Pediatricians believe that vegetables are the most important component of children's healthy diet. Cauliflower is especially useful for children for normal intestinal motility and digestive tract. Its value is explained by the balanced content of amino acids, proteins, mineral salts, carbohydrates and vitamins. Cooking for a child is not difficult at all. Let's look at some simple recipes with you.

Cauliflower for children under one year old

Ingredients:

  • cauliflower – 500 g;
  • water.

Preparation

First, select fresh cabbage forks without any dark spots or dents. Then rinse the vegetable with running water and dry with a towel. Next, take a small saucepan, pour boiled water and boil the inflorescences in it without adding salt for 5 minutes. After this, carefully remove the cabbage and mash it with a blender or fork into a puree, gradually pouring in and diluting the mass with its own decoction. This dietary supplement can be fed to small children from 4 months, starting with half a teaspoon and increasing the portion of complementary foods over the course of a month to 50 g.

Recipe for cooking cauliflower for children after one year

Ingredients:

Preparation

Now we’ll tell you how to cook cauliflower for a child. To prepare this version of a vegetable dish, separate the cauliflower into inflorescences, add water, add a little salt and boil for 5 minutes. Then we put it in a colander, dry it and put it on a baking sheet. Fill the inflorescences with sour cream if desired, sprinkle with crushed breadcrumbs and bake in the oven at a temperature of 200 degrees until a light crust forms for 30 minutes. Decorate the finished dish with raisins, previously soaked in warm water.

The most common form of cauliflower dishes is puree, which is ideal for both first feeding and older children.

  1. To prepare a delicious puree, you need to salt the water and boil a small head of cabbage in it.
  2. When the cabbage softens, you need to separate the heads from the head, dry them, mash them, and then beat them with a fork until the mass becomes fluffy.

This puree option is ideal for little ones. For older children, you can flavor the puree with milk and butter. Cabbage puree can be supplemented with vegetables such as zucchini or new potatoes.

Casserole

An interesting interpretation of puree can be a casserole.

  1. To prepare it, the pre-prepared puree must be placed in a baking dish, which must be generously greased with butter and sprinkled with a little breadcrumbs.
  2. Place a couple of pieces of butter on top and place in an oven preheated to 180 degrees and bake until crust appears.

To prepare the next dish, you need to wash the cauliflower well and put it in boiling water for about five minutes. Next, you need to boil the cabbage in salted water. After 20 minutes, remove the cabbage from the heat and drain the water. Separate the heads from the head of cabbage, then dip each of them in lightly stewed butter and roll in breadcrumbs. In this form, the cabbage should bake in the oven for a couple of minutes.

Cabbage in sauce

Kids will certainly appreciate cauliflower flavored with a delicate white sauce.

  1. Pour equal amounts of milk and water into a saucepan and boil the cauliflower in this mixture, adding a little salt.
  2. Meanwhile, you need to melt a piece of butter in a frying pan, in which you lightly fry a teaspoon of flour.
  3. Cook the sauce for 20 minutes, gradually adding the water and milk in which the cabbage was cooked.
  4. Separate the heads from the cabbage and fill them with the prepared sauce.

Pudding

For the most picky children, cauliflower can be served in the form of a delicate pudding.

  1. Boil the cauliflower in salted water and grind it through a sieve (or mash well with a fork).
  2. Add some bread, well soaked in milk, to the puree.
  3. Add a third of the yolk and the same amount of whipped white to the resulting mass.
  4. Transfer the mixture into an oiled ceramic mold and cook in a water bath for half an hour.

More pudding

Another option for making pudding involves adding a thick white sauce to the cauliflower puree.

  1. Heat the mixture well, without bringing it to a boil, and quickly stir in half a chicken egg, beaten until foamy.
  2. As in the previous case, the pudding should be transferred to an oiled ceramic form and cooked for about 30-40 minutes in a water bath.
  3. Puddings can be served either on their own or by adding a little sour cream or white sauce.

Thus, there is a whole

Cauliflower is an indispensable product for children's diets. Pediatricians recommend including dishes from this vegetable in a child’s menu from the age of 6 months as a food. Regular consumption of cauliflower normalizes the motility of the digestive tract and intestines, has a beneficial effect on the circulatory system, strengthens the immune system, etc.

