Children's dishes from vegetables recipes. Simple vegetable dishes: recipes for children and diets

The age of one and a half years is the time to expand the diet of the child. His digestive system improves, the number of teeth increases, which helps him chew harder foods. Mom does not need to carefully chop food, as in the first year of life. The components of the dishes can be cut into small pieces without resorting to a meat grinder and a blender. A varied menu introduces the baby to new tastes and provides valuable vitamins and minerals.

The diet of a child after a year should be made taking into account the recommendations of specialists.

The diet of a one and a half year old child

The diet of children after one and a half years includes 5 meals. Three of them are main and two are snacks. Some kids refuse the second breakfast, switch to 4 meals a day with a break between meals at 4 hours. Whatever the habits of the baby, the main thing is to invite him to the table at the strictly allotted time. This will develop a food reflex and create favorable conditions for the digestion of food.

The diet of the child after a year

When choosing food for a child after a year, light dietary products should be preferred. The children's menu must include cereals, light soups, sour-milk dishes, fish and meat cutlets. For dressing dishes, you should use vegetable oil, low-fat sour cream. It is allowed to add salt, herbs, ground pepper.

Porridge, vegetables, meat on the menu

Kashi can be served every day, at any time. The most valuable of them are oatmeal and buckwheat, which contain many useful trace elements. Rice is well digested, but it should be limited if there is a tendency to constipation. Less popular corn and millet porridge is a source of silicon, calcium and phosphorus. You can also offer barley groats, which contain iron and potassium, and barley is introduced after three years.

Vegetables and fruits can be given every day, in any form. They contain fiber, which prevents constipation and promotes easy digestion. Summer is the best time for light salads. Baked vegetables, mashed potatoes are suitable as a side dish at any time of the year.

The children's menu should be not only varied, but interesting and beautiful.

For cutlets and meatballs, it is worth using lean meats - turkey, beef, veal. A blender, a double boiler and a slow cooker will help to prepare it. Low-fat fish dishes should be in the diet at least 2 times a week. A piece of baked fish will give the body important amino acids, iodine, potassium, lecithin, magnesium, phospholipids. However, it should be remembered that fish is a strong allergen.

Eggs, dairy products and fats in the diet

Milk, fermented milk and dairy products give children calcium, potassium, magnesium, phosphorus, protein, vitamin D. They contain milk sugar, easily digestible acids, carbohydrates, and minerals.

From cottage cheese you can make cheesecakes, casseroles, lazy dumplings, which you can already try for your baby.

Chicken eggs are valued for amino acids and lecithin. A whole egg can be given to a grown-up child for breakfast every other day or steamed scrambled eggs from it, added to dishes. If you are allergic to protein, it is removed from the menu. You can also try dietary quail eggs.

A child older than a year can be given a whole egg (every other day, or half a day), and not just the yolk

Fats are oils (sunflower, olive, butter, corn) that are useful in their own way. The vitamins, minerals and fatty acids they contain give strength and support metabolism. The daily norm of butter at the age of 2 years is from 6 to 10 grams. (including adding to cereals, puddings, casseroles).

Bread, pasta and sweets

In the diet of children of one and a half years of age, pasta from durum wheat may be present. They contain carbohydrates, vitamins B1, B9, PP, B2, calcium, phosphorus and other trace elements. Up to 2 years, the inclusion of bakery products with bran is not recommended by WHO and pediatricians, among whom is Dr. Komarovsky. However, at 1.5 years old, you can introduce a child to bread made from rye flour.

The daily norm of black bread should not exceed 10 grams. In total, a two-year-old child is allowed to eat up to 100 grams of bread per day (70 grams of wheat and 30 grams of rye). If a child refuses bread, do not insist - it will be completely replaced by cereals.

Sweets and chocolate should be given to the baby in a very limited amount, it is better to prefer dried fruits and biscuits (see also:)

You should not include sweets and confectionery in the diet of a 1.5-year-old baby. Once a week, you can marshmallow, marmalade, marshmallows, honey, biscuit cookies and dried fruits (see also:). The daily norm of sugar is 40 grams (sugar added to cereals, pies, cottage cheese is considered).

