Name: Celery Root and Potato Puree with a Hint of Apple
Total time: 25 min
Yield: 4

This mild puree combines vitamin-rich celery root with filling potatoes. A small piece of apple adds a gentle, natural sweetness that many children really enjoy. The smooth texture is wonderful for those very first spoonfuls and is easy on a little tummy. It is a beautiful recipe to help your child explore the exciting world of solid foods.

Ingredients

100 g celery root (weighed after peeling)
100 g potatoes (weighed after peeling)
50 g mild apple (such as Gala, peeled and cored)
1 tbsp canola oil (or specific baby weaning oil)
approx. 50 ml water (reserved from boiling)

Preparation

Peel the celery root, potatoes, and apple, then cut them into small, even cubes. This ensures all ingredients cook evenly.
Place the vegetables and apple in a small pot and cover them with a little water. Cover with a lid and simmer over medium heat for about 15 minutes until soft.
Drain the remaining cooking water and catch it in a separate bowl.
Add the canola oil and blend everything very finely using an immersion blender. Gradually add the reserved cooking water until you reach a smooth, creamy texture with no lumps.
Let the puree cool down thoroughly. Always test the temperature on your lip or wrist before feeding your child.

Variations and Tips

If you want to vary the flavor, you can easily swap the celery root for parsnips or carrots.
For a thinner texture during the very first meals, simply add a little more water or breast milk.
The puree can be stored in an airtight container in the fridge for up to two days.
You can easily freeze this puree in ice cube trays and thaw exact portions as needed.
For the parents: Season any leftover puree with a little salt, pepper, and nutmeg for a delicious dinner side dish.

Allergy and Safety Notes

Celery is a known allergen. Always introduce new foods one at a time and in small amounts to easily observe any potential reactions. Many parents wait a few days between introducing new ingredients. Milk remains the primary source of nutrition for your child at this stage. If you have any uncertainties about starting solids or allergies, please speak with your pediatrician.

Nutritional Information

Celery root and potatoes provide valuable fiber for gentle digestion. The apple adds natural vitamin C, which helps the body absorb plant-based nutrients. The canola oil delivers important fatty acids that are valuable for brain development.

Preparation

Peel the celery root, potatoes, and apple, then cut them into small, even cubes. This ensures all ingredients cook evenly.

Place the vegetables and apple in a small pot and cover them with a little water. Cover with a lid and simmer over medium heat for about 15 minutes until soft.

Drain the remaining cooking water and catch it in a separate bowl.

Add the canola oil and blend everything very finely using an immersion blender. Gradually add the reserved cooking water until you reach a smooth, creamy texture with no lumps.

Let the puree cool down thoroughly. Always test the temperature on your lip or wrist before feeding your child.

Variations and Tips

If you want to vary the flavor, you can easily swap the celery root for parsnips or carrots.

For a thinner texture during the very first meals, simply add a little more water or breast milk.

The puree can be stored in an airtight container in the fridge for up to two days.

You can easily freeze this puree in ice cube trays and thaw exact portions as needed.

For the parents: Season any leftover puree with a little salt, pepper, and nutmeg for a delicious dinner side dish.

Allergy and Safety Notes