Cauliflower is a low-calorie product, rich in vitamins and microelements, from which you can prepare many different dishes.

100 g of raw vegetable contains:

  • 92.27 g water;
  • 4.97 g carbohydrates;
  • 2 g;
  • 1.92 g of protein (almost twice as much as white cabbage);
  • 1.91 g monosaccharides;
  • 0.76 g ash;
  • 0.278 g fat.

Cauliflower is a low-calorie product; a fresh vegetable contains only 25-30 kcal per 100 g.

In addition to essential nutrients, the composition includes:

  • trace elements: potassium, phosphorus, sodium, copper, manganese, cobalt, iodine, chlorine, selenium, zinc, copper;
  • vitamins: A, B5, B6, C, E, K, D, PP, U, thiamine, riboflavin, folic and pantothenic acids;
  • tartronic, malic, citric acids;
  • essential amino acids: choline, arginine, lysine, tryptophan, methionine;
  • pectin.

Oddly enough, in terms of the content of the necessary “ascorbic acid”, even lemon lags far behind cauliflower.

Benefits and harms for the child

Cauliflower is a low-allergenic product, ideal for the first feeding of infants and the diet of a nursing mother.

Beneficial properties of cauliflower:

  1. Vitamin K is necessary for normal blood clotting in a child; it maintains normal water-salt balance, blood pressure levels, and a healthy heart rhythm in the body. Vitamin K is also an indispensable aid in the absorption of calcium and vitamin D.
  2. Calcium contributes to the normal development of the baby's skeletal system.
  3. Fiber, which is part of cauliflower, has a light, delicate structure and is perfectly absorbed by the child’s body. It improves the digestion process and normalizes the frequency of bowel movements. Regular consumption of cauliflower helps prevent constipation and gas formation.
  4. Manganese contributes to the normal functioning of the nervous system and the development of muscle and bone tissue.
  5. Plant protein activates the activity of the gallbladder and liver.
  6. Ascorbic acid is involved in many metabolic processes, strengthens the child’s immune system, etc.

Cauliflower can be harmful only in certain cases:

  • in case of individual intolerance to the product;
  • for diseases of the thyroid gland;
  • with an excessively acidic reaction of gastric juice;
  • at ;
  • for stomach upsets;
  • in the period after surgical treatment.

Cauliflower on a child's menu


Cauliflower puree is an excellent first food dish.

As a first complementary food, cauliflower is offered to infants from the age of 6 months. Boiled and chopped vegetables in the form of puree are introduced into the baby’s menu gradually: you can start with half a teaspoon.

Doctors recommend feeding your child cauliflower during the morning and lunch hours. This is necessary to monitor the baby’s condition after feeding. If after eating cabbage puree the child does not experience discomfort, by the end of the week the serving size is increased to 40 g.

  • Six-month-old children are given 100 g of puree.
  • Upon reaching the age of 9-12 months, the portion is increased to 200 g.

For children aged 1 year, you can add small amounts of vegetable oil to the puree.

For older children, the menu is more varied and may include:

  • soups;
  • souffle;
  • salads;
  • cauliflower casseroles, etc.

If you have stomach problems or bloating, it is better to exclude this vegetable from the menu.

Recipes for preparing cauliflower dishes for baby food

You can use cauliflower for complementary feeding in the form of ready-made factory-made puree, but it’s easy to prepare dishes for your baby yourself. It is better to take a fresh vegetable for this than a frozen one, since even with deep freezing some of the vitamins are destroyed and, accordingly, the beneficial properties of cabbage are reduced.

  1. Puree. The head of cabbage is washed and separated into inflorescences. The heads are dipped in boiling water and cooked for 10-15 minutes until tender. The inflorescences are removed from the water, cooled, and crushed in a blender, adding a small amount of water. When preparing dishes for babies, do not add salt to the food.
  2. Souffle. Cabbage inflorescences are prepared, as in the previous recipe, boiled and chopped. Add to puree

The taste of cauliflower is softer and more delicate than white cabbage. This dietary product is extremely useful. Due to its relatively low fiber content, it is easily digestible. Find out why you should give cauliflower before other types, what dishes can be prepared from it, and how eating this product will affect your baby’s health.

