After adapting, the baby’s puree will receive new ingredients, adding savory flavors to the fruits and juices. Savory purees should be cooked and prepared without condiments, seasonings, or salt, using the same verification method as with fruits. They should be made with few vegetables at first to help the baby adjust to digestion and the new flavor. Some babies may take days to accept the new food, but with repetition, they will adapt.

Pediatricians recommend that cooked vegetables should be mashed or passed through a sieve to stimulate chewing. Unlike puree made in a blender, which is liquid, the baby not only swallows it but also learns to chew.

In the first baby puree recipes, meat or chicken can be included in the cooking process. However, they should be removed before serving. Only include them in the baby's bowl once your baby can chew and is eating properly, as the meat fibers can cause choking. Ideally, puree should be offered at lunchtime at first. Since your baby's intestines will need a few days to adjust to the new foods, it's recommended not to overdo it. After a period of daily lunches, dinner can be introduced.

Ingredients such as parsnip, carrot, beetroot, pumpkin, and chayote are used in various recipes with lean beef or chicken breast. They can be varied and swapped for other vegetables. In addition, you can include greens such as kale or spinach, which will not only give a different color but also change the flavor and provide nutrients. Over time, mashed purees should become increasingly solid. The recipes should be updated, and new foods such as pasta can be included. Later, rice, beans with broth, and small diced meat will replace the liquid and soft baby purees.

Photo: Alessandro Leite