The age of one and a half years is the time to expand the child's diet. 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 or blender. A varied menu introduces the baby to new tastes and ensures the supply of valuable vitamins and microelements.
A child’s diet after one year should be drawn up taking into account the recommendations of specialistsThe 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 second breakfast and switch to 4 meals a day with a 4-hour break between meals. Whatever the baby’s habits, the main thing is to invite him to the table at a strictly allotted time. This will develop a food reflex and create favorable conditions for digesting food.
Baby's diet after one year
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When choosing food for a child after one year, you should give preference to light dietary products. Children's menus must include porridge, light soups, fermented milk dishes, fish and meat cutlets. To season dishes, use vegetable oil and low-fat sour cream. It is allowed to add salt, herbs, and ground pepper.
Porridge, vegetables, meat on the menu
Porridge can be served every day, at any time. The most valuable of them are oatmeal and buckwheat, which contain many useful microelements. Rice is well digested, but it should be limited if you are prone to constipation. Less popular corn and millet porridges are a source of silicon, calcium and phosphorus. You can also offer barley, which contains iron and potassium, and pearl 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 and mashed potatoes are suitable as a side dish at any time of the year.
The children's menu should not only be varied, but interesting and beautiful
For cutlets and meatballs, you should use 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 provide the body with important amino acids, iodine, potassium, lecithin, magnesium, and 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 provide children with calcium, potassium, magnesium, phosphorus, protein, vitamin D. They contain milk sugar, easily digestible acids, carbohydrates, and minerals.
You can use cottage cheese to make cheesecakes, casseroles, and lazy dumplings, which your baby can try.
Chicken eggs are valued for amino acids and lecithin. A whole egg can be given to an older child for breakfast every other day or steamed into an omelet and added to dishes. If you are allergic to protein, it is removed from the menu. You can also try dietary quail eggs.
A child over one year old can be given a whole egg (every other day, or half daily), 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 porridges, puddings, casseroles).
Bread, pasta and sweets
The diet of one and a half year old children may contain pasta made from durum wheat. They contain carbohydrates, vitamins B1, B9, PP, B2, calcium, phosphorus and other microelements. Up to 2 years, the inclusion of baked goods with bran is not recommended by WHO and pediatricians, including Dr. Komarovsky. However, at 1.5 years old you can introduce your child to bread made from rye flour.
The daily intake 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 - porridge will completely replace it.
Sweets and chocolate should be given to the baby in very limited quantities; 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 sugar intake is 40 grams (sugar added to porridge, pies, and cottage cheese is considered).
You should not try unhealthy and heavy food from an adult table at this age. Heavy, fatty, fried foods are prohibited. Mushrooms, pickled vegetables, smoked meats, seafood, and marinades should not be given. The taboo applies to concentrated juices, sparkling water, margarine and spread, and coffee.
Menu for the day at 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 a child's diet should be foods containing protein - eggs, fish, meat, dairy products.
The daily correct set of dishes that should be given to the baby is given 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 omelette 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 pate 50 g 70 g Boiled pasta with butter 50g 50-60 g Dried fruits compote 70 ml 100 ml Afternoon snack Kefir 150 ml 180 ml Galette or oatmeal cookies 15 g 15 g Fruits (apple, banana, pears) 100 gr 100 gr Dinner Vinaigrette or fresh vegetable salad with butter 100 gr 100 gr Fish balls 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 diet is distributed evenly 30%/35%/15%/20% (breakfast/lunch/afternoon snack/dinner). Nutritionists and WHO recommend calculating calories and sticking to a similar ratio during feedings. If your child asks to eat at night, it is better to feed him kefir, low-fat yogurt or milk.
Weekly menu for children 1.5-2 years old
In order for the baby to eat with appetite, his menu should be as varied as possible.