Compound

In addition to carbohydrates and proteins, cauliflower contains mineral salts. The amino acids arginine and lysine contained in it are especially valued - “building blocks” for muscles, thanks to which your baby will get stronger. Other useful substances:

  • Ascorbic acid. An important component of all biochemical processes occurring in the human body. It goes into it exclusively with products. Stimulates metabolism, important for hematopoiesis.
  • B vitamins: thiamine, riboflavin, pyridoxine, pantothenic acid. They provide nutrients to the brain, activate metabolic processes, stimulate the production of certain hormones, have a positive effect on the nervous system, improve the condition of the skin, nails and hair, and strengthen the immune system.
  • Nicotinamide. Serves to strengthen the cardiovascular system.
  • Calcium and phosphorus - contribute to the development of the skeletal system, making it stronger.
  • Iron - this microelement is important for improving blood composition; it is better absorbed together with folic acid.
  • Pectin. Stabilizes lipid metabolism, activates intestinal motility, improves peripheral circulation, and most importantly, helps the body get rid of toxic and radioactive substances.
  • Apple acid. Improves appetite, corrects cellular metabolism, improves immunity, and helps the body resist diseases. Has an anti-inflammatory effect.

What are the benefits of cauliflower?

There are many different types of cabbage, but cauliflower has a particularly mild, gentle effect on the mucous membrane of the digestive tract. It is recommended to use it for decreased gastric secretion, peptic ulcer disease, including damage to the duodenum. She has other advantages:

  • has a positive effect on the activity of the cardiovascular system;
  • useful for problems with the liver and gall bladder;
  • normalizes blood sugar levels, reduces cholesterol;
  • Due to tartronic acid, cauliflower promotes weight loss - this product is useful for children with excess body weight;
  • normalizes intestinal activity, helps with constipation - it is better to prepare cauliflower dishes than to stuff your child with laxative pills;
  • improves digestion - helps cleanse the gastrointestinal tract;
  • reduces the likelihood of stomach ulcers and gastritis;
  • It has been proven that regular consumption of cauliflower reduces the likelihood of the formation of malignant tumors in the mammary or prostate gland, as well as in the colon;
  • slows down inflammatory processes - dishes made from it will help the body cope with diseases faster;
  • improves heart activity by providing it with potassium;
  • normalizes water-salt balance.

Cauliflower is highly digestible. It is useful for people of all ages, including those who suffer from diseases of the gastrointestinal tract. Cauliflower juice helps with diabetes and gastritis, it normalizes the activity of the kidneys and liver.

Introducing cauliflower into your baby's diet

For babies who are fed breast milk, doctors recommend introducing complementary foods no earlier than 6 months of age. Before this, the baby gets all the useful substances from the mother's milk. If the baby is bottle-fed, you can add cauliflower to his diet from 4-5 months. Other features:

  • The first portion of the vegetable should be offered in the morning - throughout the day it will be possible to evaluate the child’s reaction to the new product;
  • for the first time, half a teaspoon is enough - each time the portion can be increased slightly - up to 50 g;
  • Until the baby reaches the age of 8-9 months, it is better to give him cauliflower in chopped form; it can be rubbed through a sieve or beaten with a blender.

The vegetable should be offered boiled or baked; under no circumstances should you fry it for a child; children at this age are not yet allowed to eat such dishes. It is very good to add cauliflower to vegetable stews, soups, and casseroles.

Recipes

We offer a selection of cauliflower recipes for the little ones. These are tasty and healthy dishes that most kids like.

Cauliflower Casserole

Ingredients: 250 g cauliflower, 1 egg, 100 ml cream, clove of garlic, salt, 50 g hard grated cheese.

Wash the cauliflower thoroughly, divide it into inflorescences, and then boil for 5–10 minutes. Strain off the water, place the vegetable in a pre-prepared (grease with oil, then sprinkle with breadcrumbs) form. Mix the cream with the beaten egg - pour the resulting mixture over the cauliflower, then sprinkle grated cheese on top. Bake at t=200 degrees, a beautiful golden crust will form on the surface. Before serving, decorate with herbs.