Harmful and heavy food from an adult table at this age should not be tried. Under the ban are heavy, fatty, fried foods. You can not give mushrooms, pickled vegetables, smoked meats, seafood, marinades. The taboo applies to concentrated juices, soda, margarine and spread, coffee.

Menu for the day in 1.5-3 years

A varied and balanced diet is the basis for the harmonious development of a 1.5-2 year old child. The basis of the children's diet should be products with a protein content - eggs, fish, meat, dairy products.

The daily correct set of dishes that should be given to the baby is shown in the table:

Name of the dish	Age 1.5-2 years	Age 2-3 years
Breakfast
Liquid buckwheat porridge with milk	150 ml	180 ml
Steam omelet	50 g	60 g
Fruit juice	100 ml	140 ml
Dinner
Beet salad with sour cream	30 g	50 g
Vegetarian vegetable soup	50-100 ml	150 ml
Lean beef puree or pâté	50 g	70 g
Macaroni boiled with butter	50g	50-60 g
Dried fruits compote	70 ml	100 ml
afternoon tea
Kefir	150 ml	180 ml
Biscuit or oatmeal cookies	15 g	15 g
Fruits (apple, banana, pear)	100 gr	100 gr
Dinner
Vinaigrette or fresh vegetable salad with butter	100 gr	100 gr
Fish meatballs	50 gr	70 gr
Mashed potatoes	60-80 gr	100 gr
Tea with milk	100 ml	100 ml
Total calories:	1300 kcal	1500 kcal

The calorie content of the daily ration is distributed evenly 30%/35%/15%/20% (breakfast/lunch/snack/dinner). Nutritionists and WHO recommend calculating calories and sticking to a similar ratio during feedings. If the child asks for food at night, it is better to feed him with kefir, low-fat yogurt or milk.

Weekly menu for kids 1.5-2 years old

In order for the baby to eat with appetite, his menu should be as diverse as possible.

Despite the limited time for cooking, it is important for the mother to diversify the child's diet as much as possible and introduce him to new tastes. It will also be an additional preparation for kindergarten, where children do not have to choose what to eat. An approximate menu for a week after 1 year and 6 months is shown in the table:

Day of the week	Type of meal	Dishes
Monday	Breakfast	Semolina porridge, wheat bread, weak tea with sugar.
	Dinner	Light vegetable soup, grated beetroot salad, steam cutlet, mashed potatoes, compote.
	afternoon tea	Fruit juice, cottage cheese, bun.
	Dinner	Vegetable stew, bread, tea.
Tuesday	Breakfast	Oatmeal porridge with milk, bun, cocoa.
	Dinner	Beetroot, salad of grated carrots and apples, fish meatballs, barley porridge, berry juice.
	afternoon tea	Biscuits, yogurt.
	Dinner	Potato stew with chicken fillet
Wednesday	Breakfast	Rice porridge, raisins, milk.
	Dinner	Soup with meatballs, cabbage and carrot salad,
	afternoon tea	Compote, cheesecakes (more in the article:).
	Dinner	Steamed vegetables, juice.
Thursday	Breakfast	Steam omelette, brown bread, tea (we recommend reading:).
	Dinner	Vermicelli soup, fresh cucumber, millet porridge, goulash, compote.
	afternoon tea	Dietary crispbread, kefir.
	Dinner	Fish cutlet, mashed potatoes, compote.
Friday	Breakfast	Curd casserole, tea.
	Dinner	Rice soup, fresh tomato, stewed vegetables with meat, jelly.
	afternoon tea	Cheese sandwich, berry compote.
	Dinner	Bread with butter and cheese, buckwheat porridge with milk, tea.
Saturday	Breakfast	Steam omelet, cottage cheese, compote.
	Dinner	Green cabbage soup, cabbage salad, battered chicken cue ball, buckwheat porridge.
	afternoon tea	Oatmeal cookies, ryazhenka (see also:).
	Dinner	Vegetable ragout, jelly.
Sunday	Breakfast	Lush pancakes with gravy, cocoa.
	Dinner	Soup with dumplings, fresh cucumber, pasta, beef meatballs, compote.
	afternoon tea	Baked apple, bread and butter, tea.
	Dinner	Steam vegetables and fish, bread, tea.