Despite the limited time for preparing food, it is important for the mother to diversify the child’s diet as much as possible and introduce him to new tastes. This will also be 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 beet salad, steam cutlet, mashed potatoes, compote. Afternoon snack Fruit juice, cottage cheese, bun. Dinner Vegetable stew, bread, tea. Tuesday Breakfast Oatmeal porridge with milk, bun, cocoa. Dinner Beetroot soup, salad of grated carrots and apples, fish meatballs, barley porridge, berry juice. Afternoon snack Biscuits, yoghurt. Dinner Stewed potatoes with chicken fillet Wednesday Breakfast Rice porridge with raisins and milk. Dinner Meatball soup, cabbage-carrot salad, Afternoon snack Compote, cheesecakes (more details in the article:). Dinner Steamed vegetables, juice. Thursday Breakfast Steam omelette, black bread, tea (we recommend reading:). Dinner Vermicelli soup, fresh cucumber, millet porridge, goulash, compote. Afternoon snack Diet bread, kefir. Dinner Fish cutlet, mashed potatoes, compote. Friday Breakfast Curd casserole, tea. Dinner Rice soup, fresh tomato, stewed vegetables with meat, jelly. Afternoon snack Sandwich with cheese, berry compote. Dinner Bread with butter and cheese, buckwheat porridge with milk, tea. Saturday Breakfast Steam omelette, cottage cheese, compote. Dinner Green cabbage soup, cabbage salad, battered chicken cue ball, buckwheat porridge. Afternoon snack Oatmeal cookies, ryazhenka (see also:). Dinner Vegetable stew, jelly. Sunday Breakfast Lush pancakes with gravy, cocoa. Dinner Soup with dumplings, fresh cucumber, pasta, beef meatballs, compote. Afternoon snack 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 a mother to pay careful attention to both the selection of products for the child and their careful culinary processing. It is advisable to make cottage cheese, jelly, yoghurt, minced meat, oatmeal and shortbread cookies yourself. 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 “Kaprizka”
Millet porridge “Kaprizka”
Initially, boil viscous millet porridge by pouring half a glass of cereal with a glass of hot water. Then add a little sugar and salt to the pan with the millet and cook until tender, cool to 40 degrees and serve with one of the toppings:
- finely chopped dried apricots and raisins, nuts and butter;
- carrot puree (chopped carrots should first be stewed, then mixed with porridge and garnished with prunes);
- pieces of stewed fillet placed on porridge.
Tender cream of chicken soup
To prepare one serving, you need to make broth by boiling 20 grams of chicken fillet in 150 ml. water and adding salt, half an onion and carrots. Grind the finished meat and vegetables in a blender, adding half the broth, and grind. Separately, dry a tablespoon of flour in a frying 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. At the same time, combine a fresh egg with 30 ml. warm boiled milk, boil until thickened in a water bath. Add the resulting mixture to the slightly cooled soup and stir. 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 in it. Add 50 grams of chopped prunes, salt and sugar, cover with a lid 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 and the prepared fish. Pour a glass of milk over the food and simmer over low heat for 20 minutes. Before serving, decorate with herbs.
Meat soufflé
Chicken soufflé
Grind 350 grams of good tenderloin in a blender or food processor. Continuing to beat, add a little salt, 50 g. butter, a good raw egg. Gradually pour in 0.5 cups of low-fat cream. Place the well-prepared mass in an oiled mold, which should be placed in a bowl of boiling water and placed in a preheated oven.
During baking, it is important to ensure that there is always boiling water in the bowl and add it when it evaporates. Signs of a dish being ready are an increase and compaction of the mass, its separation from the walls of the mold. Before finally removing the dish, mom should try it. You can serve the soufflé on a flat plate, adding herbs and fresh tomatoes.
Rice casserole with cottage cheese
Rice casserole with cottage cheese
Boil the 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 melted butter. 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.
All children and even many adults from childhood have an opinion that healthy vegetable dishes are tasteless. Today we will dispel this myth and teach you how to cook not only healthy, but also delicious vegetable dishes, and your children will be happy to eat the food you have prepared, designed specifically for a healthy diet.
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Photo gallery: Cooking healthy and tasty vegetable dishes for children
The recipes below are highly digestible, digestible, and contain the most beneficial nutrients (such as proteins, fats, carbohydrates, and various vitamins) that are necessary for the health of a growing organism.
ZUCCHIN RAGU
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. Beat all the eggs and mix with flour and milk. Salt to taste. String beans with butter are poured with the resulting mass of eggs, milk and flour, then baked in the oven.