Cauliflower soup

Ingredients: 0.5 l of broth (can be replaced with water), 150–200 g of cauliflower, 10 g of butter, 10–15 g of flour, 1 yolk.

Wash the cabbage, separate the inflorescences from each other and boil until they become soft. Pour out the vegetable, leave some of the liquid (80–100 ml). Beat the cauliflower with a blender, add broth to it to form a mass similar in consistency to sour cream. Melt the butter, add flour to it, stir and add broth (water). Add the yolk to the hot puree, and then the prepared sauce. Heat without bringing to a boil. Add salt to taste.

Cauliflower puree

Ingredients: 150–200 g cauliflower, salt, a little butter.

Wash the inflorescences thoroughly and boil until tender. Pour off the water, beat the cabbage in a blender, gradually adding vegetable broth to achieve the desired thickness. A puree that is too thin will be less satisfying, and a puree that is too thick may not be to your baby’s liking. Add salt to taste, season with butter.

  • Before cooking, cauliflower must be soaked in salted water for 30–40 minutes - thanks to this procedure, it will be possible to get rid of insects and chemicals hiding in the inflorescences;
  • It is best to cook cauliflower in enamel dishes, never in aluminum;
  • the optimal cooking time for cauliflower is 8-10 minutes;
  • beneficial substances are better preserved when cooking cauliflower in a double boiler; cooking time is up to 15 minutes;
  • an overcooked vegetable will turn into porridge - do not allow this to happen;
  • The taste of cauliflower is pleasant on its own - it is not necessary to salt it.

Precautionary measures

If you have high acidity, cauliflower is contraindicated. It can be harmful to children prone to intestinal colic, as well as those suffering from enterocolitis. It is not recommended to consume this vegetable after abdominal surgery. It should be excluded from the diet of children with kidney problems. Parents of children prone to allergies should be more careful.


1. Rice porridge with meat:
Ingredients:
Meat - 100 gr.
Rice groats - 3 tbsp.
Butter - a small piece.
Salt - a pinch.

In this version, the porridge is suitable for children from 1 year of age. Children at this age already cope well with grains of rice, but chewing red meat is still a bit difficult, so it is better to twist it. We also do not add any fried ingredients or excess fat to the porridge.
For kids, you can also cook sweet porridge with prunes or pumpkin and zucchini from rice.
Recipe for rice porridge with meat:
1. Products for porridge: 100-150 gr. fresh meat, 3 tbsp. rice, a piece of butter for dressing and salt.
2. Separate the meat from the films and cut into pieces. The smaller the pieces, the faster they will cook.
3. Boil the meat until cooked. About 1 hour.
4. Rinse the rice.
5. Boil over low heat until cooked. It cooks for about 20 minutes.
6. Twist the finished pieces of meat a couple of times in a meat grinder.
7. Mix boiled rice with twisted meat. Cook everything together for 3 minutes.
8. Season with butter and serve.
Bon appetit!
On a note:
For this porridge, you can use whole grain or broken rice. If it is more convenient for your child to eat smaller pieces, use broken rice.
If your child has a positive attitude towards greens, you can add them to the porridge.
For infants, you can prepare a similar dish, only with milk in the form of puree.

2. Cauliflower casserole
Ingredients:
Cauliflower - 1 cup (or 2 cups)
Hard cheese - 70 gr.
Rusks - 1 tbsp.
Milk - 2 tbsp.
Oil drain. - 1 tbsp.

Cauliflower, unlike white cabbage, does not cause allergies, so it is recommended to prepare it for infants in the form of a puree. Children from one year old can no longer grind it, but simply boil it in water or in a double boiler. Two-year-old children can already serve it in various versions (boiled, stewed, baked), one of which is cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a second course for lunch or dinner.
Cauliflower Casserole with Cheese - Preparation:
1. Wash the cauliflower and separate it into inflorescences. Place in a saucepan with water, add salt and let simmer for 7 minutes.
2. Meanwhile, prepare the cheese sauce. To do this, grate a piece of cheese and add a tablespoon. crackers.
3. Pour in two tablespoons of milk.
4. Add st. a spoonful of soft (melted in the microwave or simply melted in the heat) butter and mix everything together.
5. Place the boiled cauliflower in a colander to drain the water. After this, place the cabbage in a mold with high edges and pour cheese sauce on top.
6. Place the pan in the oven for about 15-20 minutes until golden brown. Serve warm with herbs.

