Spinach and Potato Puree with Egg for Babies

<h2>Introduction</h2><p>This smooth spinach and potato puree with a hard-boiled egg makes a wonderful vegetarian meal for the start of the weaning journey. The combination of mild potatoes and gentle spinach is often well received by many babies. At the same time, this dish provides valuable building blocks for the rapid growth happening during this exciting phase.</p><h2>Ingredients</h2><ul><li>150 g potatoes (ideally organic)</li><li>100 g fresh baby spinach</li><li>1 egg (organic)</li><li>1 tbsp refined rapeseed oil (or specific baby weaning oil)</li><li>3 to 4 tbsp water (or unsalted cooking liquid)</li></ul><h2>Preparation</h2><ol><li>Peel the potatoes, cut them into small cubes, and boil them in a pot with a little water for about 10 to 12 minutes until soft.</li><li>Wash the baby spinach thoroughly, drain it, and add it to the potatoes for the last 2 minutes of cooking until it wilts.</li><li>Meanwhile, boil the egg in a separate pot for 10 minutes until hard, then cool it under cold water and peel it.</li><li>Place the potatoes, spinach, and the hard-boiled egg into a tall blending jug along with the oil and a splash of water.</li><li>Blend everything with an immersion blender until a very smooth, creamy consistency is reached.</li><li>Allow the puree to cool down well and always test the temperature on your lip or wrist before feeding your child.</li></ol><h2>Variations & Tips</h2><ul><li><strong>Sweet Potato Twist:</strong> Simply swap the regular potatoes for sweet potatoes to give the puree a mildly sweet flavor.</li><li><strong>Storage:</strong> The puree keeps well in the fridge for up to two days when covered. If you are batch cooking, it is best to freeze only the spinach and potato mixture and boil a fresh egg when serving.</li><li><strong>Adjusting Texture:</strong> For older babies who already enjoy more texture, you can simply mash the potatoes and egg with a fork instead of blending them finely.</li><li><strong>Family Meal Tip:</strong> Cook a larger batch of potatoes and spinach. For the parents, this vegetable base tastes wonderful seasoned with a little nutmeg, salt, and topped with a fried egg.</li></ul><h2>Allergy & Safety Information</h2><p>This recipe contains egg, which is a common allergen. Introduce new ingredients individually and in small amounts at first. Waiting three days after the first taste helps you observe any potential reactions clearly. Make sure the egg is completely cooked through. If you have any uncertainties about introducing solid foods or food allergies, please speak with your pediatrician.</p><h2>Nutrition Information</h2><p>Fresh spinach provides important plant-based iron, while the egg serves as an excellent source of high-quality protein and additional nutrients. Potatoes contribute complex carbohydrates for sustained energy and contain vitamin C. This vitamin C helps your baby's body absorb the plant-based iron from the spinach optimally.</p>