STEWED EGGPLANT WITH 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 : you need to wash the eggplants and cut them lengthwise into four parts, but not completely, then cook them until fully cooked in salted water. After the eggplants are fully prepared, drain the salted water and place it under a press into the eggplants. Take onions, carrots, as well as celery root and parsley root, cabbage, all the greens (parsley or dill), chop the garlic roughly, then fry the chopped vegetable slices in vegetable oil. The finished mass is placed in an eggplant and everything received is placed in a saucepan, poured with sauce (which is pre-prepared from four tomatoes, five tablespoons of flour, with the addition of vegetable oil and salt to taste) and cooked until fully cooked. It is necessary to cook on low heat.
PUMPKIN PORridge WITH RISOM
Ingredients : 900 pumpkin, 3 tablespoons rice, 3 tablespoons butter, half a glass of milk, 2 tablespoons sugar, salt to taste.
Recipe : Take the pumpkin and peel it, then cut it into small cubes. The chopped cubes are poured with milk and three tablespoons of sugar, three tablespoons of rice and salt are added to taste. Simmer this dish with the lid closed, preferably over low heat. Once fully cooked, 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 : 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 a closed lid until fully cooked. The finished dish is transferred to an oiled frying pan, then pour half a glass of sour cream over the dish (the sour cream is pre-mixed with beaten eggs).The frying pan is placed in the oven and baked.
FRIED ZUCCHURES
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. Dry zucchini must be rolled in 3 tablespoons. flour. Then they are placed in a greased frying pan and fried. You need to grind the garlic and then add it to the zucchini. 5 minutes before cooking, you can sprinkle the dish with dill and parsley and season with 5-6 tablespoons of sour cream.
VEGETABLE MEATBALLS
Ingredients : take 5 zucchini, 1.5 cups of wheat flour, 2-3 chicken eggs, half a cup of vegetable oil, 5 tablespoons of sour cream, parsley, dill and salt.
Recipe : It is necessary to peel the zucchini and remove the core from it. Then grate 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 as homogeneous as possible. The resulting thick mass is formed into meatballs and fried in a pan until fully cooked. You can serve the dish with sour cream.
BEAN CASSERLE WITH SLUKE 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 mixed. Beef also needs to be passed through a meat grinder. It is then fried with small pieces of onion. Next, take the mold and grease it with vegetable oil. Lay it out in this 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. Once fully cooked, you can sprinkle the dish with herbs and serve with sour cream.
GREEN BEANS WITH 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. We grease the top of our dish with the resulting sauce and bake it in the oven.
ISPOMIDOR AND PASTA CASSERLE
Ingredients : take approximately 120-130 g. 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 boiling water over the tomatoes and peel them, then cut them. Take a mold and grease it with oil or fat and put boiled pasta in the first layer. Place grated hard cheese on the first layer of pasta as the second layer. 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 and eggs on top of the tomatoes and again sprinkle with grated cheese. We cook our dish in the oven for about half an hour until cooked. Let's serve!
CARROT WITH EGGS AND COTTAGE CHEESE
Ingredients : take 50 g. cheese, 2 eggs, 150 gr. carrots, vegetable oil and salt.
Recipe : Take a vegetable grater and grate it onto the carrots. Pour 10 g of vegetable oil into a pan and put grated carrots in 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! Once ready, you can sprinkle dill on top.
Bon appetit to you and your kids!
Jacket potatoes.
From 1 year.
You need 2 potatoes, 1 teaspoon of butter, salt on the tip of a knife.
Wash the potatoes well. Place in an enamel pan, add hot water, close the lid and cook over low heat until the potatoes are soft. Remove the potatoes, peel them and mash with a fork until smooth. Add butter and serve.
Sautéed potatoes.
From 2 years old.
Required: 2-3 potatoes, 3 tablespoons of butter, salt on the tip of a knife.
Rinse the potatoes thoroughly, peel them and wash them again. Cut the potatoes into small cubes. Melt the butter in a frying pan, add the potatoes and place the pan in the oven. Bake over low heat, stirring occasionally, until the potatoes are soft. Add salt before serving.
Steamed potatoes.
From 1 year.
You will need 2-3 potatoes, 1 teaspoon of butter, herbs (parsley, dill), salt on the tip of a knife.
Wash the potatoes well, peel them and wash them again. Cut it into large slices, sprinkle with salt and steam for 20 - 30 minutes until the potatoes are soft. Mash the finished potatoes with a fork until smooth, season with butter, sprinkle with herbs (finely chopped) and serve.
Potato casserole with cottage cheese.
From 1 year.
