A soft baby puree combining iron-rich spinach with potato. A nourishing and easy lunch for babies who begin eating green vegetables from the eighth month of age.
Boil the chopped potato in a little water for about 15 minutes, until tender.
Add the washed spinach to the pot for the final 3 minutes and cook until wilted.
Blend the cooked ingredients with the olive oil and a few drops of lemon juice. Adjust the consistency with boiled, lukewarm water and serve lukewarm.
Important: Do not add salt to baby food. Wash the spinach thoroughly and use it fresh. Introduce new foods one at a time, follow the 3-day rule, and watch for signs of an allergic reaction. Consult your child’s pediatrician about their feeding routine. Use the puree that same day; do not keep it for later days.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