In my mother's piggy bank: useful recipes

It is important for mom to carefully consider both the selection of products for the child, and their careful culinary processing. It is advisable to make cottage cheese, jelly, yogurt, minced meat, oatmeal and shortbread cookies on your own. Finished products are not always stored in proper conditions, and manufacturers are often silent about their composition. It is necessary to gradually master the recipes for children's dishes and introduce them to the child.

Millet porridge "Caprizka"

Millet porridge "Caprizka"

Initially, boil a viscous porridge from millet, pouring half a glass of cereal with a glass of hot water. After that, add a little sugar and salt to a saucepan with millet and cook until cooked, cool to 40 degrees and serve with one of the fillers:

• finely chopped dried apricots and raisins, nuts and butter;
• carrot puree (chopped carrots should be stewed first, and then mixed with porridge and decorate the dish with prunes);
• pieces of stewed fillet, laid out on porridge.

Delicate chicken cream soup

To prepare one serving, you need to make a broth by boiling 20 grams of chicken fillet in 150 ml. water and adding salt, half an onion and carrots to it. Grind the finished meat and vegetables with a blender, adding half the broth, grind. Separately, dry a tablespoon of flour in a pan, add the rest of the broth and 1 tsp. butter. Keep on fire until thickened, stirring constantly.

Mix the sauce and mashed meat puree with vegetables. Cook over low heat for 10 minutes. In parallel, combine a fresh egg with 30 ml. warm boiled milk, boil until thickened in a water bath. Add the resulting mixture to a slightly cooled soup and mix. Serve with greens.

Beets stewed with prunes

Beets stewed with prunes

Grate medium-sized red beets on a coarse grater. Melt 1 teaspoon of butter in a frying pan and heat the chopped root vegetable on it. Add 50 grams of chopped prunes, salt and sugar, cover and simmer over low heat until tender. It is important to stir every 2 minutes so that the beets become tender and fragrant.

Fish stewed in milk

Prepare a good cod fillet, sprinkle with salt. Separately chop the new potatoes, add water and cook until half cooked in a ceramic pot. Drain the water, add the chopped half of the onion, prepared fish. Pour the products with a glass of milk and simmer over low heat for 20 minutes. Decorate with herbs before serving.

Meat soufflé

chicken soufflé

Grind 350 grams of a good tenderloin in a blender or food processor. Continuing to beat, add a little salt, 50 gr. butter, a good raw egg. Gradually pour in 0.5 cups of low-fat cream. Put a well-prepared mass into an oiled form, which must be placed in a bowl of boiling water and sent to a preheated oven.

During baking, it is important to ensure that there is always boiling water in the bowl, add it when it evaporates. Signs of the readiness of the dish are an increase and compaction of the mass, its separation from the walls of the mold. Before you finally take out the dish, mom should try it. Soufflé can be served on a flat plate with greens and fresh tomato.

Rice casserole with cottage cheese

Rice casserole with cottage cheese

Boil fluffy rice. Add raisins, beaten egg with a little sugar, butter and mashed cottage cheese. Mix well the learned mass and put it on a baking sheet, pre-oiled and covered with breadcrumbs. From above, grease the mass with the previously connected egg and sour cream or pour with ghee. Bake for 10 minutes at medium temperature. Serve garnished with berry syrup.

Note to mom

A two-year-old baby may refuse dishes prepared by his mother. New products can cause particular rejection. Dr. Komarovsky does not recommend insisting.

13510 0

Carrot puree

Chop the washed and peeled carrots, pour a small amount of boiling water, add sugar and simmer covered over low heat for 30-40 minutes, stirring and adding boiling water if necessary.