You will need 2 potatoes, 2 tablespoons of baby cottage cheese, 3 teaspoons of sour cream, 1 egg, 1 tablespoon of butter, 2 teaspoons of breadcrumbs, salt on the tip of a knife.
Wash the potatoes well. Then boil it in its skin until soft. Peel the finished potatoes. Rub it through a sieve or use a blender. Beat the egg until fluffy. Mix part of the beaten egg with 1 teaspoon of sour cream. Add cottage cheese, butter, remaining beaten egg, and salt to the mashed potatoes. Mix everything. Grease the pan with oil and sprinkle with breadcrumbs. Place the potato mixture in this pan. Brush with a mixture of sour cream and eggs. Bake in the oven until done. Drizzle with sour cream and serve.
Potato dumplings with sour cream.
From 2 years old.
You will need: 2 potatoes, 1 tablespoon butter, 2 tablespoons milk, 2 tablespoons sour cream, half an egg, 1 tablespoon breadcrumbs, salt on the tip of a knife.
Rinse the potatoes well. Bake the potatoes in the oven or steam them. Peel it, rub through a sieve or use a blender. Add egg yolk, hot milk, salt, crackers, half a tablespoon of melted butter and beaten egg white to the potatoes. Drop the dumplings into boiling salted water with a teaspoon. Cook them over low heat for 5-6 minutes. Remove with a slotted spoon and place on a sieve to drain. Place in a bowl with melted butter. Drizzle with sour cream and serve.
Potatoes with green sauce.
From 1 year.
You will need 2 potatoes, half a glass of milk, 2 teaspoons of butter, 1 tomato, 1 teaspoon of sour cream, half a tablespoon of chopped dill and parsley, salt on the tip of a knife.
Wash the potatoes well, peel them, wash them again. Place the potatoes in an enamel pan and cover with hot water. Bring to a boil, pour in milk, add salt and cook until potatoes are soft. Cut the finished potatoes into cubes, pour over the sauce and sprinkle with herbs.
Preparing the sauce:
Strain the broth in which the potatoes were boiled, add peeled and strained tomatoes, butter and sour cream, and boil to half the volume.
Potato and meat cutlets.
From 1.5 years.
You will need: 2 potatoes, 50 g chicken or beef fillet, 1/10 onion, 1 tablespoon butter, ½ eggs, 1 teaspoon ground crackers, 1 tablespoon sour cream, salt on the tip of a knife.
Wash the potatoes thoroughly. Bake it in the oven or steam it. Peel the skins of the finished potatoes. Rub it through a sieve. You can use a blender. Add egg yolk, hot milk, salt, crackers, half a tablespoon of melted butter and whipped egg white to it. Mix everything. Make round thin cakes from this mass. Place minced meat in the middle of each. Bring the edges of the tortillas together. Shape the tortillas into a flattened oval shape. Roll in breadcrumbs. Fry the cutlets in a frying pan in vegetable oil. Then place them in a preheated oven for 5 minutes.
To prepare minced meat, cut the meat into small pieces, add salt, fry in a small amount of vegetable oil with finely chopped onion, add a little water and simmer until soft in a closed container. Grind the finished meat in a meat grinder.
Stewed carrots with potatoes.
From 1 year.
You will need: 2 potatoes, half a carrot, half a teaspoon of chopped parsley or dill, 2 teaspoons of butter, salt on the tip of a knife.
Rinse the vegetables well, peel them, and wash again. Cut the potatoes into cubes, cut the carrots into small pieces. Place the potatoes in an enamel pan, add boiling water, salt and cook until tender. The milkweed should be simmered in a covered saucepan over low heat in butter with 1-2 tablespoons of water. Mix vegetables and add herbs.
Carrot and apple pudding.
From 7 months.
You will need: 1 carrot, 1 apple, 20 g of wheat bread, 1 teaspoon of butter, 2 tablespoons of milk, half an egg, a pinch of sugar, salt on the tip of a knife.
Wash the carrots well, peel and rinse again. Grate it on a fine grater. Add butter, sugar and simmer over low heat until done. Divide the bread crumb into small pieces and pour cold milk over it. After the bread has swollen, mash it with a fork and combine with the stewed carrots. Add to the resulting mass a raw apple, grated on a fine grater, an egg yolk and an egg white whipped into a thick foam. Grease a baking dish with butter and sprinkle with sugar, place the resulting mixture on it, cover with a lid and steam for 40 - 45 minutes.
