Recipes for vegetable dishes for children 3 years old. Vegetable menu for children

Beets stewed in sour cream sauce
Peel the boiled beets, cut into cubes, season with sugar, butter and sour cream sauce, salt and simmer for 10-15 minutes.
Beets - 120g, sour cream sauce - 25g, butter - 5g, sugar - 3g.

Cue balls carrot-apple
Add semolina to grated carrots boiled in a small amount of milk, stir and cook for another 10 minutes. Finely chop the peeled apples, mix with carrots, add sugar, raw egg, mix. Form cue balls from the carrot-apple mixture, pour over with sour cream sauce and bake in the oven.
Carrots - 150g, apples - 50g, milk groats - 16g, eggs - 1/4 pcs., sour cream sauce - 30g, sugar - 10g.

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

Mixed vegetable puree
Stew carrots, cabbage 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, 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.

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 frequently. 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.

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, minced meat on top, roll up in the form of a roll and transfer 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.

Potatoes with apples
Coarsely chop the potatoes, boil, drain the water and fry in oil along with apple slices. Separately, sauté the onion, cut into slices, put in potatoes, add salt, spices and mix everything.
Put the finished potatoes on a warmed dish, sprinkle with chopped herbs. Serve for dinner at a carbohydrate table with vegetables and bread.
Potatoes - 5-6 root crops, apples - 4-5 pieces, cedar oil - 5-6 tbsp. spoons, a bunch of onions, salt, spices (calamus, pepper, laurel, dill, parsley), herbs.

Potatoes with sauce
Peel potatoes, cut into slices, pour vegetable broth, salt and cook until tender.
Finely chop the onion and fry, add flour, sauté and add vegetable broth, pour over the boiled potatoes with this mass and mix everything. Remove the pan from the heat, put the potatoes on a warmed dish, sprinkle with finely chopped herbs and serve immediately for lunch or an afternoon snack with sauerkraut or pickles, bread for a carbohydrate table.
Potatoes - 7-8 pieces, flour - 2 tbsp. spoons, onion - 1, vegetable broth (from carrots, celery, parsley, dill, spices) - 0.5 l, herbs, salt, spices.

Potato and cabbage casserole
The casserole is cooked in a refractory, earthenware or cast-iron dish, in a frying pan. Before baking, the dishes should be well greased with vegetable oil and sprinkled with breadcrumbs. Serve on the table in the dish in which it was prepared. Adding to casseroles can be sauces, salads or pickles and sauerkraut.
Potatoes - 5-6 pcs., Vegetable broth - 1 cup, fresh cabbage - 0.5 kg, dill seeds - 0.5 tsp, onion - 1, vegetable oil - 4 tbsp. spoons, salt, spices to taste.

Mashed potatoes with onions
Boil the peeled potatoes and chopped onions in salted water, then drain the liquid, and mash the potatoes with onions, pour vegetable broth into this mass, add oil, spices, salt and mix everything. Sprinkle with chopped dill.
Mashed potatoes are a great dish for a carbohydrate table.
Potatoes - 0.5 kg, onions - 4 medium-sized onions, vegetable broth - 0.5 cups, salt, spices, vegetable oil - 2 tbsp. spoons.

Deep fried potatoes
Peel the potatoes, cut into strips 4 cm long and 1 cm thick and put in cold water. Then dry it and put it in a bowl with well-heated oil. The potatoes should float freely in the oil. After 10 minutes, take it out with a slotted spoon and let the fat drain, sprinkle with salt and spices to taste.
Serve with vegetable and grain dishes. The dish is complemented by greens, salads from fresh and salted vegetables. Can be eaten cold as well.
Potatoes - 8-10 pieces, vegetable oil, salt, spices, herbs to taste.

Potatoes in sauce
Peel the boiled potatoes and cut into slices. Spasser flour in butter and combine with vegetable broth, add diced peeled cucumbers, salt, heat, put potatoes, dill, spices and simmer covered for 10 minutes.
Serve this dish for breakfast or dinner in the bowl in which it was stewed. Separately - green onions, bread, dried in a toaster with mashed garlic.
Potatoes - 6-7 root crops, vegetable oil - 3 tbsp. spoons, salt, vegetable broth - 0.5 l, spices (ground pepper, bay leaf), flour - 2 tbsp. spoons, pickles - 2-3 pieces, chopped dill - 1 teaspoon, green onions.

Potato straw
Peel the potatoes, rinse well, dry and grate on a coarse grater. Mix with flax seeds and cloves. Gradually immerse in boiling oil. Remove cooked potatoes with a slotted spoon and season with salt.
Vegetable oil, peeled potatoes - 1 kg, ground flax seed - 100 g, cloves - 3 g, salt to taste.

Roasted beets
Peel the baked or boiled beets and grate on a coarse grater. Sauté finely chopped onions in vegetable oil, add prepared beets, lemon juice, echinacea or barberry herb powder and, stirring, fry until the liquid evaporates.
Beets - 800 g, onion, vegetable oil - 3 tbsp. spoons, lemon juice, salt, spices to taste (echinacea - 200-300 mg of powder or barberry).

Beetroot stewed with spices
Bake beets in the oven or boil, peel and grate on a coarse grater. Heat the oil in a saucepan, saute the finely chopped onion in it, add the prepared beets and simmer. Add vinegar, salt, cover the saucepan with a lid and heat.
Beets - 600 g, onions - 2 heads, vegetable oil - 2 tbsp. spoons, vinegar - 1 tbsp. spoon, salt, ground cinnamon on the tip of a knife, cloves - 2 buds, allspice - 2 peas, bay leaf, parsley.

Baked beets
Peel the baked beets, cut into cubes, fry in vegetable oil along with finely chopped onions.
Beets - 800 g, vegetable oil - 4 tbsp. spoons, onion - 1, vinegar 9% - 1 tbsp. spoon (or 2 sour apples, grated on a coarse grater), salt, spices to taste.

fried carrots
Wash the carrots, pour boiling water over, peel, put in boiling water, salt and boil until half cooked. Then remove from the water, cut into oblong pieces, put in a pan with hot oil and fry.
Carrots - 1 kg, vegetable oil - 3 tbsp. spoons, salt, spices.

stewed carrots
Wash the carrots, peel, cut into circles, pour boiling water up to half and bring to a boil. Then add salt, stevia, barberry, saffron and spices and simmer in a sealed container over low heat. Allow young carrots for about 20 minutes, old ones for an hour. Let the water drain from the cooked carrots. Heat oil, mix with carrot broth, add boiled carrots and bring to a boil. When serving, sprinkle with chopped herbs.
Carrots - 800 g, vegetable oil - 5-6 tbsp. spoons, carrot broth - 1 cup, parsley, spices, stevia and salt to taste, barberry or saffron 250-500 mg.

Fresh cabbage with butter and breadcrumbs
Wash the head of cabbage, remove the stalk, cut into 4 parts, dip in boiling salted water and cook until the leaves are soft. Then take out, let the water drain, put on a dish, pour over heated watermelon oil and sprinkle with white breadcrumbs. Serve with bread for dinner.
Cabbage - 800 g, watermelon oil - 5-6 tbsp. spoons, fried white crackers - 3-4 tbsp. spoons.

cabbage rolls
Wash the head of cabbage, cut out the stalk, dip in boiling salted water and cook for 12-15 minutes. Then disassemble it into separate leaves and slightly beat off the thickened places.
Boil rice until half cooked. Sauté finely chopped onions and grated carrots in butter. Mix rice, onions and carrots, add salt, pepper, dill and parsley.

Put minced meat on the prepared cabbage leaves, roll them into a roll or in the form of envelopes, bread in breadcrumbs and fry in oil. Then put the cabbage rolls in a saucepan, pour vegetable broth or water and simmer.
Serve for dinner with boiled potatoes and pickles.
Head of cabbage, large carrots - 5-6 root crops, rice - 1 cup, dill and parsley, breadcrumbs - 2 tbsp. spoons, salt, calamus, ground flax seed with cloves - 2 tbsp. spoons, pepper, watermelon oil - 4-5 tbsp. spoons, onions - 2 pcs., vegetable broth - 0.5 cups.

Stuffed eggplant (recipe from vegetables for a protein table)
Remove the top skin from the eggplants, cut lengthwise, remove the seeds, scald with boiling water, pour over with cold water, wipe dry and stuff with browned vegetables (except potatoes). Put the eggplant in a saucepan, add a small amount of vegetable broth, spices and simmer under the lid until tender.
Eggplant, vegetables, vegetable broth, spices.