3.Curd steam soufflé– a tender and amazingly tasty dish for children. It just melts in your mouth! For children over one year old, you can add raisins and marmalade to the soufflé. With these sweet additives, the curd soufflé turns out even tastier!
Ingredients:
cottage cheese – 600 gr.
semolina – 1/2 cup
water – 1 glass
granulated sugar – 2 tbsp.
vanilla sugar – 1/2 tsp.
butter – 2 tbsp. l.
vegetable oil – 1 tbsp.
egg – 1 pc.
seedless raisins – 1/2 cup
berry or fruit syrup - 6 tbsp.

The amount of marmalade should be according to taste and as desired - to decorate the dish when serving.
Curd steam soufflé, recipe:
To prepare the curd mass, you will need a saucepan with a capacity of 3 liters.
Boil semolina in water until a thick porridge is obtained. Remove from heat and cool.
Grind the cottage cheese until it becomes a homogeneous paste and place in a bowl with semolina. Mix thoroughly until smooth.
Break the egg, separate the white from the yolk.
Heat the butter until liquid.
Add the yolk to the resulting curd mass, pour in the butter, add vanilla sugar and granulated sugar, add raisins.
Mix the resulting mixture thoroughly again.
For further preparation you will need round deep molds.
Grease the molds with vegetable oil and place the prepared curd mass in them.
Place the mold in the pan, add water and cook for 15-20 minutes.
Remove the molds from steam. Cool.
You can serve in forms if they have a decorative appearance, or the product can be transferred to plates.
Before serving, pour syrup over the soufflé and place marmalade on top of the syrup for decoration and as a seasoning.
The curd soufflé is ready!

4.Zucchini casserole
Tender, tasty, low-fat, affordable casserole - a godsend for dinner for the whole family
Ingredients:
400 g zucchini,
100 g cheese,
2 eggs,
100 g sour cream,
0.5 tsp slaked soda,
150 g flour,
greenery,
0.5 tsp salt.,
pepper.

Grate the zucchini and squeeze thoroughly. Chop or grate the cheese very finely, chop the herbs. Mix soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and herbs there, mix and pour into a small-diameter mold (grease). Bake for 40-50 minutes at 180 degrees.

5.Cauliflower puree soup
Products:
Cauliflower inflorescences - 20-25 inflorescences
Potatoes - 4 pcs. little ones.
Rice - 3 or 4 tbsp. rice
Cream - 100 ml. (instead of cream, you can add 2-3 tbsp sour cream)
Salt - to taste
Drain. butter - piece

Cauliflower is a dietary and healthy product. It got its name due to its inflorescences resembling flowers. And not at all because of the multi-colored color, as you might think without seeing or knowing this product.
It can be introduced into complementary foods for children up to one year old, unlike white cabbage. Because it is softer and does not cause colic in the stomach. It also helps maintain normal bowel movements.
For the first feeding, just cauliflower puree is suitable, after which you can try cabbage puree with carrots. And from the age of 1, a child can prepare a delicate creamy soup made from cauliflower and potato puree. The photo recipe for which is posted below.
Making Cauliflower Puree Soup:
1. The main component in this soup is cauliflower, so we take a little more of it than other products. We will also prepare potatoes, rice, cream, a piece of butter and salt. If you don’t have cream on hand, sour cream will do (about 3 tablespoons). This amount of product is enough for 5-6 servings. If you need a smaller amount, reduce the products in proportion to each other.
2. Separate the cauliflower into inflorescences. Cut the potatoes into small cubes. Place the vegetables in a saucepan with water and cook until tender. Approximately 20-25 min.
3. Boil rice in a separate pan.
4. From the pan in which the vegetables were boiled, pour the broth into a glass. We will still need it. Add boiled rice to the boiled vegetables and puree with a blender.
5. You should get such a homogeneous mass. Add salt to taste.
6. Add a piece of butter and cream. Stir.
7. The puree soup will become such a light color. Adjust the thickness of the soup yourself. If it seems too thick, add the vegetable broth that you drained earlier.
8. For young children, soup is best served as is, without any additions.
9. For older children, it is better to serve cauliflower puree soup with breadcrumbs. In this option, there is a greater chance that the dish will be eaten. You can also sprinkle the soup with herbs or parsley leaves.