Stewed vegetables in milk sauce.
From 10 months.
You will need: half a carrot, half a kohlrabi, half an onion, half a small head of cauliflower, ½ celery, 1 tbsp peas, 1 tbsp. A spoonful of butter, half a tablespoon of flour, a glass of milk, salt on the tip of a knife.
Wash the vegetables, peel, cut into small pieces. Stew all vegetables separately. You can steam them. If the peas are dried, first soak them in cold water for several hours. After the vegetables become soft, salt them and grind them in a blender. Pour over milk sauce.
Carrot casserole.
From 9 months.
You will need: 2 carrots, half a glass of milk, 1 teaspoon of ground crackers, 1 teaspoon of flour, 1.5 tablespoons of butter, ¼ glass of water, ¼ eggs, a pinch of sugar, salt on the tip of a knife.
Wash the carrots well, peel, wash again. Grate it on a fine grater. Simmer the carrots over low heat with water, half a tablespoon of butter and sugar until tender. Mix the stewed carrots with the sauce, the yolk and the white whipped into a thick foam. Place the resulting mass in a mold, previously greased with butter and sprinkled with breadcrumbs, put a few pieces of butter on top, put in the oven and bake. To prepare the sauce, fry the flour in the oven without oil, mix with milk, boil, stirring, for several minutes. Remove from heat and add half a tablespoon of butter.
Cauliflower soufflé.
From 7 months.
You will need: 150 g of cauliflower, 2 teaspoons of flour, half a tablespoon of butter, half an egg, ½ glass of milk, 1.5 tablespoons of sour cream, salt on the tip of a knife.
Peel the cabbage, rinse well, cut into small pieces. Steam it until done. Let the broth drain. Grind the cabbage to a thick puree in a blender. Place the cabbage puree in a saucepan with boiling milk, add butter mixed with flour. Boil while stirring continuously. In the hot puree, add butter, egg yolk, and white, foamed. Place the mixture in a greased pan, cover with a lid and steam for about 30 minutes. Sprinkle soufflé with sour cream and serve.
Cabbage cutlets.
From 2 years old.
You will need: 500 g of white cabbage, half a glass of milk, 2 eggs, 2 tablespoons of flour or semolina, 2 tablespoons of breadcrumbs, vegetable or butter for frying, salt on the tip of a knife.
Wash the cabbage, chop finely, transfer to an enamel bowl, add milk and simmer over low heat until tender. Remove from heat, add eggs into hot mixture, stirring constantly, and beat. Form cutlets from the resulting mixture, roll them in breadcrumbs and fry.
Beet cutlets with prunes.
From 2 years old.
You will need: 2.5 beets, 20 prunes, half an onion, 1 egg, 1 tablespoon of semolina, 2 tablespoons of breadcrumbs, half a glass of hot water, vegetable oil for frying, salt on the tip of a knife.
Wash the beets, peel them, rinse again. Grate on a fine grater, add hot water and simmer covered over low heat for 15 - 20 minutes. Rinse prunes under running water several times. Remove the seeds and boil in a little water or steam. Cut it into small pieces. Add egg, semolina to hot stewed beets and stir quickly. Combine the cooled mass with finely chopped onions and prunes fried in vegetable oil. Add salt, mix, form into cutlets, roll in breadcrumbs and fry.
Vegetable balls.
From 8 months.
You will need: 300 g of vegetables (carrots, cauliflower, potatoes, beets, zucchini), 2-3 tablespoons of breadcrumbs, 1 egg, 1 tablespoon of butter, half a glass of milk, salt on the tip of a knife.
Rinse the vegetables well with running water, peel them, and rinse again. Cut the vegetables into cubes. Separate the cauliflower into small florets. Dip the prepared vegetables into boiling water and add salt. 5 minutes after boiling, add milk and cook until the vegetables are soft. Remove the vegetables with a slotted spoon. While hot, rub through a sieve until smooth. You can use a blender. Add warm butter, breadcrumbs, and egg to the puree. Mix thoroughly. Strain the vegetable broth and bring to a boil. Using a teaspoon dipped in cold water, scoop up the prepared mass and drop into the boiling broth. Cook for 5 – 7 minutes. Remove the vegetable balls with a slotted spoon and serve slightly cooled.