Stewed pumpkin (recipe for a carbohydrate table)
Peel the pumpkin, cut it into small cubes and pour it into a heated pan with a little water. Add stevia (instead of sugar). Cover the pan with a high lid. Simmer over low heat until fully cooked. Cool down. Serve, carefully transferring to plates, without destroying the integrity of the pumpkin cubes.

Pumpkin porridge
Pour a little oil into the bottom of the pan, add rice, pre-soaked, washed and fried in a pan with oil, put finely chopped pumpkin on top, 4 tbsp. tablespoons of oil, salt, pour 1 cup of water, add stevia and cook over low heat under a lid until tender.
Serve for dinner, pouring vegetable oil. Serve compote or jam with porridge.
Pumpkin - 0.5 kg, water - 0.5 cups, vegetable oil - 5-6 tbsp. spoons, rice - 0.5 cups, stevia to taste, salt.

Tomatoes stuffed with vegetables
Wash the tomatoes, cut off the tops, remove the core.
Prepare minced meat: Boil the peeled vegetables separately. Grate the boiled carrots on a coarse grater, disassemble the head of cauliflower into small pieces, finely chop the onion and sauté in oil, add the prepared vegetables, salt, spices, pepper, the pulp taken from the tomatoes and mix everything thoroughly.
Stuff the tomatoes with the prepared mass, put them in a bowl, pour over with pumpkin oil, sprinkle with herbs and put in the oven for a few minutes.
Transfer the finished tomatoes to a plate and serve with bread for meat or fish dishes or for a carbohydrate table.
Ripe medium-sized tomatoes - 8 pcs., greens to taste.
For minced meat: carrots - 2 root crops, a head of cauliflower, pumpkin oil - 4 tbsp. spoons, onion, salt, pepper, powdered calamus, ground flax seed with cloves - 1 tbsp. spoon.

Spinach puree (recipe for carbohydrate table)
Wash the spinach, chop and simmer in a small amount of salted water.
Boil the broth, add wheat groats, salt, add oil, spinach and, stirring, heat for a short time so that the puree does not burn. Serve with bread for an afternoon snack.
Spinach - 1 kg, vegetable broth - 1 cup, wheat groats - 1 cup, vegetable oil - 2 tbsp. spoons, salt.

Bean puree (recipe for a protein table)
Rinse beans, soak for 10-12 hours, drain and mash. Sauté finely chopped onion in oil, heat, then combine with beans and pomegranate, salt and heat again. Transfer the puree to a dish and pour over the heated oil.
Serve for lunch or afternoon snack.
Beans - 1 cup, onion, vegetable oil - 3 tbsp. spoons, salt, pepper, bay leaf, pomegranate powder - 1g.

Beans with butter (to the protein table)
Rinse the beans and soak for 10-12 hours, boil it in the same water. Drain the broth, put the beans in a pan, add oil, salt, mix and heat.
Serve the beans, decorating the dish with dill and parsley. Separately, in mugs, you can serve a decoction of beans.
Beans - 1 cup, vegetable oil - 2 tbsp. spoons, salt, dill, parsley.

Beans with beets (to the protein table)
Soak the beans, peel, put in boiling water with barberry and boil. Then put it in a colander and let the water drain.
Boil the beets, and even better - bake in the oven or oven, peel, cut into cubes and pour cucumber or cabbage brine, let stand for a while and then drain the brine. Finely chop the onion, sauté in vegetable oil, put on hot beans mixed with beets, add salt, pepper, bay leaf - heat up. Put the finished beans on a dish, decorate with herbs. Serve for lunch.
Beans - 2 cups, beets (we take medium-sized vegetables) - 2-3 root crops, onions - 2 pcs., Vegetable oil - 5-6 tbsp. spoons, salt, pepper, bay leaf to taste, barberry - 150-300 mg.

Beans stewed with carrots (to the protein table)
Soak beans, peel and boil in water. Then throw them in a colander and let the water drain, transfer to a saucepan, add broth, add dill seed, salt and spices, barberry.
Finely chop the onion and carrot, sauté and add to the pot with the beans. Simmer over low heat until done.
When serving, lay the beans on a dish and sprinkle with parsley leaves. Serve for lunch.
Beans - 2 cups, dill seed - 1 tbsp. spoon, carrots - 2-3 root crops, onion, vegetable oil - 5-6 tbsp. spoons, salt, pepper, bay leaf to taste, vegetable broth - 1 cup, barberry - 150-300 mg in powder.

Pea cutlet (to the protein table)
Soak dried peas (preferably yellow) in cool water for 10-11 hours. Pass the swollen peas through a meat grinder. Fry carrots and onions in vegetable oil. Pass them through a meat grinder, add garlic, spices, salt to taste, flax seed flour with cloves. Mix everything and let the minced meat stand for 30-40 minutes. When the minced meat thickens, fashion cutlets out of it. Fry in vegetable oil, you can bake in the oven.
These cutlets are good for any protein dishes.

You can make a sauce for them.
Sauce: 10 g of garlic, salt, spices to taste, flax seed flour with cloves - 50 g.
Pour flaxseed flour with cloves into boiling water, add garlic, spices and salt to taste.
This is quite a spicy, spicy dish for gourmets. It is good to add deep-fried tomatoes and eggplants to cutlets.
Ingredients for 6-7 cutlets: 200 g of peas, 30 g of carrots, 30 g of onions, 3 tbsp. tablespoons of vegetable oil, salt, spices (dill seed, ginger, allspice, ground flax seed - 100 g, cloves - 1-3 g).

Parsnip stew
Parsnip boil, peel, cut into circles, lightly fry in oil. Put in a saucepan, salt. Pour pepper, add parsley and dill, finely chop the onion, mix everything and simmer under the lid over low heat for 10-15 minutes.
Parsnip - 0.5 kg, onion - 1, vegetable oil - 5-6 tbsp. spoons, salt, pepper, parsley or celery.

Vegetable stew (a simple recipe for a protein table)
Soak beans and boil separately. Peel carrots, turnips (or turnips), finely chop, dip in boiling salted water (there should be up to half of the vegetables in liquid) and cook until tender. Then add the beans, finely chopped onion sauteed in oil, salt and, stirring, bring to a boil.
When serving, sprinkle with finely chopped herbs.
Carrots - 3-4 pieces, swede or turnip - 1 piece, beans - 0.5 cups, onion - 1, vegetable oil - 4 tbsp. spoons, salt, pepper, herbs to taste.

VEGETABLE PUREE AND OTHER VEGETABLE DISHES FOR CHILDREN

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This type of complementary foods is usually prescribed to children no earlier than 5 months. It is better to start with mashed potatoes from one type of vegetable, as this avoids the manifestations of food allergies, which are often noted in infants when using multicomponent mixed dishes. But later you can go to them. On the 1st day of the introduction of vegetable puree, a portion is made with a volume of 5-10 ml (1-2 tsp) before feeding, and then supplemented with breast milk or formula. It is necessary to monitor the nature of the chair. If it remains normal (yellowish-brown, without mucus, greenery, lumps), then the next day the amount of puree can be increased to 30-50 ml.

Usually within 1 week one feeding is completely replaced with vegetable puree and brought to 130-150 ml. The second week is allotted for full adaptation to the new food.

A variety of vegetables are included in the puree gradually, each type in turn for 5–7 days (zucchini, cauliflower, white cabbage, potatoes, pumpkin, carrots, etc.). By adding them one at a time, you can easily track which of them cause allergic reactions in a child and exclude them from the diet in time.

In the nutrition of infants, it is recommended to use potatoes, carrots, onions, beets, white cabbage. It is recommended to add vegetable oil to vegetable puree (5 ml per 100 g of product) and not to add sugar and salt. With green peas, pumpkin, beets and tomatoes, you should wait a little.

You need to cook mashed potatoes immediately before feeding the baby. Otherwise, some of the nutrients will be lost.

To prepare vegetable puree at home, you need to take one type of vegetable, for example, cauliflower, rinse thoroughly, put in an enamel pan, add water and cook until tender. Drain the water, but not completely, knead well, add 3-5 ml of vegetable oil (sunflower, olive), you can boil a little milk, and stir until a homogeneous mass is obtained.
How to Make Vegetable Puree at Home

Once again, we draw your attention to the fact that it is necessary to prepare mashed potatoes immediately before use. It is best to allocate a separate small enameled saucepan with a lid for the child. Select only the best, freshest vegetables for your child.

Wash the selected vegetables thoroughly under running water. Potatoes, carrots, onions, beets - peel; zucchini, pumpkin - peel, remove seeds; cauliflower, broccoli disassemble into inflorescences. Wash thoroughly again, pour over with boiling water.

