Baltic Purée

Ingredients:

200g pumpkin

60g potato

10g salmon

1 teaspoon olive oil

Dill

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Peel and wash the pumpkin, then cut into small 1cm cubes after removing the seeds.

Peel and wash the potato, and cut into small 1cm cubes.

Cut the fish into small pieces after checking with the pad of index finger that there are no more bones.  

Loosely fill the flavour ball with dill.

Put everything in the steamer basket including the flavour ball.

Pour water into the tank (level 3) and start the cooking process.

Remove the flavour ball.

Remove the steamer basket.Put the cooking water to one side in a small container.

Transfer all the cooked food into the blender bowl with the olive oil.

Blend adding some of the cooking liquid until you obtain the desired consistency.

 

Cooking tip

Use a very sharp knife to cut the pumpkin.If you are frightened of cutting yourself due to the very hard skin, use a soup spoon to scrape out pieces of flesh before cutting into small cubes.

 

For those interested in nutrition

Dill is used in this recipe.  This very mild herb releases its flavour through the flavour ball.  In this way it poses no problem for baby’s digestion.  Dill is widely used with salmon to which it gives a slightly tangy favour, welcome in this very 

  • Age 7-8 months
  • Type of dish Soups and purées

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Baltic Purée

Baltic Purée

200g pumpkin

60g potato

10g salmon

1 teaspoon olive oil

Dill