TOP-4 recipes with photos of preparing children's dishes from vegetables at home. Secrets and tips of chefs. Video recipes.
Vegetables are an important part of our diet. It is a source of vitamins, minerals, proteins, carbohydrates, sugars, vegetable fats, which are necessary for any organism, especially a growing one. The amount of vegetables and fruits eaten by a child depends on his health. And if kids eat fruits with pleasure, then vegetables are sometimes difficult to get them to eat. Therefore, parents have to be creative and come up with delicious vegetable dishes for children. In this review, we have selected TOP-4 successful recipes that little children will surely like and provide them with the necessary vitamins.
Healthy vegetables for children
Vegetables can be introduced into the child's diet from 4-6 months. The first of these dishes are vegetable purees. If you are making your own puree, use only fresh vegetables. The very first in the child's diet are zucchini, tk. they are hypoallergenic. After him, cauliflower and broccoli are introduced into the menu. The first one normalizes the bowel function, the second forms the musculoskeletal system and increases the body's resistance to infections. Also, these types of cabbage have hypoallergenic properties.
A little later, carrots and pumpkin are introduced into the baby's diet. Carrots are essential for normal growth and have a beneficial effect on vision. And pumpkin is rich in beta-carotene 5 times more than carrots, and pectin substances contribute to the elimination of toxic substances. Tomatoes are effective in preventing constipation. But to reduce the risk of food allergies, it is better to buy yellow tomatoes for children. However, there are no restrictions on the types of vegetables, they are all useful and necessary for children.
Vegetable stew for a child
A healthy vegetable stew made from seasonal vegetables can be prepared for a child from one year old. For one-year-old children, before serving, punch the vegetable stew in a blender or mash with a potato crush. For older children, cut the food into small cubes, then the vegetables will be tender, soft and very juicy.
- Caloric content per 100 g - 54 kcal.
- Servings - 3
- Cooking time - 35 minutes
Ingredients:
- Zucchini - 1 pc.
- Bulgarian pepper - 1 pc.
- Tomatoes - 0, 5 pcs.
- Salt to taste
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Butter - 10 g
Cooking a vegetable stew for a child:
- Peel the potatoes and cut into cubes.
- Peel the carrots, wash and cut into semicircles.
- In a saucepan, boil 300 ml of water and put the chopped potatoes and carrots in it. After boiling, cook vegetables for 10-12 minutes until soft.
- Cut the courgettes into quarters.
- Peel the Bulgarian pepper from the seed box and cut into cubes.
- Send the chopped zucchini with bell pepper to the pan and cook the vegetables for another 5-7 minutes.
- Scald the tomato with boiling water, remove the skin, cut the pulp into cubes and add them to the stew. Simmer everything together for 10-15 minutes.
- Season the vegetables with salt and add a lump of butter 2 minutes before the vegetable stew is finished cooking.
- If desired, the products can be whipped with a blender and you get vegetable caviar or mashed potatoes.
Chicken pasta soup
Soups are perfectly digested by the body, therefore they are very useful. This chicken soup includes chicken with spaghetti, so the vegetables will be subtle.
Ingredients:
- Onions - 1 pc.
- Celery root - 30 g
- Carrots - 1 pc.
- Vegetable oil - 3 tablespoons
- Chicken fillet - 2 pcs.
- Drinking water - 1 liter for cooking broth
- Spaghetti - 200 g
Cooking Chicken Pasta Soup:
- Wash the chicken fillet, cut into small pieces, cover with water and bring to a boil in salted water. Screw the heat on, cover the pot and cook the broth for 40 minutes until tender.
- In a frying pan in vegetable oil, fry the carrots grated on a coarse grater, chopped onions and chopped celery into quarters until soft. Then cool the vegetables slightly and beat with a blender in mashed potatoes.
- Dip spaghetti and vegetable puree into broth with boiled chicken fillet.
- Cover the saucepan with a lid, salt, and after boiling, cook under the lid until the spaghetti is cooked. The cooking time is indicated on the manufacturer's packaging.
Steamed vegetables
Steamed vegetables are healthy food not only for children, but for all ages. You can cook in this way any kind of vegetables, fresh or frozen. The latter can be pre-defrosted, but simply increase the cooking time by 5 minutes.
Ingredients:
- Broccoli - 80 g
- Cauliflower - 80 g
- Green beans - 80 g
- Sweet pepper - 80 g
- Carrots - 1 pc.
- Pumpkin - 100 g
- Vegetable oil - 1 tablespoon
- Salt to taste
- Ground black pepper - to taste
Steaming vegetables:
- Wash cauliflower and broccoli and disassemble into small inflorescences.
- Peel sweet pepper from seeds and cut into wide strips.
- Peel the carrots and pumpkin and cut into medium pieces.
- Wash the beans and leave whole or cut into 2-3 pieces.
- Place all vegetables in the steamer tray so that there is a small space between them for the passage of steam.
- Assemble the steamer: pour water into the tank to the desired mark, place the tray with vegetables and cover with a lid. Set a timer for 15-20 minutes.
- If you don't have a steamer, use the old method. Boil water in a saucepan, place a sieve on top so that it does not come into contact with boiling water, and put the vegetables in it. Cover the vegetable strainer with a lid and steam with a moderate boil of water until tender.
Broccoli casserole
Broccoli casserole for kids with a delicious cheese crust and sour cream dressing. This broccoli dish turns out to be much tastier than just boiled or stewed cauliflower alone.
Ingredients:
- Broccoli - 1 pc.
- Cauliflower - 1 pc.
- Eggs - 4 pcs.
- Spices to taste
- Ground nutmeg - 0.5 tsp
- Sour cream - 250 g
- Cheese - 200 g
- Milk - 1 tbsp.
To make a broccoli casserole:
- Wash cabbage (broccoli and cauliflower), dry, cut off the legs and disassemble into inflorescences.
- First dip the cauliflower in boiling salted water, and after 5 minutes broccoli and boil for another 5 minutes so that the cabbage does not boil.
- Drain the cabbage in a colander, rinse with cold water and place in a baking dish greased with vegetable or butter.
- With a mixer, beat the sour cream with eggs, add spices and nutmeg. Pour in milk and stir.
- Pour the resulting sour cream-egg mixture evenly over the vegetables so that they are almost covered with the sauce, and sprinkle with grated cheese on top.
- Send the broccoli casserole dish to the preheated oven to 210 ° C and bake for 30-40 minutes.