Coarsely chop, put in a saucepan, pour a small amount of water, bring to a boil and cook over low heat under a lid until soft (20-30 minutes). Do not salt.

Wipe the cooked vegetables through a sieve or beat in a blender (at the beginning of the introduction of complementary foods, when the vegetable is one and the portions are small, it is more convenient to use a sieve, when the portion increases it is better to use a blender, as it will chop different vegetables into a homogeneous substance).

Then you need to add the decoction in which the vegetables were boiled to the resulting puree, bringing, if this is the beginning of complementary foods, to a semi-liquid consistency. Later, you can make a thicker puree, and by 8-9 months you can chop vegetables with a fork without fear that large pieces will remain.

In the first week, nothing should be added to the puree, from the second week from the start of complementary foods, add vegetable (sunflower) oil 5 ml (1 tsp) per 100 g of puree.

So, bring the cooked slurry of vegetables with the addition of broth (and from the second week of vegetable oil) back to a boil. Put in a bowl, cool and give to the child.

Potato

Potatoes are a very convenient product for home-made mashed potatoes, they are stored for a long time, do not deteriorate. Potatoes do not irritate the gastrointestinal tract (GIT), contain many vitamins, potassium and phosphorus, starch, which helps to eliminate toxins from the body. Potatoes are allowed in the diet of children with gastrointestinal disorders, accompanied by vomiting, diarrhea.

Potatoes can be introduced as the first complementary foods, but with caution - they can cause allergies. It is also not recommended to make potatoes the main component of vegetable puree. After switching to mashed potatoes from different vegetables, it is necessary that the proportion of potatoes in mashed potatoes is no more than 50%.

White cabbage

It contains many vitamins and microelements, including the unique vitamin U, but it should be borne in mind that during cooking, a significant part of the vitamins is destroyed, as in other vegetables. Cabbage stimulates the secretion of the stomach and intestinal motility, but contains a lot of coarse fiber, which irritates the gastrointestinal mucosa and can cause increased gas formation and upset stools. In addition, it often causes allergies.

Since diversity in baby food is encouraged, white cabbage is also recommended to be included in the diet of children under 1 year old, but not immediately (from 7–8 months) and not as the basis of vegetable puree, but as an additive.

Cauliflower

Cauliflower and its variety - broccoli is a low-allergenic food that contains many vitamins and minerals. Compared to white cabbage, it contains significantly less coarse fiber, therefore it does not cause increased gas formation and acts on the gastrointestinal tract as favorably as zucchini. However, cauliflower is much more difficult to wash, peel, does not store for a long time, cooks longer and is more difficult to rub through a sieve. All this makes it not convenient if you want to cook it yourself as a first meal of complementary foods at home. Therefore, it is better to introduce this vegetable later, as an additive to the main product (vegetable), when a portion of vegetable puree for your child will already be 150 ml - it will be easy and convenient to grind vegetables in a blender.

vegetable marrow

If you prefer to cook mashed potatoes yourself at home, zucchini is most suitable as a first meal of complementary foods. Zucchini is rich in vitamins A and C, potassium and magnesium, it does not irritate the mucous membrane of the gastrointestinal tract, stimulates the secretion of gastric juice and intestinal motility, is well digested and absorbed. Zucchini is a hypoallergenic product, it retains vitamins and other useful properties well during long-term storage, so it can be used not only in summer and autumn, but also in winter.

Moms love this vegetable because it is very convenient for making baby puree. It boils quickly and rubs well through a sieve, so any (small) portion of mashed potatoes can be prepared. For baby food, young zucchini, without seeds, are more suitable.

Onion

Onions are used in baby food up to a year only in boiled form. This is due to the fact that it has an irritating effect on the gastrointestinal mucosa and can cause allergic reactions.

Carrot

Good and long lasting, easy to use. Contains carotene (provitamin A). Carrots are very useful for growth and vision, contain phytoncides (natural antibiotics) and many trace elements. When boiled, it is easily digested and does not irritate the gastrointestinal mucosa. In addition, it has a sweet taste, which is very popular with children.

However, carrots can cause allergies, so use them with caution. With daily use of puree only from carrots, carotene accumulates in the body, as a result of which the sclera and skin of the child, especially on the palms and soles, acquire a yellowish (carrot) tint. This is called carotene jaundice, it does not harm the child's body, carotene is excreted from the body in a few days after carrots are excluded from the diet.

Carrots are much healthier in the form of fresh juices and mashed raw carrots. Therefore, it is recommended to only add carrots to other vegetable dishes, and not use them separately and daily as a vegetable puree. But for the first time, it is best to give the child a taste of carrots in boiled form, as part of vegetable puree, and, only if there is no allergy, switch to fresh juices and purees. Carrots are allowed from 5 months.

Pumpkin

A very useful vegetable, rich in vitamin D and carotene, well stored, has a sweet taste, is well absorbed without causing digestive disorders. Refers to low-allergenic products. But pumpkin, like carrots, can cause carotene jaundice, so it is not recommended for daily intake as the main component of vegetable puree. And 2-3 times a week, it is very useful to include pumpkin puree in the child's diet. You can also add pumpkin in small amounts to other vegetables daily. Allowed from 5 months.

Beet

Beets are recommended as an integral part of vegetable puree only in boiled form from 9 months. It has a sweet taste, has a normalizing effect on the child's stool with constipation, but can cause allergies and increased gas formation.

Dishes For Children Of The First Year Of Life

Carrot Puree

Ingredients: carrots - 1 pc., milk - ¼ cup, butter or vegetable oil - ⅓ tsp.

Wash the carrots with a brush, peel, chop, put in a saucepan, pour a small amount of boiling water and simmer under the lid in its own juice, stirring until tender. Hot wipe through a sieve, add warmed milk, a little salt, put on a slow fire and warm, not boiling. Put butter or vegetable oil into the finished puree.

Carrots are rich in vitamin A, and in fact, with its deficiency, anemia, fatigue, and visual impairment can develop. Carrots should be given to children for good development and growth, to increase the body's defenses. It also contains vitamins C, E, PP, group B, minerals: magnesium, zinc, chlorine, fluorine, iodine, copper, sulfur, phosphorus, manganese, cobalt, iron, boron, silicon, and pectins. This vegetable is a pantry of nutrients.

Vegetable Puree Mixed (Option 1)

Ingredients: various vegetables - 80 g, potatoes - 20 g, milk - ½ cup, butter or vegetable oil - ⅓ tsp, sugar - ½ tsp.

Wash fresh vegetables (carrots, turnips, cabbage, beets) with a brush, peel, chop, stew under the lid in a saucepan with a little hot water so that the vegetables are stewed with steam in their own juice. Make sure that there is water at the bottom of the pan all the time (if necessary, add boiling water). Add sugar to speed up cooking. Bring vegetables to half-cooked and add peeled and chopped potatoes to them, then simmer until tender.

Rub hot vegetables through a sieve, add hot milk, a little salt and beat well, then put back on the stove and bring to a boil.

Add butter or vegetable oil to the finished puree.

Vegetable Puree Mixed (Option 2)

Ingredients: various vegetables (potatoes, carrots, white cabbage, cauliflower) - 200 g, milk - ½ cup, butter - 1 tsp, salt.

Cut the vegetables and simmer covered in a very small amount of water so that they boil in their own juice. After 30–40 minutes, rub hot through a sieve. Add hot milk, salt, butter and stir. Put on fire, stirring, and warm for a few minutes.

Zucchini Puree

Ingredients: zucchini - 1 pc., potatoes - 2 pcs., lemon juice - 1 tsp, vegetable oil - 1-2 tsp, milk - ½ cup, salt.

Peel the zucchini and potatoes, cut into pieces, put in a saucepan and pour boiling water so that it only slightly covers the vegetables. Cook over low heat until done. Remove the vegetables from the broth, mash in a puree. Add vegetable oil, lemon juice, stir well and add a little salt. Pour in hot milk.

If you need to make the puree more liquid, you can add hot vegetable broth and stir well.

Zucchini is a real storehouse of trace elements that are very important for the body: potassium, calcium, iron, magnesium. And they are necessary for the heart, and the brain, and muscles, and the liver.

Spinach Potato Puree

Ingredients: spinach - 100 g, potatoes - 150 g, milk - ½ cup, sugar - ½ teaspoon, butter - ½ teaspoon.

Wash the potatoes thoroughly with a brush, pour a small amount of boiling water, close the lid and put to boil. Sort the spinach, wash it, put it on a sieve and let the water drain, then transfer it to a separate pan, add granulated sugar and simmer in its own juice without adding water. Peel the boiled potatoes and rub hot through a sieve. Grate the cooked spinach into the same bowl. Stir the puree, dilute with boiling milk, add salt, beat and bring to a boil over low heat. Fill the finished puree with butter.

