Made for families looking for a salt-free, smooth meal during a baby's transition to solids, this purée simmers lean beef leg with carrot, potato and courgette in a pressure cooker. Enriched with olive oil rather than butter, it contains no dairy, making it suitable for babies sensitive to lactose. Shredding the meat and pushing it through a fine sieve takes a little extra care, but the result is a fibre-free, heart-healthy meal.
Put the cubed beef leg into the pressure cooker and add enough water to cover it, seal the lid and, once it comes up to pressure, continue cooking over low heat.
Carefully release the pressure and open the lid, add the carrot, potato and courgette, then seal again and continue cooking until the vegetables are soft.
Drain the beef and vegetables, keeping some of the cooking water aside, shred the meat and blend it with the vegetables, then stir in the olive oil and use the reserved water to reach a smoothness suited to your baby's age.
Push the smooth purée through a fine sieve to catch any small fibres, then divide it into single-portion containers ready to serve.
Do not add salt or spices for your baby; their palate is not ready for them yet. You can freeze the purée in ice-cube trays and use it within a month.
Swapping the courgette for pumpkin when in season makes the purée sweeter and thicker; you may need to add a little more cooking water in that case.
Admin DadaGastro · verified in test kitchenBebeğim 8 aylık, düdüklüde 20 dakikada pişen etin ne kadar yumuşadığını görünce şaşırdım, süzgeçten geçirince hiç lif kalmadı.
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