When the carrot becomes soft, rub it through a sieve, pour in hot milk, salt and boil for another 2-3 minutes.

When serving, season with butter or vegetable oil.

Carrots - 120 g, milk - 30 ml, sugar - 5 g, butter - 5 g.

Mixed vegetable puree

Stew carrots, cabbage and turnips in a small amount of water under a lid until half cooked, then add sliced ​​potatoes and simmer all together for another 30 minutes. 10 minutes before the end of the stew, add green peas. Stewed vegetables wipe hot, salt, pour in hot milk, stir, boil. After removing from the stove, beat the puree so that it is lush, season with butter.

Potatoes - 70 g, carrots - 40 g, cabbage - 30 g, swede - 20 g, green peas - 20 g, milk - 10 ml, butter - 5 g.

Beet puree

Peel the boiled beets, pass through a meat grinder, add vegetable oil, a little lemon juice, salt and heat under the lid. When serving, pour mashed potatoes with sour cream and sprinkle with chopped herbs.

Beets - 100 g, sour cream - 10 g, vegetable oil - 3 g, greens - 2 g.

Beet puree with apples

Boil the beets, peel, pass through a meat grinder, add the apple grated on a fine grater and sugar, mix, season with butter and simmer over low heat for 8-10 minutes. When serving, pour mashed potatoes with sour cream.

Beets - 80 g, apples - 60 g, sour cream - 10 g, sugar - 8 g, butter - 5 g.

Pumpkin puree

Cut the pumpkin, peeled from the skin and seeds, into pieces, stew with butter without adding water until tender. Then wipe hot through a sieve, add milk sauce, bring to a boil. Drizzle with butter before serving.

Pumpkin - 150 g, milk sauce - 50 g, butter - 5 g.

Pumpkin puree with dried apricots

Stew peeled and diced pumpkin in sour cream. Cook dried apricots in a small amount of water, season with sugar and flour, mashed with butter, combine with pumpkin. Bring the puree to a boil, stir until smooth.

Pumpkin - 150 g, sour cream - 40 g, dried apricots - 40 g, sugar - 15 g, flour - 5 g, butter - 5 g.

Pumpkin puree with apples

Cut the peeled pumpkin into slices and cook in a sealed container with a little water until soft. Then add peeled, sliced ​​apples and continue cooking until tender, stirring often. Rub boiled pumpkin and apples through a sieve, add sugar, butter and bring to a boil.

Pumpkin - 100 g, apples - 50 g, water - 30 ml, sugar - 8 g, oil - 5 g.

Vegetable stew

Cut carrots and turnips into cubes, pour over hot milk and simmer until half cooked, then add sliced ​​potatoes, finely chopped white or cauliflower, butter and continue simmering for 20-25 minutes. 10 minutes before readiness, put green peas and sour cream in the stew.

Potatoes - 100 g, cabbage - 50 g, carrots - 50 g, turnips - 20 g, green peas - 20 g, butter - 5 g, sour cream - 15 g.

Vegetable ragout with fruits

Diced carrots and rutabagas with butter in a small amount of water, add diced peeled zucchini, raisins and pitted prunes, pour sour cream sauce and simmer for 20 minutes. Then add slices of peeled apples, sugar and simmer for another 5 minutes.

Carrots - 40 g, zucchini - 40 g, swede - 40 g, apples - 40 g, prunes - 20 g, raisins - 5 g, butter - 10 g, sour cream sauce - 75 g, sugar - 5 g.

Potato roll with carrots and cottage cheese

Pass the boiled potatoes hot through a meat grinder, add flour, egg, mix, put in an even layer on a napkin moistened with water, put carrot puree mixed with grated cottage cheese, raw egg and sugar in the middle. Connect the edges of the napkin, put the roll seam down in the pan, brush with egg mixed with sour cream, and bake in the oven. Serve with butter.

Potatoes - 150 g, carrots - 30 g, cottage cheese - 15 g, flour - 5 g, eggs - 1/3 pcs., sugar - 2 g, sour cream - 5 g, butter - 7 g.

