and serve.

Cabbage cutlets.
From 2 years old.
You will need: 500 g of white cabbage, half a glass of milk, 2 eggs, 2 tablespoons of flour or semolina, 2 tablespoons of breadcrumbs, vegetable or butter for frying, salt on the tip of a knife.
Wash the cabbage, chop finely, transfer to an enamel bowl, add milk and simmer over low heat until tender. Remove from heat, add eggs into hot mixture, stirring constantly, and beat. Form cutlets from the resulting mixture, roll them in breadcrumbs and fry.

Beet cutlets with prunes.
From 2 years old.
You will need: 2.5 beets, 20 prunes, half an onion, 1 egg, 1 tablespoon of semolina, 2 tablespoons of breadcrumbs, half a glass of hot water, vegetable oil for frying, salt on the tip of a knife.
Wash the beets, peel them, rinse again. Grate on a fine grater, add hot water and simmer covered over low heat for 15 - 20 minutes. Rinse prunes under running water several times. Remove the seeds and boil in a little water or steam. Cut it into small pieces. Add egg, semolina to hot stewed beets and stir quickly. Combine the cooled mass with finely chopped onions and prunes fried in vegetable oil. Add salt, mix, form into cutlets, roll in breadcrumbs and fry.

Vegetable balls.
From 8 months.
You will need: 300 g of vegetables (carrots, cauliflower, potatoes, beets, zucchini), 2-3 tablespoons of breadcrumbs, 1 egg, 1 tablespoon of butter, half a glass of milk, salt on the tip of a knife.
Rinse the vegetables well with running water, peel them, and rinse again. Cut the vegetables into cubes. Separate the cauliflower into small florets. Dip the prepared vegetables into boiling water and add salt. 5 minutes after boiling, add milk and cook until the vegetables are soft. Remove the vegetables with a slotted spoon. While hot, rub through a sieve until smooth. You can use a blender. Add warm butter, breadcrumbs, and egg to the puree. Mix thoroughly. Strain the vegetable broth and bring to a boil. Using a teaspoon dipped in cold water, scoop up the prepared mass and drop into the boiling broth. Cook for 5 – 7 minutes. Remove the vegetable balls with a slotted spoon and serve slightly cooled.

Based on materials from the encyclopedia of baby food “Yum – Yum”.