Spinach is an excellent source of iron, one of the leaders among plants in terms of iodine content. The vitamin D content of spinach makes it useful in preventing rickets.

Carrot-Apple Puree

Ingredients: carrots - 1 pc., apple - 1 pc., milk - ½ cup, sugar - 1 tsp, butter - 1 tsp, flour - 1 tsp.

Wash the carrots, cook in the peel until tender, then peel. Peel the apple, grate it, and then rub it through a sieve together with the carrots. Dry the flour in a pan, dilute with milk and boil for 5 minutes. Mix everything, add sugar, bring to a boil and remove from heat. Fill with butter.

Apple-Beetroot Puree

Ingredients: apple - 1 pc., beets - 1 pc., sugar - 1 tsp, butter - 1 tsp.

Wash the beets, peel, boil. Grind in a meat grinder, add butter and simmer over low heat for 10 minutes. Peel the apple, grate it on a fine grater and put it together with sugar on the beets. Simmer for 5 minutes.

Beets are an extremely useful product. In addition to a dozen minerals and vitamins, the benefits of beets are especially affected by the vitamin U contained in it, which is very rarely found in foods. It has anti-allergic properties and promotes better stomach function.

Pumpkin Puree

Ingredients: pumpkin - 200 g, milk - ½ cup, butter - 2 tsp, sugar - 1 tsp, salt.

Peel the pumpkin, bake in the oven over low heat until tender and rub through a sieve. Add milk, sugar, salt, boil for 5 minutes and remove from heat. Fill with butter.

Since the pumpkin contains a lot of salts of copper, iron and phosphorus, which have a positive effect on the process of hematopoiesis in the body, it can be used to prevent anemia.

Mashed Potatoes (Option 1)

Ingredients: potatoes - 2 pcs., milk - ½ cup, butter - 1 tsp, salt.

Boil potatoes and wipe hot through a sieve. Add hot milk, butter and beat well. For small children, puree should be diluted with plenty of milk.

Mashed Potatoes (Option 2)

Ingredients: potatoes - 2 pcs., carrots - 1 pc., milk - ½ cup, butter - 2 tsp, salt.

Boil potatoes and carrots until tender, rub hot through a sieve. Add hot milk, salt and butter. Stir and put in the oven for a few minutes.

Potato Soup

Ingredients: potatoes - 3 pcs., Leek - 1 pc., Egg - 1 pc., Milk - ¼ cup, butter - 1 tsp, semolina - 1 tsp, water - 2 cups, salt, roll on toast.

Soup Puree Vegetable Milk

Ingredients: lettuce - 100 g, zucchini - ¼ pcs., milk - ¼ cup, water (broth) - 1 cup, butter - 1 tsp, flour - 1 tsp, egg (yolk) - 1 pc. ., salt.

Peel the zucchini, cut into small pieces. Chop lettuce and simmer with zucchini until tender over low heat. Rub vegetables through a sieve. Dilute flour in milk and pour into boiling vegetables, add broth. Remove from heat and season with yolk, mashed with butter.

Cauliflower Soup

Remove the green leaves, wash the cabbage thoroughly and pour over with boiling water, then disassemble it into buds. Peel the zucchini, cut into cubes. Put the vegetables in a saucepan and put the stew with oil and ¼ cup of water. In another bowl, dissolve the butter, add flour, fry. Then dilute it with broth, adding in small portions, and boil for 10 minutes. Put the pureed vegetables there, stir well and warm over low heat for 2-3 minutes. When serving, you can season with raw yolk, diluted milk.

Soup Puree Cauliflower And Zucchini

Ingredients: cauliflower - 50 g, zucchini - 50 g, yolk - ½ piece, butter - ⅓ tsp.

Peel the cauliflower, remove the green leaves, cut into small pieces and rinse well. Wash the zucchini, peel and cut into small pieces. Put the cabbage and zucchini in a saucepan, pour a small amount of boiling water, close the lid and simmer over low heat until tender. Then pour the broth into a separate bowl, and rub the hot vegetables through a sieve. Add broth and salt to the puree, mix well and bring to a boil. Season the finished soup-puree with butter, pounded with the yolk of a hard-boiled egg.

Vegetable Puree Soup With Semolina (Option 1)

Ingredients: potatoes - 1 pc., semolina - 1 tsp, onion - 1 pc., butter - 1 tsp., egg (yolk) - 1 pc., milk - ¼ cup, water - 1, 5 cups, salt.

Peel potatoes and onions, chop, pour hot water and cook until tender. Wipe vegetables, boil again and add semolina. Cook for 15 minutes. Stir the yolk in cold milk and pour into the soup, stirring. Remove from heat and season with butter.

Vegetable Puree Soup With Semolina (Option 2)

Ingredients: meat - 100 g, semolina - 2 tsp, ready-made vegetable puree - 2 tbsp. l.

Boil the meat, remove from the broth. Boil the broth again and add semolina. Cook for 15-20 minutes. Add vegetable puree to the finished soup.

Pumpkin Puree Soup

Ingredients: pumpkin - 100 g, semolina - 1 tsp, milk - ½ cup, water - 1 cup, butter - 1 tsp, sugar - 1 tsp, salt.

Peel the pumpkin, grate it, pour boiling water over it and cook until half cooked. Add hot milk, semolina and cook until tender. Rub through a sieve and add hot water if necessary, boil, add sugar, remove from heat and season with butter.

As a thickener, semolina, millet, oatmeal or oatmeal can be added to mashed soups.

Carrot Soup Puree

Pea Soup Puree

Sort the peas, pour cold water over it (preferably in the evening) and boil in the same water. The water should just cover the peas. Put immediately on high heat so that the soup boils, then cook on low. When the peas become soft, rub hot through a sieve and dilute with boiling water to the desired density. Let it boil again, salt and add butter. Dry croutons can be served with puree soup.

Light Spinach Soup (Option 1)

Ingredients: water - 500 ml, frozen spinach, potatoes - 1 pc., ¼ lemon, sugar - 2 tsp, egg - 2 pcs., dill, sour cream.

Chop potatoes into boiling salted water. Spinach (without defrosting) chop, pour into water with potatoes. Boil 5 minutes. Squeeze lemon juice into soup, add sugar. Add crumbled boiled eggs to bowls. Serve with sour cream.

Light Spinach Soup (Option 2)

Ingredients: frozen spinach - 1 pack, cream 25-33% - 200 ml, cheese - 50 g, white bread - 4-5 slices, salt.

Spinach, without defrosting, break into pieces and put in a saucepan. Pour a glass of boiling water or broth and put on fire. After boiling, cook for 5 minutes, remove from heat, mash the soup with a blender. Salt, pour in the cream, boil for 1-2 minutes. Fry the croutons in butter in small cubes. Put croutons in a plate, pour soup, sprinkle with grated cheese.

Vegetable Shchi

Borsch Vegetable

Chop onions and carrots, fry in oil, add tomato paste and simmer for 5 minutes. Boil the beets separately, peel, chop. Dip chopped potatoes into boiling broth or broth, then add chopped cabbage, after 10 minutes - sautéed vegetables and beets. Cook until done.

Vegetable cutlets

Ingredients: various vegetables (carrots, zucchini, kohlrabi, potatoes) - 250 g, egg - 1 pc., flour - 1 tbsp. l., sunflower oil for frying, crackers - 2 tbsp. l., parsley, salt.

Boil well-washed and chopped vegetables in salt water, finely chop and mix with egg yolk, herbs, salt, whipped protein and breadcrumbs. Stew cutlets in a small amount of water.

Can be served with sour cream.

vegetable broth

Ingredients: yellow vegetables (carrots, rutabaga) - 1 pc each, potatoes - 1 pc, fresh peas - 2 tbsp. l., water - 1 l.

Peel the vegetables, cut into large pieces, wash the peas, put everything in a saucepan, pour cold water over it, close the lid and cook for 3 hours until the broth boils down to? .. Remove the vegetables, strain the broth and boil again, salting. Dip the oil into the strained broth just before serving.

The broth can be seasoned with cereals, homemade noodles, mashed boiled meat or used to make cereals.

Meals For Children From 1 Year To 5 Years

vegetable broth

Ingredients: carrots and turnips (the so-called "yellow vegetables") - 70 g each, potatoes - 50 g, peas - 12 g, water - 1 l, butter - 1 tbsp. l.

Rinse the peas well, and wash the vegetables, peel and cut into large pieces. Then pour everything with cold water and cook under the lid for 3 hours so that by the end of cooking the liquid remains 250-300 ml. Strain the broth and discard the vegetables. Add a little salt to the broth and boil again. Butter should be added to the strained broth just before serving.

