First Vegetable Puree

1.5 cups carrots, potatoes, sweet potatoes, butternut squash, or pumpkin, peeled.

Chop the vegetables into small pieces. Put in a steamer or colander set over boiling water and cook for 15-20 minutes, or until tender. Alternatively, place in a pan, pour over just enough boiling water to cover, and simmer, covered, for 15 minutes or until soft.

Blend the vegetable to a puree using some of the liquid from the bottom of the steamer or the pan.

Spoon a little puree into your baby's bowl and serve lukewarm. Pour the remainder into an ice-cube tray and freeze.

Variation:
Substitute other root vegetables, such as parsnip or rutabaga. Chop, cook, and blend as described above.

TIP: The amount of liquid needed when blending depends on whether your baby finds swallowing difficult. A general rule is to make an absolutely smooth, very runny puree, akin to runny yoghurt.

TIP: Do not puree potatoes or sweet potatoes in a food processor - the mixture will become starchy and gluey. Use a food mill or sieve.