Based on materials from the encyclopedia of baby food “Yum – Yum”.
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Vegetable dishes for children aged 1 year. Vegetable recipes for 12 month old babies
Vegetable soup
Ingredients:
- 1 potato
- 2-3-4 cauliflower florets
- piece of zucchini (for example, 1/3 or 1/4 part)
- piece of celery
Wash all the vegetables, chop them and place them in boiling water one by one. First we put in the celery, then the potatoes, then the cabbage and zucchini. Cook for about 20 minutes until done.
Vegetable soup 2
Ingredients for 500 ml of water:
- 1 potato
- 100 g cauliflower
- 100 g white cabbage
- 1 carrot
Wash all the vegetables, chop them and place them in boiling water one by one. First we put the carrots, then the potatoes, then the cauliflower. We put white cabbage at the very end. Cook until done. We rub the vegetables through a sieve or blend them in a blender with the addition of broth. Can be served with homemade croutons and herbs.
For older children, you can add garlic.
Fish soup
Ingredients:
- 50 g fish fillet
- 1/2 onion
- 1 carrot
- 1 potato
Boil the fish in salted water for 15-20 minutes, remove. Add onions, potatoes and carrots to the broth and cook at low boil until tender (about 15-20 minutes). Then add the fish and mash everything with a fork. Before serving, you can add sour cream and herbs.
Broccoli casserole
Ingredients:
- 75 g broccoli
- 1 potato (approx. 35 g)
- 1 carrot (approximately 35 g)
- 10 g oat flakes (or bran),
- a little butter and vegetable oil
Wash all vegetables well. Chop the broccoli and mix with grated carrots and potatoes. Add oatmeal soaked in boiling water. Salt and place in a baking dish, add a little salt. Bake in the oven for 20 minutes.
Cream soup with zucchini
Ingredients:
- 1 potato
- 1 small zucchini
- ½ onion
- 1 tbsp. spoon of green peas
- 1 teaspoon butter
- greenery
Wash all the vegetables, peel them, cut them into small pieces and put them in boiling water. Cook until done for about 20 minutes (put the zucchini at the end, it cooks for about 5-7 minutes). Beat with a blender, add a little salt and butter. Decorate with finely chopped herbs. You can also add half a finely grated boiled yolk.
Potato and spinach puree
Ingredients:
- 1 medium potato
- 20 g (handful) spinach
- 1 teaspoon butter
Wash, peel, cut the potatoes, boil in unsalted water, mash. Steam the spinach in a colander over boiling water, puree it and mix with potatoes, pour in a little boiled water, add butter. Salt a little.
Boiled zucchini with garlic
Ingredients:
- 1 small zucchini
- a little dill
- 10 g butter
- ½ clove of garlic
Boil the zucchini, cut lengthwise into several pieces, in salted water for about 5-7 minutes. Take out the zucchini, mash it with a fork, put a piece of butter on top, sprinkle with finely chopped dill and garlic.
Rice and carrot soufflé
Ingredients:
- 2 tbsp. spoons of rice
- 1/2 cup water
- 1 small carrot
- 1/2 egg
- 1 teaspoon sugar
- 2 tbsp. spoons of milk
- 1/2 teaspoon butter
Wash the rice and cook a semi-viscous porridge in water. Add melted butter, egg yolk, mashed with sugar and diluted with milk, and finely grated carrots. Mix everything, carefully add the beaten egg whites into the resulting mass, transfer to a greased form, and place in a water bath for 35-40 minutes.
Vegetable stew
Ingredients: 4 potato tubers, 3 zucchini, 2 carrots, 1 onion each, 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 the potatoes and zucchini into medium cubes, the onion into small cubes, and the carrots into thin strips. Pour vegetable oil into the multicooker and add the prepared vegetables. Turn on the “Baking” mode for 20 minutes. Pour in a little water, add ground black pepper, salt, stir. Switch the multicooker to the “Stew” mode for 30 minutes. Garnish the finished dish with chopped green onions.