This decoction is prepared in the case when the child should not be given dairy or meat food (for example, with exudative diathesis).

Vegetable Shchi

Ingredients: water - 0.5 l, cabbage - ½ small fork, potatoes, carrots, onions - 1 pc., tomato puree - 1 tbsp. l., butter - 1 tbsp. l., sour cream, salt.

Chop the cabbage, put in a pot of boiling water, close the lid and cook at a low boil for 10-15 minutes. Boil carrots, cut into thin circles, and chopped onions with butter and tomato puree. Cut potatoes into cubes. Put the carrots, onions and potatoes in a saucepan with cabbage and cook until the vegetables are tender. Put sour cream in a bowl.

Borsch Vegetable

Ingredients: broth or vegetable broth - 3 cups, potatoes, beets, carrots, onions - 1 each, fresh cabbage - ¼ head (or sauerkraut - 150 g), tomato paste - 1 tsp, butter - 1 Art. l., salt.

Cook until done.

Borscht Summer

Ingredients: beets with tops, potatoes, carrots, onions, zucchini, tomatoes - 1 pc., butter - 1 tbsp. l., egg - 1 pc., sour cream, salt.

Chop the beets along with the tops, carrots, onions and fry in oil. Add finely chopped tomato and simmer. Put diced potatoes and zucchini into boiling water, cook until half cooked.

Add browned vegetables and chopped beet tops. Cook until tender over low heat. Boil the egg, finely chop and put in the finished borscht.

Tomato Soup With Vegetables

Ingredients: carrots, turnips, onions, tomatoes - 1 each, parsley and celery root, sago - 1 tbsp. l., milk - ½ cup, water - 1 cup, salt.

Peel the vegetables, chop them, cover with cold water and put on fire. Chop the tomato, remove the seeds and add to the vegetables. Boil for 40-45 minutes, then strain and add sago. While stirring, bring to a boil. Cook for another 15 minutes. At the end of cooking, add milk and salt.

Fresh tomatoes are the perfect food to replenish lost minerals and vitamins. They contain potassium, magnesium, iron, zinc, calcium and phosphorus. They contain vitamins B1, B2, B3, B6, B9, E, but most of all - vitamin C. And recently it was found out that tomatoes contain the "hormone of happiness" serotonin And thiamine, which is converted to serotonin already in the human body.

Potato Soup

Ingredients: potatoes - 3 pcs., leek - 1 pc., egg - 1 pc., milk - C4 cups, butter - 1 tsp, semolina - 1 tsp, water - 2 cups, salt, roll on toast.

Peeled and chopped potatoes, chopped leek (both white and green parts) put in a saucepan and cook under the lid for 30 minutes. Wipe hot through a hair sieve, let it boil again, pour in a thin stream, stirring, semolina and let it boil for 8-10 minutes. In a bowl, grind the raw yolk with milk and butter, pour in the soup gradually, stirring all the time so that the yolk does not boil. Serve with toasted buns cut into cubes and dried in the oven or in a frying pan.

Pea Soup Puree

Ingredients: peas - 50 g, milk - 25 ml, water - 300 ml, flour - 1 tsp, butter - 1 tsp, egg - 1 pc., roll, salt.

You can serve dry croutons from a roll cut into cubes and dried in the oven with the puree soup.

You can put in a bowl of soup ½ raw yolk, mashed with 2 tbsp. l. milk.

Sugar, fat, starch make peas a unique nutritional product. Peas also contain B vitamins, carotene, vitamins C and PP, salts of iron, potassium and phosphorus, calcium. It is good for blood, skeleton, brain and heart function.

Cauliflower Soup

Ingredients: cauliflower - 1 head, zucchini - 1 pc., Milk - ¼ cup, broth - 1 cup, butter - 1 tsp, flour - 1 tsp, egg - 1 pc, salt.

Remove the green leaves, wash the cabbage thoroughly and pour over with boiling water, then disassemble it into buds. Peel the zucchini, cut into cubes. Put the vegetables in a saucepan and put the stew with butter and? glass of water. In another bowl, dissolve the butter, add flour, fry. Then dilute it with broth, adding in small portions, and boil for 10 minutes. Put the pureed vegetables there, stir well and warm over low heat for 2-3 minutes. When serving, you can season with raw yolk, diluted milk.

Cauliflower contains 1.5 times more proteins, 2-3 times more ascorbic acid than white cabbage.

Carrot Soup Puree

Ingredients: carrots - 1 medium, milk - ¼ cup, water - 1 cup, rice - 1 tbsp. l., sugar - 1 tsp, butter - 1 tsp, salt.

Cut the carrots into pieces and stew with butter and sugar in a saucepan, on the bottom of which pour a little boiling water. Then add rice and pour a small amount of water. Cook covered for 20-25 minutes. Wipe, dilute to the desired density with hot milk, salt, warm. Put a piece of butter into the finished soup.

French Mashed Potatoes

Ingredients: potatoes - 250 g, butter - 1 tbsp. l., ham - 50 g, sweet pepper - 1 pc., milk, salt, parsley.

Peel potatoes, boil, mash hot with the addition of hot milk. Then put the butter, salt and mix well. Mix with diced ham, sweet pepper, chopped parsley.

Stuffed Potato

Ingredients: potatoes - 250 g, butter - 1 tsp, yolk - 1 pc., parsley and dill, salt, broth.

Peel even potatoes, dip in boiling salted water and cook under the lid until half cooked. Remove the potatoes, cut off the top and carefully scrape out the middle with a spoon. Rub the removed pulp through a sieve, add the yolk, butter, chopped herbs and salt. Rub the puree well with a wooden spoon, dilute with a small amount of broth and sprinkle it on each potato. Fill the middle of the potatoes with this stuffing, put it in a saucepan, greased with oil, and put in the oven.

Baked potatoes (Option 1)

Ingredients: potatoes - 250 g, milk - ⅓ cup, butter - 1 tsp, egg - 1 pc., cheese - 15 g, salt.

Peel the boiled potatoes, cut into cubes and lightly fry in butter. Salt, pour milk mixed with eggs, sprinkle with chopped herbs, grated cheese and quickly bake in the oven. Serve with fresh vegetable salad.

Baked potatoes (Option 2)

Ingredients: potatoes - 250 g, butter - 1 tsp, flour - 1 tsp, sour cream - 1 tbsp. l., salt.

Boil potatoes in their “uniforms”, peel and rub hot through a sieve. Mix it with flour, butter and salt to make a thick dough. Put mashed potatoes in a frying pan, greased with butter and sprinkled with flour, prick with a fork, spread sour cream on top and put in the oven for 15 minutes.

Cauliflower and Potato Puree

Ingredients: cauliflower - 150 g, potatoes - 150 g, butter - 2 tsp, milk - 1 cup, salt.

Boil the cauliflower in salted water, discard in a colander and drain. Grate and mix with mashed potatoes. Dilute the resulting puree with hot milk, salt and heat on the stove for 2-3 minutes, without ceasing to beat with a whisk. Do not bring to a boil.

When serving in mashed potatoes, put a teaspoon of butter.

Vegetable stew

Ingredients: potatoes and carrots - 2 each, cauliflower and turnips - 1 each, green peas - 30 g, sugar - ½ tsp, salt.

Peel vegetables and cut into cubes. Dip carrots and turnips in boiling water, salt, put sugar and cook over low heat. When vegetables are half cooked, add potatoes and green peas. Drain excess water (water should only cover the vegetables), close the saucepan with a lid and cook the vegetables until tender. Pour the sauce of toasted flour and milk into the prepared vegetables and boil for 2-3 minutes. Before serving, you can put a tablespoon of heavy cream or butter on a plate.

Vegetable cabbage rolls

Ingredients: cabbage - ½ fork, rice - ¾ cup, carrots - 1 pc., onions - 2 pcs., vegetable oil - 1 tbsp. l., tomato paste - 2 tbsp. l.

Disassemble the cabbage forks into leaves, scald, cut off thick veins. Boil rice, chop carrots, finely chop the onion, mix with each other, salt. Wrap cabbage leaves with minced meat in an envelope, fry in oil. Put in a saucepan on cabbage leaves, add half a glass of water. Put the tomato paste on the cabbage rolls, add salted butter. On low heat bring to readiness.

Cauliflower Sauce

Ingredients: cauliflower - 150 g, butter - 1 tsp, milk - ½ cup, flour - 1 tsp, salt.

Wash the cauliflower and boil in salted milk half diluted with water. Drain the broth, put the saucepan with cabbage in a warm place and wrap it. Dissolve the butter, fry the flour in it and dilute with the cooled cabbage broth. Pour sauce over cabbage.