Potato roll with egg

Pass boiled and peeled potatoes through a meat grinder, add flour to it, mix. For minced meat, combine finely chopped, hard-boiled eggs with onions fried in butter.

Put a layer of potatoes 1-1.5 cm thick on a floured cutting board, put a layer of minced meat on it, roll it up in the form of a roll and transfer it to a greased frying pan. Sprinkle the top of the roll with melted butter and brush with sour cream.

Potatoes - 150 g, flour - 10 g, eggs - 1/2 pc., onion - 10 g, butter - 8 g, sour cream - 5 g.

Carrot steam soufflé

Stew peeled and sliced ​​carrots with butter in a small amount of milk, then pass twice through a meat grinder, add the rest of the milk, semolina, sugar, egg yolk, mix, add whipped protein. Put the carrot mass in a greased form, level it and cook in a water bath until tender. Serve with butter.

Carrots - 150 g, milk - 50 ml, semolina - 10 g, eggs - 1/2 pc., butter - 5 g, sugar - 10 g.

Carrot-apple soufflé

Stew chopped carrots with butter in a small amount of water, rub through a sieve, add semolina and sugar and cook for 10 minutes, stirring constantly. Then add the grated peeled apple, egg, mix, put in a greased form and bake in the oven.

Carrots - 100 g, semolina - 8 g, butter - 5 g, sugar - 8 g, apples - 50 g, eggs - 1/2 pc.

Note to parents

1. To clean wilted and dried vegetables, they are pre-soaked in cold water to swell.

2. If caterpillars or other agricultural pests are found in the cabbage, the cabbage must be dipped in cold salted water (50 g of salt per 1 liter of water), the caterpillars will emerge. After that, the cabbage should be washed well.

3. In order for white cabbage to lose its bitter taste, it must be immersed in boiling water for 2-3 minutes before use.

4. Red cabbage will become softer if you pour boiling water over it before use.

5. Bitterness from onions can be eliminated by putting them in cold water for a few minutes or sprinkling chopped onions with vinegar, and after a few minutes, drink the liquid.

6. So that the onion acquires a golden color during frying, does not burn, it must be breaded in wheat flour.

7. Washed green onions should be used immediately for food, as wet onions quickly deteriorate during storage.

8. Garlic and onions for salads should be cut just before serving, as their bactericidal substances quickly disappear.

9. To make it faster and easier to peel young potatoes, they should first be dipped in boiling water and then poured over with cold water.

10. To remove the skin from a fresh tomato, you need to lower it for a few seconds in boiling water, and then in cold water.

11. Cut fresh tomatoes only with a sharp knife, otherwise the slices will turn out crumpled and the juice will flow out of them.

12. Salads from raw vegetables are best salted just before serving, otherwise the vegetables will release a lot of juice.

14. So that the beets do not paint over the rest of the vegetables in the vinaigrette, they must be seasoned separately with vegetable oil, and then combined with the rest of the vegetables.

15. To make floury potatoes less boiled when cooked in their skins, cucumber or cabbage pickle or a little vinegar should be added to the water.

16. Fried potatoes are tastier if they are not salted immediately, but only after they are half cooked.

17. Before baking potatoes in the oven, they should be pricked with a fork, then the potatoes will not burst.

18. Cabbage for minced meat cannot be salted before frying, otherwise the minced meat will be wet; salt it only after cooling.

19. Cauliflower will become more delicious if you add a little milk to the water for boiling it (1/2 cup per 2 liters of water).

20. To preserve the green color of some vegetables (green peas, green beans), they must be boiled in a large amount of water at a rapid boil without a lid. In this case, acids from vegetables, which destroy chlorophyll during cooking, pass into water and partially evaporate.

V.G. Liflyandsky, V.V. Zakrevsky

The recipes below are highly digestible, digestible and contain the most beneficial substances (eg proteins, fats, carbohydrates and various vitamins) that are necessary for the health of a growing organism.