From the book Dishes from a cauldron author Zhuk Svetlana MikhailovnaStewed vegetables and mushrooms Broccoli with egg and onion Ingredients 500 g broccoli, 3 eggs, 2 onions, 50 g butter, 3 tablespoons vegetable oil, salt. Method of preparation Wash broccoli, disassemble into inflorescences. Peel the onion, wash and finely chop. Post broccoli
From the book Anti-Crisis Kitchen. Cheap and tasty author Zvonareva Agafya TikhonovnaStewed vegetables Season chopped onions, carrots, parsley, celery, slices of green tomatoes with salt, pepper, add vegetable oil and simmer for 30 minutes under a tightly closed lid over low heat. When ready, add crushed garlic (4-5 cloves) to taste.
From the book Secrets of Russian Cuisine author Alkaev Eduard NikolaevichSTEWED VEGETABLES Salt and pepper chopped onions, carrots, parsley, celery, slices of green tomatoes, add vegetable oil and simmer for 30 minutes under a tightly closed lid over low heat. When ready, add crushed garlic (4-5 cloves) to taste.
From the book of 100 recipes for high cholesterol. Tasty, healthy, soulful, healing author Vecherskaya IrinaStewed 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
From the book Losing Weight is interesting. Recipes for a tasty and healthy life author Kovalkov Alexey VladimirovichStewed vegetables with meat? turkey - 100 g? bell pepper - 1 piece? eggplant - 1 piece? tomato - 2 pcs.? salt to taste? olive oil - 1 tsp? greens, garlic to taste Pour oil into a pan and lay out in layers: onions, meat, bell peppers, eggplants, tomatoes. Salt all layers
From the book Carbohydrate Diet author Vydrevich Galina Sergeevna From the book Multicooker. Best dishes author Kashin Sergey PavlovichStewed 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. Method of preparation : Vegetables
From the book Multicooker. Dishes for children from 0 to 7 years old author Kashin Sergey PavlovichStewed vegetables Ingredients: 4 potatoes, 3 zucchini, 2 carrots, 1 onion, sweet pepper, 4 tbsp. l. vegetable oil, 1 bunch of green onions, ground black pepper, salt, water. Method of preparation: Wash and peel the vegetables. Cut potatoes and zucchini
From the book of 50,000 selected recipes for a slow cooker author Semenova Natalya ViktorovnaStewed vegetables 300 g beans (frozen), 4 tomatoes (canned), ? head of 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
From the book We heal with food. 200 best recipes for diabetics. Tips, recommendations author Kashin Sergey PavlovichStewed vegetables 4 potatoes, 3 zucchini, 2 carrots, 1 onion, 1 sweet pepper, 4 tablespoons of vegetable oil, 1 bunch of green onions, water, ground black pepper, salt. Wash and peel the vegetables. Cut the potatoes and zucchini into medium cubes, the onion into small cubes, and
From the book Appetizing roast, goulash, kulesh, solyanka, pilaf, stew and other dishes in pots author Gagarina ArinaVegetables 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. Method of preparation: wash the tomatoes and cut into thin slices. Peel and chop the onion.
From the book Mushroom Picker's Cookbook author Kayanovich Lyudmila LeonidovnaStewed vegetables Ingredients: 3 zucchini, 4 carrots, 1 onion, 2 sweet bell peppers, 5 tomatoes, 3 celery roots, 150 ml cream, 0.5 bunch of dill and parsley, salt, pepper. Zucchini, carrots, pepper and celery roots cut into cubes, onion into half rings,
From the book Minus 60. System and recipes in one book authorStewed vegetables with mushrooms What you will 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, place them in a saucepan with
From the book Recipes for the minus 60 system, or the Sorceress in the kitchen author Mirimanova Ekaterina Valerievna From the author's bookStewed vegetables REQUIRED PRODUCTS: sweet pepper - 2 pcs. onion - 250 g. eggplant - 1 pc. tomatoes - 2 pcs. zucchini - 1 pc. garlic - 1 clove; wine vinegar - 1 teaspoon; ground black pepper, salt - to taste PREPARATION METHOD: Onion cut into half rings. Sweet pepper, removed
From the author's bookStewed vegetables with cottage cheese REQUIRED PRODUCTS: onion - 1 pc. zucchini - 4 pcs. sweet pepper (red and green) - 2 pods large tomatoes - 2 pcs. cottage cheese with garlic - 200 eggs - 2 pcs. fruit vinegar - 6 tbsp. spoon salt, pepper Chopped parsley - 2 tbsp. spoonsMETHOD
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