6.Chicken pudding
Ingredients:
1. Chicken (pulp) – 100 g
2. Wheat bread – 10 g
3. Butter – 1\2 teaspoons
4. Milk – ¼ cup
5. Egg – 1 pc.
6. Salt solution – ¼ teaspoon
Preparation.
Take a piece of boneless chicken, rinse with cold water, and pass through a meat grinder. Scroll through a meat grinder a second time along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be rubbed through a sieve and diluted with the rest of the milk to a thick paste. Then add raw egg yolk and salt solution. Beat the whites into a strong foam and add them, stirring carefully. Place the entire resulting mass in a small mug, thickly greased with oil.
Place the mug in a pan half-filled with boiling water, cover the pan with a lid, put on the stove and cook for 40 minutes.
Meat puddings made from chicken, veal, and liver can be served with potato or vegetable puree.

7.SOUP WITH EGG
1. ½ onion;
2. 2 pcs. potatoes;
3. 1 carrot;
4. 2 – 4 pcs. quail eggs
1. Peel and wash the onion. Use half and cut it into small cubes. Wash and peel the carrots, and also cut them into cubes.
2. My eldest daughter prefers grated carrots, so I often grate using a coarse grater.
3. Peel, wash and cut the potatoes into cubes.
4. Pour 500-600 ml into the pan. water (depending on what kind of soup your baby likes, thinner or thicker). Bring to a boil. Throw onions and carrots into boiling water. If you are making grated carrots, then add only onions. After 10 minutes, add potatoes.
5. After 15 minutes, add grated carrots, if you did not add diced carrots. You can also add a little baby pasta to the soup - 1 tablespoon if you want a thicker soup.
6. Don't forget that we will not cook with a boiled egg, but soup with a raw egg. If your child likes a thinner soup, then take 2 eggs; if it is thick, then 4. Break the eggs into a bowl and stir with a fork.
7. Now we just have to figure out how to add an egg to the soup. 15-20 minutes after adding potatoes to the soup, pour in the eggs. Pour the eggs very slowly into the boiling soup and stir thoroughly with a fork to form small flakes. Bring the soup with the egg to a boil and remove from the heat. Cool slightly and pour into a plate. Add unrefined oil to the plate, you can add separately cooked meat. Bon appetit!

8.Children's meatballs
Minced meat - 500 g.
1 egg
1 onion
Bread - 100 gr.
Rice - 100 gr.
Carrots - 1 pc.
0.5 cups milk
Salt to taste

1. Mix the minced meat with finely chopped onion and grated carrots.
2. Soak bread and rice in milk, boil a little, mix with minced meat
3. Add the egg to the minced meat, salt to taste
4. Shape and steam the breasts until ready (this will be convenient to do in a slow cooker)
Vegetables, mashed potatoes or pasta are perfect as a side dish.
For older kids, meatball sauce would be a great addition. It can be prepared by frying onions and carrots with tomato paste.

9.Fish soup
fish fillet - 150 g (hake, salmon, trout or pollock are suitable)
1/2 medium onion
1 small carrot
1 medium potato
sour cream
salt and herbs to taste

1. Place the fillet in a small saucepan, fill with water (1.5-2 cups), put on fire, add a little salt
2. When the fish is cooked, put it on a separate plate and strain the broth.
3. Finely chop the potatoes and onions, grate the carrots on a fine grater, and put them in the broth to cook. If the soup seems runny, you can add a little rice.
4. When the vegetables are cooked, add the fish again and grind everything with a blender.
5. Serve with sour cream and herbs

10.Mashed potatoes
Rub 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add a little (up to 20 ml) hot boiled milk to the resulting mass, stirring continuously. Beat the mixture until a homogeneous fluffy mass is obtained. Place the puree on a plate and pour over the melted butter.