Zucchini stew

Ingredients : take 3 zucchini, half a glass of green peas, 2 or 3 tomatoes, a head of cauliflower, 1 onion, 3 tablespoons of vegetable oil, 1.5 cups of sour cream, parsley and salt to taste.

Recipe : three zucchini are peeled and cut into small pieces in the shape of diamonds, then the peeled zucchini is fried in vegetable oil along with onions and two or three tomatoes, half a glass of green peas and chopped cauliflower are added there. The resulting dish is poured with a glass of sour cream, salt is added to taste and stewed for five to ten minutes. The prepared dish can be sprinkled with parsley and served.

GREEN BEANS BAKED WITH EGGS

Ingredients : you need to take 400 or 500 g of green beans, 3-4 eggs, one tablespoon of flour, 4 tablespoons of milk, 3 tablespoons of vegetable oil and salt to taste.

Recipe : 400 or 500 g of green beans are boiled for two to three minutes in lightly salted water, then drained and three tablespoons of vegetable oil are added. All eggs are beaten and stirred with flour and milk. Salted to taste. String beans with butter are poured with the resulting mass of eggs, milk and flour, then baked in the oven.

STEWED EGGLANTS WITH SOW VEGETABLES

Ingredients : take 4-5 eggplants, 2-3 onions, carrots, parsley root and celery root, half a head of cabbage, 4-5 cloves of garlic, 4 tomatoes, 2 teaspoons of flour, 5 tablespoons of vegetable oil, herbs, salt to taste.

Recipe : it is necessary to wash the eggplants and cut them lengthwise into four parts, but not completely, then they are boiled until fully cooked in salted water. After the eggplants are completely ready, the salty water is drained off, the eggplants are placed under the press. They take onions, carrots, as well as celery root and parsley root, cabbage, all greens (parsley or dill), garlic is cut into small pieces, then chopped slices of vegetables are fried in vegetable oil. The finished mass is placed in an eggplant and everything obtained is placed in a saucepan, poured with sauce (which is previously prepared from four tomatoes, five tablespoons of flour, with the addition of vegetable oil and salt to taste) and boiled until fully cooked. Cooking must be done on low heat.

PUMPKIN PORRIDGE SRISOM

Ingredients : 900 pumpkins, 3 tablespoons rice, 3 tablespoons with butter, half a glass of milk, 2 tablespoons sugar, salt to taste.

Recipe : take a pumpkin and peel it, then cut it into small cubes. The cut cubes are poured with milk and three tablespoons of sugar, three tablespoons of rice and salt are added to taste. Stew this dish with a closed lid, preferably over low heat. After full readiness, season with three tablespoons of butter.

Ingredients : take 900 g of pumpkin, 3 chicken eggs, half a glass of sour cream, 2 tablespoons of milk, a tablespoon of sugar and salt to taste.

Recipe : they take the pumpkin and peel it, then cut it into small cubes and add milk, salt to taste and a tablespoon of sugar. The resulting mass is stewed in a saucepan with the lid closed until fully cooked. beaten eggs). The pan is placed in the oven and baked.

ROASTED Zucchini

Ingredients : you need to take 5 zucchini, 7 tablespoons of oil, 3 tbsp. spoons with flour, 5 cloves of garlic, salt to taste, parsley and dill.

Recipe : peel the zucchini and cut them into small pieces, add a little salt and dry for 20-30 minutes. Dried zucchini must be rolled in 3 tbsp. flour. Then lay them in a buttered pan and fry. Grind the garlic, and then add the zucchini. 5 minutes before readiness, you can sprinkle the dish with dill and parsley and season with 5-6 tablespoons of sour cream.

VEGETABLE CUTTERS

Ingredients : take 5 zucchini, 1.5 cups with wheat flour, 2-3 chicken eggs, half a glass of vegetable oil, 5 tablespoons of sour cream, parsley, dill and salt.

Recipe : it is necessary to clean the zucchini and remove the core from it. Then rub on a medium grater. A little salt is added to the grated zucchini, and after about 20-30 minutes, the zucchini is squeezed. Dried zucchini add one glass of wheat flour, two eggs and parsley (or dill). All ingredients are mixed until the most homogeneous mass. The resulting thick mass is formed into meatballs and fried in a pan until fully cooked. You can serve the dish with sour cream.

