Antioxidant-filled spinach is an ideal veggie for babies 8- to 10-months-old. Use frozen or fresh spinach to make your puree; fresh is better in fall, winter, and early spring. When purchasing fresh, choose spinach with dark green, blemish-free leaves that aren't wilted. Since spinach are part of the "dirty dozen" -- foods with the highest pesticide residue -- it's a good idea to buy organic. (Note: Some pediatricians recommend that you feed your baby commercially produced spinach puree instead of fresh, due to high levels of nitrates; consult your doctor for advice.)Step 2: Wash the Spinach
No need to wash frozen spinach. If you're making your puree with fresh spinach, remove stems and soak in cold water for two minutes. Rinse thoroughly under cool running water and pat dry with paper towels.Step 3: Cook the Spinach
Steam spinach until tender (about five minutes). Drain, rinse with cool water for three minutes to stop the cooking process.Step 4: Puree the Spinach
Puree spinach in a food processor or blender until smooth. Add water as needed to reach desired consistency; use breast milk or formula in place of water for a creamier texture.Step 5: Serve Spinach Puree
Spinach is an ideal mix-in with other veggies, grains, and protein. Try mixing spinach puree with:
- Sweet potatoes
- Russet potatoes
- Whole-wheat pasta
- Cheese sauce
- Brown rice and cheese sauce
- Cheese sauce
Cool spinach puree and refrigerate leftovers in BPA-free containers for up to 3 days. Freeze leftovers for up to three months. Thaw overnight in your refrigerator.
Note: Always check with your pediatrician before introducing your baby to a new food, particularly if your baby has food allergies. Additionally, some pediatricians do not recommend making your own carrot, beet, or spinach puree because these fresh veggies can be higher in nitrates.
Copyright © 2012 Meredith Corporation.