Cauliflower contains mineral salts, proteins, carbohydrates. Cauliflower proteins are rich in valuable amino acids. In addition, there are a lot of vitamins C, B1 B6, B2, PP, A in cauliflower. Of the trace elements, there are potassium, calcium, sodium, phosphorus, iron, and magnesium.

Stewed White Cabbage

Ingredients: cabbage - 200 g, butter - 1 tsp, milk - ½ cup, flour - 1 tsp, salt.

Wash half of a small head of fresh cabbage, disassemble into leaves and cut out the stalk. Finely chop the leaves and stew in milk, half diluted with water. When the cabbage becomes soft, add the oil and, stirring, add the flour in a thin stream. Stir until smooth, boil for 5-7 minutes and serve.

Baked Cauliflower

Ingredients: cauliflower - 150 g, water - 0.5 l, butter - 1 tsp, cheese, ham, salt, crackers.

Wash the head of cabbage, disassemble into kocheski and boil in salted water. When the cabbage is ready (after 20–25 minutes), put it with a slotted spoon into a small saucepan, pour over with melted butter, sprinkle with breadcrumbs and put in a preheated oven for another 2–3 minutes.

Put on a plate, sprinkle with grated cheese, finely chopped ham and drizzle with melted butter.

Mixed Vegetable Dish (Option 1)

Ingredients: onions, carrots, cauliflower - 1 each, water, boiled buckwheat.

Onions, carrots, cauliflower cut into pieces and fry in vegetable oil. Add a little water, salt, transfer to a flat saucepan, pour boiled buckwheat on top with a thin layer and bake in a hot oven for 10-15 minutes.

Mixed Vegetable Dish (Option 2)

Ingredients: cabbage - ¼ head, onion, carrot, potato - 1 pc., vegetable oil - 2 tbsp. l., salt, herbs.

Peel the vegetables, cut into cubes, lightly fry in oil separately. Then mix, salt, pour hot water to the level of vegetables and simmer until tender. Sprinkle with herbs.

Beets in Creamy Sauce

Ingredients: beets - 100 g, cream - 50 g, flour - 1 tsp, broth - ¼ cup, sugar, salt.

Boil the beets, peel and cut into cubes. Light flour dressing (lightly fry the flour and dilute with a small amount of vegetable broth), dilute with cream and boil well. Put the chopped beets into the strained sauce and warm well over low heat. Salt and sweeten to taste.

Beets are rich in fiber, pectin, organic acids, vitamins C, B1, B2, B3, B6, B9, P, PP, E, carotene. The list of minerals is no less: potassium, calcium, sodium, magnesium, iron, iron, copper, zinc, manganese, iodine, phosphorus, cobalt, chlorine. Especially valuable is the vitamin U contained in it, which is very rarely found in products. It has anti-allergic properties and promotes better stomach function.

cabbage cutlets

Ingredients: cabbage - 200 g, onion - 1 pc., butter - 1.5 tsp, flour - 1 tbsp. l., egg - 1 pc., breadcrumbs - 1 tsp, salt.

Finely chop the cabbage, put in boiling water, let it boil and put it on a sieve. Put the butter in a saucepan and lightly sauté the chopped onion in it. Add the squeezed cabbage and simmer until soft, stirring frequently to prevent the cabbage from changing color. Cool slightly, add a thick sauce of toasted flour and milk and egg yolk. Stir the mass, cool, put on a board sprinkled with flour and cut the cutlets. Lubricate them with protein, roll in breadcrumbs and fry in boiling oil.

Schnitzel Cabbage

Ingredients: cabbage - 300 g, melted butter - 2 tsp, egg - 1 pc., breadcrumbs - 2 tsp, salt.

Wash a small head of cabbage, remove the top layer of leaves and cut into 4 parts. Cut the stalk and boil the cabbage in hot salted water. Put the cabbage in a colander and let the water drain. Slightly cooled pieces of cabbage put in gauze, squeezed and give them the shape of round cakes as thick as a finger. Roll in egg, then in breadcrumbs and fry in a hot frying pan.

If desired, you can roll cabbage leaves not in breadcrumbs, but in batter, which is done as follows: pour semolina into a glass of milk (or water) and leave it to swell. Grind the yolk of one egg with a little salt, add to the milk. Beat the protein into foam and, stirring from the bottom up, combine with the rest of the milk-semolina mass. Salt the batter.

Cabbage Semolina Cutlets

Ingredients: cabbage - 250 g, semolina - 1 tbsp. l., ground crackers - 1 tbsp. l., salt, vegetable oil - 1.5 tbsp. l., water - ½ cup.

Finely chop the cabbage, put in a saucepan, add water, half a tablespoon of vegetable oil and simmer until half cooked. Pour semolina into the boiling mass in a thin stream, cook, stirring continuously for 10–15 minutes, cool slightly, salt, stir and cool. Shape into oval-shaped cutlets, breaded in breadcrumbs, fry.

Cauliflower Casserole

Ingredients: cauliflower - 150 g, sugar - ½ tsp, butter - 1 tsp, milk - ½ cup, salt.

Peel a small head of cauliflower, remove green leaves, wash in several waters and put together with a piece of sugar in boiling salted water. When the cabbage becomes soft, separate the white part, and dry the heads in a saucepan and beat with a fork until fluffy. Then dilute the puree with milk, put the butter and beat well again. Transfer the mass to a saucepan, greased with oil, sprinkle with breadcrumbs, sprinkle with melted butter on top and bake in the oven over low heat.

Cauliflower should be boiled for 3-4 minutes in an enameled pan with a small amount of water, or steamed, and it is best to bake in order to preserve its useful components as much as possible.

Cabbage Casserole

Ingredients: cabbage - 200 g, butter - 1.5 tsp, milk - ½ cup, cheese - 10 g, breadcrumbs - 1 tsp, salt.

Cut a small head of cabbage into 4 parts, cut out the stump and ribs of the leaves, scald with boiling water, dip in cool, slightly salted boiling water, let it boil and discard in a colander. When the water drains, finely chop the cabbage, mix with a thick sauce of dried flour and milk, salt and warm. Put in a saucepan, greased with oil, sprinkle with grated hard cheese and breadcrumbs on top. Put a few pieces of butter on top and bake in the oven until pink.

Cabbage Casserole With Semolina

Ingredients: semolina - ⅓ cup, milk - ⅓ cup, cabbage - 300 g, butter - 60 g, egg - 1 pc., salt.

Mix semolina and milk. Finely chop the cabbage and, after salting, mash well with your hands. Melt the butter and pour into the semolina. Stir. Beat the egg, stir, add salt. Grease the pan with oil, put the mass, bake at 220–250 degrees for 25–30 minutes.

Cabbage in casseroles also goes well with rice and mushrooms, rice with meat, mushrooms with rice and carrots, rice and eggs, green peas and sweet carrots. You can also make a casserole from a mixture of different types of cabbage.

Potato Cabbage Casserole

Ingredients: potatoes - 200 g, cabbage - 200 g, butter - 2 tbsp. l., breadcrumbs - 2 tsp, salt.

Boil potatoes and finely chopped fresh cabbage separately in salted water. Mix cabbage with potatoes, salt. Put the mixture in a well-oiled saucepan, crumble butter into small pieces on top, sprinkle with sifted breadcrumbs, cover with oiled paper. Bake in the oven for 20-30 minutes.

Carrot Potato Casserole

Ingredients: potatoes - 500 g, carrots - 150 g, soft cheese (can be processed) - 100 g, milk - ⅓ cup, vegetable oil - 1 tbsp. l., a bunch of green onions, salt.

Cut potatoes, carrots and onions into slices. Boil the potatoes until half cooked, remove and put in a colander. Boil carrots. Dip the onion in boiling water for 2 minutes, cool. Grease the form with oil, lay out half the potatoes, then carrots and onions, lay the rest of the potatoes on top. Salt each layer. Heat the milk to a boil, put grated or sliced \u200b\u200bcheese into it and stir so that the cheese melts a little. Pour this mixture over the casserole. Put in a hot oven for 20 minutes.

Potatoes are the perfect side dish. It goes well with meat, fish, vegetables, mushrooms and cheeses. With almost all products, you can make a casserole.

Carrot Casserole (Option 1)

Ingredients: carrots - 200 g, butter - 1 tsp, egg - 1 pc., salt, flour and milk for sauce, crackers.