BEANS PASTE WITH ONIONS AND MEAT

Ingredients : take 2 cups of beans, 500 gr. beef meat, 2 onions, a glass of milk, 7 yolks, vegetable oil, a spoonful of flour and salt.

Recipe : first you need to soak the beans, then boil them until fully cooked and drain the water. The resulting beans are passed through a meat grinder and one tablespoon of flour, seven yolks, a spoonful of butter are added and poured with one glass of milk. This mass is stirred. Beef must also be passed through a meat grinder. Then it is fried with small pieces of onion. Next, take the form and grease it with vegetable oil. We spread it in such a layer: beans - meat - beans. We level the surface with a wooden spatula or spoon, lightly grease the top layer with vegetable oil and bake until fully cooked in the oven. After full readiness, you can sprinkle the dish with herbs and serve with sour cream.

GREEN BEANS WITH SOW VEGETABLES

Ingredients : take 400 gr. green beans, 3 onions and 3 carrots, vegetable oil, sour cream, 2 yolks, a tablespoon of ground crackers and salt.

Recipe : boil the beans in water with a small amount of salt, then strain. Next, we take the form and grease it with vegetable oil, then sprinkle with one tablespoon of ground crackers and lay the first layer of pre-prepared green beans. The second layer of our dish is a layer of grated carrots (it is advisable to grate carrots on a coarse grater), then puts a third layer of beans. The fourth layer is finely chopped three onions, then again a layer of green beans. Then we prepare the sauce: we take two tablespoons of sour cream and beat with two yolks. Lubricate the top of our dish with the resulting sauce and bake in the oven.

TOMATOES AND PASTA CASING

Ingredients : take about 120-130 gr. medium pasta, 5 tomatoes, butter or vegetable oil (fat is possible), 4 tablespoons of sour cream, 2 eggs, 60 gr. cheese, any greens.

Recipe : boil the pasta in salted water. Pour the tomatoes with boiling water and peel, then cut. We take the form and grease it with oil or fat and lay the boiled pasta with the first layer. On the first layer of pasta, put the second layer of grated hard cheese. Lay the tomato slices on the cheese. Next, take two eggs and beat with four tablespoons of sour cream. Pour the resulting mass of sour cream with eggs on top of the tomatoes and sprinkle with grated cheese again. We cook our dish in the oven for about half an hour until cooked. Let's put it on the table!

CARROT WITH EGGS AND COTTAGE CHEESE

Ingredients : take 50 gr. cheese, 2 eggs, 150 gr. carrots, vegetable oil and salt.

Recipe : take a vegetable grater and rub it on a carrot. Pour 10 g of vegetable oil into a saucepan and put grated carrots into it. Simmer for 20-25 minutes, remembering to stir occasionally. Grate the cheese, mix it with the egg and add salt to taste. Simmer for another 10-15 minutes and our dish is ready! After cooking, you can sprinkle dill on top.

Bon appetit to you and your kids!

It is very important to feed our children correctly and healthy, vegetable dishes should make up a large part of the diet of children, which is why mothers have to cook different vegetable dishes for their babies.

Vegetable stew for a child according to this recipe is suitable for both one-year-old children and older children. We cook everything the same way, but for one-year-old children, vegetable stew should be punched in a blender before serving or mashed with a fork or potato masher.

Prepare all items on the list.

Peel potatoes and cut into cubes. Peel the carrots and cut them into semicircles.

Pour 300 ml of water into a saucepan. Put chopped potatoes and carrots into the water. Put the pan on the fire and cook the vegetables until soft, about 10-12 minutes.

Cut the zucchini into quarters, cut the bell pepper into cubes.

Put the chopped zucchini and bell pepper into the pan. Cook vegetables for another 5-7 minutes.

Remove the skin from the tomato by scalding it with boiling water. Cut the pulp of the tomato into cubes.

