A soft baby puree combining iron-rich spinach and potato. It's a nutritious, practical lunch for babies getting acquainted with green vegetables from the eighth month onward.
Boil the chopped potato with a little water for about fifteen minutes, until soft.
Add the washed spinach to the pot in the last three minutes and cook together until wilted.
Blend the cooked ingredients together with olive oil and a few drops of lemon juice. Adjust the consistency with warm boiled water and serve warm.
Important: Do not use salt in baby food. Wash the spinach thoroughly and use it fresh. Introduce new foods one at a time, following the three-day rule, and watch for signs of allergy. Consult your pediatrician about your baby's diet. Consume the puree the same day.
To help the spinach's iron absorb better, you can add a few drops of lemon juice to the puree; vitamin C improves iron absorption. A tsp of olive oil gives the puree a smoother texture.
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