Peel the carrots, finely chop, pour boiling water so that it is slightly covered with it, and simmer with sugar under the lid for 20 minutes. Prepare a thick sauce of flour and pour milk into carrots. Add the yolk to the puree and the protein whipped into a strong foam, mix, put in a saucepan, greased with oil. Top with sifted breadcrumbs, sprinkle with melted butter. Bake in the oven.

Carrot Casserole (Option 2)

Ingredients: carrots - 2 pcs., sugar - 2 tsp., egg - 1 pc., crackers - 1 tbsp. l., cinnamon to taste.

Boil carrots and grate. Add egg yolk, sugar and cinnamon, mix thoroughly. Beat egg whites, add at the very end of cooking. Bake the mass, sprinkled with breadcrumbs on top.

Carrot Apple Casserole

Ingredients: carrots - 200 g, apples - 200 g, roll - 40 g, milk - ⅓ cup, butter - 1 tbsp. l., sugar - 3 tsp., egg - 1 pc., salt.

Wash the carrots with a brush, steam, peel and rub through a sieve. Mix with grated apple, mashed bun, previously soaked in milk and squeezed out, with sugar, yolk and protein, whipped into a strong foam. Put the resulting mass into a mold, greased with oil and sprinkled with breadcrumbs. Cover with oiled paper and cook in a water bath for 40-45 minutes.

Carrot cutlets

Ingredients: carrots - 200 g, roll - 20 g, butter - 1 tsp, sugar - ½ tsp, milk - ¼ cup, egg - 1 pc., salt.

Peel the carrots, chop them, pour a small amount of boiling water (so that the water only covers the carrots) and simmer in a saucepan under the lid for 25–30 minutes. Rub the boiled carrots through a sieve along with the roll soaked in milk and squeezed. Add the yolk to the puree, stir and cut the cutlets. Grease cutlets with protein, roll in breadcrumbs and fry in hot oil.

Carrot Pancakes Yeast

Ingredients: carrots - 150 g, flour - 100 g, milk - ½ cup, butter - 1 tbsp. l., sugar - 1.5 tsp., egg - 1 pc., yeast - 6 g, salt.

Prepare the dough: dilute the flour in slightly warm milk, put the yeast, egg yolk, mashed with sugar, and put in a warm place to let the dough rise. Before baking, add the mashed steamed carrots and the egg white, whipped into a strong foam. Pancakes should be fried in hot oil. Serve with sour cream or butter.

Carrot Fritters Plain

Ingredients: carrots - 250 g, egg - 2 pcs., sour cream (milk) - ½ cup, flour - 3 tbsp. l., cheese - 70 g, vegetable oil - 2 tbsp. l., green onions, salt.

Peel the carrots, grate on a coarse grater. Prepare the dough from eggs, sour cream (milk), flour and salt, add grated carrots and mix. Grate the cheese on a coarse grater and also add to the mass, mix again. Chop the green onion and add to the batter. Heat up a frying pan, pour in a little oil and spread the pancakes with a tablespoon. Fry over medium heat until browned. Place on paper towel to drain excess oil.

Fritters From Zucchini

Ingredients: zucchini - 100 g, flour - 30 g, milk - 30 ml, butter - 1 teaspoon, sugar - ½ teaspoon, egg - ⅓ pcs., yeast - 2 g, salt.

Prepare the dough: dilute the flour in a little warm milk, put the yeast,? yolk, pounded with a teaspoon of sugar, and put in a warm place to let the dough rise.

Peel a piece of young zucchini, free from seeds and pass through a meat grinder. When the dough has risen, add the zucchini and protein, whipped into a strong foam. Pancakes should be fried in hot oil. Serve with sour cream or butter.

Zucchini is useful for diseases of the stomach, gallbladder, duodenum, obesity, anemia, and now these diseases are often found in children.

Potato Meat Pie

Ingredients: potatoes - 250 g, boiled meat - 50 g, butter - 1 tsp, milk - 50 ml, egg - 1 pc., onion - 1 pc., broth - 320 ml, salt.

Boil potatoes, peel and rub through a sieve. Dilute the puree with milk, salt, add butter, egg and beat well until fluffy. Pass the meat through a meat grinder, fry with onions in a pan, cool and mix with chopped boiled egg. Place half of the mashed potatoes on a greased baking sheet. Put minced meat on top. Cover the minced meat with the rest of the puree, sprinkle with breadcrumbs, sprinkle with butter and bake in the oven.

Minced meat can be replaced with cabbage, carrot or rice.

Vegetable stew

Ingredients: 4 potato tubers, 3 zucchini, 2 carrots, 1 onion, sweet pepper, 4 tbsp. l. vegetable oil, 1 bunch of green onions, black pepper, salt, water.

Cooking method: Wash and clean vegetables. Cut potatoes and zucchini into medium cubes, onions into small cubes, and carrots into thin strips. Pour vegetable oil into the slow cooker and lay out the prepared vegetables. Turn on the "Baking" mode for 20 minutes. Pour in some water, add black ground pepper, salt, mix. Switch the multicooker to the "Extinguishing" mode for 30 minutes. Garnish the finished dish with chopped green onions.

Stewed vegetables with mushrooms What you need: 600 g of zucchini, 300 g of mushrooms, 4 tomatoes, 2 onions, 3 tbsp. l. oils, parsley, ? Art. sour cream, salt Fry finely chopped onions and mushrooms, put them in a saucepan. Separately fry the diced zucchini, put them in a pan with

Stewed vegetables Ingredients: 3 zucchini, 4 carrots, 1 onion, 2 sweet bell peppers, 5 tomatoes, 3 celery roots, 150 ml of cream, 0.5 bunch of dill and parsley, salt, pepper. Zucchini, carrots, peppers and celery roots cut into cubes, onion - half rings,

Stewed vegetables Ingredients: 4 potato tubers, 3 zucchini, 2 carrots, 1 onion, sweet pepper, 4 tbsp. l. vegetable oil, 1 bunch of green onions, ground black pepper, salt, water. Cooking method: Wash and peel the vegetables. Cut potatoes and zucchini

Stewed vegetables and mushrooms Broccoli with egg and onion Ingredients500 g of broccoli, 3 eggs, 2 onions, 50 g of butter, 3 tablespoons of vegetable oil, salt. Method of preparation Wash broccoli, disassemble into inflorescences. Peel, wash and finely chop the onion. broccoli lay out

STEWED VEGETABLES Sliced onions, carrots, parsley, celery, slices of green tomatoes, salt, pepper, pour vegetable oil and simmer for 30 minutes under a tightly closed lid over low heat. When ready, add crushed garlic to taste (4-5 cloves),

Stewed vegetables Chopped onions, carrots, parsley, celery, slices of green tomatoes salt, pepper, pour vegetable oil and simmer for 30 minutes under a tightly closed lid over low heat. When ready, add crushed garlic to taste (4-5 cloves),

Stewed vegetables 300 g beans (frozen), 4 tomatoes (canned), ? cabbage, 1 turnip, 1 onion, 1 bell pepper, 1 potato, 1 apple, 1 stalk of celery, 2 teaspoons of tomato paste, olive oil, salt. Cut the vegetables into slices, the apple into cubes. All

Stewed vegetables 4 potatoes, 3 zucchini, 2 carrots, 1 onion, 1 bell pepper, 4 tablespoons of vegetable oil, 1 bunch of green onions, water, ground black pepper, salt. Wash and peel the vegetables. Cut potatoes and zucchini into medium cubes, onion into small cubes, and

Stewed vegetables Ingredients: onions - 2 pcs., carrots - 4–5 pcs., parsley (root) - 2 pcs., celery (root) - 2 pcs., green tomatoes - 8–10 pcs., garlic, vegetable oil - 150 g, salt, pepper, parsley and celery. Chopped onions, carrots, parsley, celery, slices

Stewed vegetables Ingredients: 300 g of white cabbage, 200 g of green beans, potatoes, 2 carrots, 1 bell pepper, onion, parsley, 2 tablespoons of vegetable oil, ground black pepper, salt, 400 ml of water. Cooking method : Vegetables

Vegetables stewed with garlic Ingredients: 8 tomatoes, 2 onions, 2 carrots, 10 cloves of garlic, 6 tablespoons of vegetable oil (refined),? a bunch of celery, salt. Cooking method: wash the tomatoes and cut into thin slices. Peel and chop the onion.

Vegetables should be in the child's diet every day. But what if he strikes and stubbornly rejects these products? We offer to cook vegetable dishes for children, which even the most picky will not refuse.