Add the tomatoes to the stew and simmer everything together for another 10-15 minutes.

Add salt to taste while simmering.

Two minutes before the end of cooking vegetable stew, add butter.

Vegetable stew for the child is ready. We feed the baby with healthy vegetable stew in the form of heat. Vegetables in it will be tender, soft and very juicy.

Bon appetit!

Vegetable stew for children is a hearty, healthy and uncomplicated dish. It has all the necessary vitamins, it is easy to prepare and can serve as a great lunch or dinner for your baby. For these recipes, seasonal vegetables are selected, which can be found in any supermarket in winter, or in the garden in summer. You can also add pumpkin, zucchini, broccoli to potatoes and carrots - in general, any vegetables you wish.

The easiest recipe for vegetable stew for a child will be using those vegetables that can be found at the time of year when the dish is prepared. As a rule, on the shelves of domestic stores all year round you can find vegetables such as potatoes, cabbage, carrots, onions. Dried greens and herbs can be used, and greenhouse tomatoes can be used.

Products:

• 1-2 potato tubers
• 1/8 cabbage
• 1 carrot
• 1 glass of milk
• 1 tablespoon green peas
• 1/2 teaspoon butter
• 1 tablespoon sour cream

Cooking vegetable stew

1. Peel, wash and cut the carrots into cubes. Then pour hot milk and cook until half cooked.

2. Peel potatoes, rinse and cut into cubes. Chop the cabbage and add with potatoes to the carrots. Simmer another 20-25 minutes.

3. 10 minutes before cooking, add butter and green peas to the vegetable stew. At the very end of cooking, add sour cream.

Vegetable stew is the healthiest dish ever. This stew recipe is supplemented with an egg, which gives it more nutrition and nutritional value. For a child, you can use any seasonal vegetables that can be found in the market, in the garden or in the supermarket.

Products:

• 2 slices eggplant
• 2 rings of red bell pepper
• 10 slices of zucchini
• 3 cherry tomatoes
• 1 egg
• 1 tablespoon olive oil
• 1/2 teaspoon lemon juice
• 2 basil leaves

Cooking steps

Rinse all vegetables and cut into cubes, except tomatoes. Cut the tomatoes into 4 pieces, remove the seeds with a spoon.

Wash and chop the basil leaves. In a small amount of water, simmer the prepared vegetables along with the basil leaves. Cool down.

Boil the egg in boiling water for 7 minutes, cool and peel. Chop the egg with a knife and sprinkle it over the finished stew.

Drizzle the egg stew with lemon juice, salt to taste and serve immediately.

Vegetable grotte of zucchini and potatoes

Zucchini is one of the first vegetables that is introduced into the children's menu. And all because it is not only hypoallergenic, but also well absorbed. In addition, this vegetable is rich in vitamins and minerals.

The products included in this recipe are recommended for young children. The soft consistency of this puree allows the small body to absorb all the vitamins and minerals that make up the composition well. Zucchini puree with potatoes and cheese can be prepared both for lunch and dinner.
Servings 3

Products:

• 50 g potatoes
• 90 g young zucchini
• 20 g cheddar cheese
• 2 tablespoons of milk
• piece of butter

Cooking steps

Peel the potatoes and cut into slices, cut the zucchini into circles. Boil potatoes until tender. Steam the zucchini.

Discard the potatoes, put butter and cheese in it, stir until it melts. Prepare mashed potatoes with cheese and zucchini, add milk brought to a boil. Mix until smooth.

Note: In this recipe, the vegetables can be cut into small pieces instead of mashed.

Stewed vegetables with peas in milk sauce

Ingredients

• 70 g potatoes
• 50 g cauliflower
• 50 g white cabbage
• 40 g carrots
• 30 g zucchini
• 20 g green peas
• 100 g milk sauce
• butter
• bulb onions

Cooking steps

Cut boiled potatoes, white or cauliflower, carrots, zucchini or other vegetables into cubes and mix.
Add green peas, onion browned in butter, salt, pour milk sauce and simmer in the oven for 15 minutes.