11.Carrot puree
Wash, peel, chop 100 g of carrots, put in a saucepan, pour a little boiling water, add half a teaspoon of sugar, cover with a lid and put on low heat. Simmer for 30-40 minutes, stirring and adding water little by little, until the carrots are soft. Then rub the hot carrots through a sieve, pour in 1/4 cup of hot milk, and boil. When serving, add 1/2 tsp. butter.

12. Boiled pumpkin
Cut the peeled pumpkin into cubes, place in a saucepan, add a small amount of boiling water, add a little salt and cook until tender. Cool the cooked pumpkin until warm (you can mix it with other vegetables, fruits or cereals), rub it through a sieve and offer it to your child.

13. Pumpkin stewed with apples
Place 200 g of finely chopped peeled pumpkin in a frying pan, add 100-150 g of peeled and finely chopped apples, a little salt and 1-2 tsp. sugar, 1-1.5 tsp. butter, up to 100 ml of water and simmer until tender, then cool until warm and rub through a sieve. You can pour a little jelly over the finished dish.

14.Assorted vegetable puree
Finely chop the carrots and cabbage, simmer covered in a small amount of water until half cooked, add chopped potatoes and simmer all together for another 30 minutes. Then grate the vegetables, including the added green peas, while hot, then add a little hot milk and salt to the mixture. Stir everything well, bring to a boil and, removing from the stove, beat so that the puree is fluffy and without lumps. Season the finished puree with 1 tsp. butter.

15. Rice and carrot soufflé(in the absence of allergic reactions to eggs)
From 1 tbsp. sorted and washed rice, cook a slightly viscous porridge in water. Add 1 tsp to it. melted butter, 1/2 egg yolk, mashed with 1 tsp. granulated sugar in 25-30 ml of boiled milk, 1/4-1/2 carrots, grated on a fine grater. Mix everything well and carefully add 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place in a water bath for 35-40 minutes (on a wire rack in a pan of boiling water).
There may also be other options for soufflé made from vegetables and cereals: semolina, pumpkin and zucchini (2 tablespoons of grated vegetables instead of carrots).

16. Omelet stuffed with meat
Ingredients:
50 g boiled ground meat
1 egg
1/2 coffee cup milk
a piece of butter the size of a hazelnut
1 tbsp. spoon of pureed boiled vegetables from soup
parsley
1 tbsp. spoon of tomato juice

Grind the egg yolks with salt and butter, add the whipped whites. Grease a saucepan with oil, pour the beaten eggs into it, immerse it in another vessel with water, cover with a lid and place in a very hot oven for 10 minutes.
Flip the finished omelette onto a plate, place the ground meat and vegetables on it, roll it up and pour tomato juice over it.

17.Krupenik
This recipe is a real find for moms! When children become very picky and capricious, when you don’t want porridge, but are tired of cottage cheese))
Ingredients:
children's curd "Agusha" - 50 g,
buckwheat - 4 tbsp. spoons,
butter - 1 teaspoon,
sour cream - 2 teaspoons,
quail egg - 1 pc.,
ground crackers - 10 g.

Take, wash and put buckwheat in a pan. Put it on high heat, and after the water boils, turn it to low heat and cook for about 25 minutes. Grind buckwheat porridge using a blender. Thoroughly mix buckwheat porridge with baby cottage cheese, add a raw egg and 1/2 teaspoon of butter. Transfer the resulting mass into a greased form, sprinkle with ground breadcrumbs, smooth the surface and grease with sour cream. Bake for about 25 minutes (at 180 degrees).
18. Steamed cheesecakes
Cottage cheese – 200 g (ideally, homemade)
flour - 4 tbsp. l.
egg – 1 pc. (instead of chicken, you can take 2-3 quail)
sugar – 4 tbsp. l.
1. Add egg and sugar to the cottage cheese, mix thoroughly until smooth.
2. Add flour and mix again. It is better to add flour gradually so as not to overdo it: when the mass takes on the consistency of dough and begins to stick to your hands, this will mean that there is enough flour
3. Pinch off small pieces from a single piece of dough, roll into small balls and place them in a steamer at a short distance from each other so that they do not stick together.
4. Steam for 30 minutes.