Golden squash

Zucchini is one of the most popular vegetables, especially in baby food. It is great for making purees and soups. However, sometimes you can cook something more interesting, such as a casserole. Grate 2 zucchini and squeeze out the liquid. Mix them with grated carrots, 3 eggs and 150 g of sour cream. Gradually introduce 7-8 tbsp. l. flour, stirring the base with a whisk. You can lightly beat it with a mixer - so the casserole will turn out more airy. Pour the dough into a greased form and put in an oven preheated to 200 ° C for 45-50 minutes. This children's zucchini dish can be given to babies from 2 years old. For older children, grated cheese can be added to the dough.

cabbage instead of meat

White cabbage also deserves a place in the children's diet. And so that the kids make friends with her faster, make vegetable cutlets. Scald with boiling water 500 g of cabbage leaves and pass through a meat grinder. We spread the minced cabbage in a pan with 10 g of butter and 3 tbsp. l. milk. We pour out 3 tbsp. l. semolina and simmer the mixture for 10 minutes. When the semolina swells, remove the pan from the heat. We combine the cabbage base with 1 egg and 2 tbsp. l. flour, beat into a homogeneous mass and form cutlets. Roll each in flour and bake for 20 minutes at a temperature of 180 ° C. With sour cream, this baby will disappear twice as fast.

vitamin pizza

Often, children's cauliflower dishes are not very popular with kids. But not vegetable pizza. Grind 400 g of raw cabbage in a blender and put it in the oven for 5 minutes at a temperature of 180 ° C. Then cool it, drive in 1 egg, 2 tbsp. l. olive oil, 100 g grated cheese and a pinch of salt. From the resulting dough, roll out 2-3 cakes with a thickness of 5-7 mm and bake in the oven for 20 minutes at a temperature of 180 ° C. Lightly coat them with tomato paste and lay out any vegetables and toppings that your children like best. Put the pizzas back in the oven for 5-7 minutes. Kids love pizza, and this variation will surely intrigue them.

variegated pudding

Broccoli vegetable pudding is another interesting kale variation. We disassemble 100 g of cabbage into inflorescences. Grate the same amount of carrots and potatoes. Cut into cubes 1 yellow bell pepper, 150 g of ham. Pour boiling water over 30 g of oatmeal for 15 minutes. We combine them with broccoli, chopped vegetables and ham and lightly add. Lubricate the baking dish with oil, sprinkle with ground breadcrumbs and lay out the vegetable base. First, bake the pudding in the oven for 20 minutes at 180°C. Then fill it with a mixture of 50 ml of milk, chicken eggs and 1 tsp. vegetable oil and return to the oven for 10 minutes. By the way, cabbage pudding can be put in a lunchbox for children, sending it to school.

Surprise Potatoes

Many children's potato dishes are to the liking of kids. So that they do not become boring, sometimes you can surprise them with something unusual. For example, potato roll. Boil 400 g of peeled potatoes and 2 hard boiled eggs. Fry the chopped onion until translucent. Puree the potatoes with a blender, add 2 tsp. butter and a pinch of salt. We make a filling from eggs: finely chop and mix with bright vegetables, such as red pepper, green onions, cabbage, also finely chopped. We spread the puree on baking paper with a layer 4-5 mm thick, tamp the egg-onion filling on top and roll up the roll. We transfer it to a greased baking sheet, sprinkle with breadcrumbs and put it in the oven for 30 minutes at a temperature of 180 ° C. Even the pickiest little gourmets will appreciate this dish.

sunny soup

When you want to diversify the child's menu, remember the children's dishes from. Delicate pumpkin cream soup is exactly what the body needs in the fall. Cut into cubes 250 g of pumpkin pulp and 100 g of carrots. Pour the vegetables into boiling water and cook for 20-25 minutes until they soften. Cool them and beat with a blender into a homogeneous puree. You can add here 2-3 chopped sprigs of dill or parsley. Pour 125 ml of warmed milk into the vegetable mixture and cook over low heat for 5 minutes. If the consistency seems too thick, add a little vegetable broth. Such a bright soup with a seductive aroma is sure to please children.

tricky cupcake

Not all children love, which cannot be said about cupcakes. So why not combine them into a single whole? Beat 2 eggs with ½ cup sugar until smooth and light. Alternately add 100 g of softened butter, 2 grated carrots, 1 cup flour, 1 tsp. baking powder and knead the dough. If your kids don't mind raisins, you can add that too. Grease muffin tins with butter and fill ¾ full with batter. Bake cupcakes for 30 minutes at 200°C. For a crispy crust, you can lightly sprinkle the tops with sugar. The kid will never guess what cupcakes are made of, and will eat them with pleasure.

We hope that little gourmets will like these children's recipes and add to your collection of favorite recipes. Bon appetit and good health to your kids!

Vegetables are an essential part of a child's diet. Nutritionists believe that children from one to four years old should consume up to 350 g of vegetables per day - raw or thermally processed.

Vegetables can be added to salads, boiled, baked or stewed. And if the baby is hungry, and the main meal is still far away, then it is better to offer him a slice of cucumber or a carrot than a sweet cookie. After all, vegetables are healthy and at the same time low in calories, so they do not interrupt the appetite for a long time.

Having shown a little imagination, any mother will be able to cook many original, mouth-watering and healthy vegetable dishes. And they are good not only for their taste. Vegetable dishes can be intricately arranged before serving. For example, due to the fact that among the usual fruits you will find almost all the colors of the rainbow! This quality is especially good to use when preparing dishes for children who are naughty while eating.

Try to make the vegetable menu of the crumbs bright and tasty! Moreover, it is important to do this in the spring, during the period of beriberi and lack of other useful substances.

Vegetable Dishes: Green Vitamins

Pediatricians recommend starting complementary foods with green vegetables - zucchini or broccoli. But let these vegetables not be associated with you only with the first purees for crumbs! From them you can cook a delicious dinner for the whole family. Zucchini contains calcium, magnesium, iron and potassium, pectins that are useful for metabolism.

In addition, broccoli contains vitamins A, C and B, as well as beta-carotene, which is important for the child's body.

These vegetables make an excellent side dish for a meat or fish dish. Broccoli can be boiled, and zucchini can be baked in the oven or stewed with onions. From ready-made green vegetables, you can put a lawn on a plate, and from meat or fish - a stump.

Also, a delicious and tender puree soup will come out of zucchini and broccoli. And do not forget to sprinkle it with small golden crackers.

orange carrot dishes

Carrots have a whole set of vitamins (A, C, B, D, E), minerals and trace elements. Carrots contain a low amount of cellulose, so it is recommended for baby and diet food.

Carrots are delicious both raw and cooked. For a snack, offer the baby carrots, cut into strips. Circles are very in harmony with meatballs or steam cutlets. Or you can boil slices of carrots and decorate any dish with them.

No soup is possible without carrots. If the baby is good with the orange root crop, cut it into cubes, but if the baby is picky, rub it on a grater.

Do not forget that carrot juice is considered one of the healthiest and most delicious. It can be served alone or mixed with other fruit juices. It is useful to add a little cream there.

Purple Beetroot Dishes

Beets are a valuable source of vitamins C, PP and B, as well as copper and phosphorus. It normalizes bowel function, which means it helps the baby get rid of constipation. From beets and other most common vegetables - potatoes, cabbage, carrots, onions, tomatoes - you get a delicious borscht.

Or make a delicious salad for your baby. To do this, grate boiled beets on a fine grater, add grated cheese, boiled quail egg. Dress the salad with low-fat sour cream, garnish with a sprig of greens and sprinkle with pine nuts. However, it is worth remembering: although beets are incredibly healthy, they contain quite coarse fiber, and its mineral composition greatly burdens the child's kidneys.

Onions also come in purple! Moreover, it is sweeter and in small quantities suitable for children's dishes.

Vegetable rainbow on a plate

In cooking, you can use several colorful vegetables. Bake them according to the principle of ratatouille: lay the circles of zucchini, tomato, sweet pepper, carrots and onions in layers. If desired, between the layers of vegetables, you can put a layer of minced meat - chicken or meat.

The rice side dish will be tastier if you add finely chopped pieces of red, yellow, green sweet pepper, previously sautéed in olive oil. The side dish will turn out bright, appetizing and unusual!

Bright vegetables can "tint" any familiar dish. For example, add a little chopped greens in a blender to the cottage cheese, lightly salt it - and you get a green curd mass. Only now it is better not to eat it with a spoon, but to spread it on a piece of bread.

In general, show imagination, create every day. And not only cook, but also eat delicious and healthy vegetables and fruits with pleasure. After all, a child learns everything by watching his parents. And if you yourself love vegetables, then your child will gobble them up on both cheeks.

Note to mom

Vegetables are low-calorie, they do not need to be strictly dosed. The restriction is imposed only on potatoes, which, although rich in amino acids, proteins, potassium and phosphorus, contain a lot of starch.