Name: Spring Kohlrabi and Carrot Puree for Starting Solids
Total time: 25 min
Yield: 4

This light vegetable puree featuring mild spring vegetables is wonderful for early solid food experiences. Kohlrabi and carrots offer a delicate flavor and are generally very gentle on your baby's digestion. The smooth texture gently introduces your child to new tastes, while milk remains their primary source of nutrition.

Ingredients

100 g kohlrabi (weighed after peeling)
100 g carrots (weighed after peeling)
1 tbsp baby weaning oil (such as rapeseed oil)
A splash of water for cooking and blending

Preparation

Peel the kohlrabi and carrots thoroughly. Cut the vegetables into small, evenly sized cubes.
Place the diced vegetables in a small pot with a little water. Cover and let them steam over medium heat for about 15 minutes until very soft.
Transfer the soft vegetables and the cooking water into a tall container. Blend everything with an immersion blender until you have a very smooth, creamy puree with no lumps.
Stir the weaning oil into the warm puree. Allow the puree to cool to body temperature before feeding, always doing a quick temperature check first.

Variations & Tips

Many babies prefer a slightly runnier consistency at the beginning. Simply add a few extra spoons of boiled water or breast milk.
For a lovely variation, you can later swap the carrot for parsnip or pumpkin.
This puree is great for batch cooking. Stored in an airtight container, it keeps in the fridge for up to two days.
The puree also freezes beautifully. Portion it into ice cube trays so you can easily thaw small amounts as needed.

Allergy & Safety Information

This recipe is naturally low in allergens and does not contain any of the top 14 major allergens. Introduce new ingredients one at a time and in small amounts to observe how well they are tolerated. At first, two to six spoonfuls are often plenty. You can slowly increase the amount to 100 or 200 grams over time. If you have any questions or concerns about introducing solid foods, please speak with your pediatrician.

Nutritional Information

Carrots provide valuable beta-carotene, which the body converts into vitamin A to support healthy vision. Kohlrabi offers a gentle source of vitamin C. The added oil helps your child's body absorb these fat-soluble vitamins effectively.

Preparation

Peel the kohlrabi and carrots thoroughly. Cut the vegetables into small, evenly sized cubes.

Place the diced vegetables in a small pot with a little water. Cover and let them steam over medium heat for about 15 minutes until very soft.

Transfer the soft vegetables and the cooking water into a tall container. Blend everything with an immersion blender until you have a very smooth, creamy puree with no lumps.

Stir the weaning oil into the warm puree. Allow the puree to cool to body temperature before feeding, always doing a quick temperature check first.

Variations & Tips

Many babies prefer a slightly runnier consistency at the beginning. Simply add a few extra spoons of boiled water or breast milk.

For a lovely variation, you can later swap the carrot for parsnip or pumpkin.

This puree is great for batch cooking. Stored in an airtight container, it keeps in the fridge for up to two days.

The puree also freezes beautifully. Portion it into ice cube trays so you can easily thaw small amounts as needed.

Allergy & Safety Information