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Spinach purée

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Ingredients

  • 50g spinach (or about half a bag)
  • Your baby's usual milk or cooled, boiled water

Method

  1. Wash spinach and cook in a saucepan with a splash of water for 2–3 minutes or until the spinach has wilted.
  2. Cool slightly, then blend with a food processor or hand blender until smooth.
  3. Add some of the water or milk if needed.

Remember

  • Your baby’s food should be served at body temperature – so it shouldn’t feel either hot or cold on the inside of your wrist.
  • Freeze excess food in ice cube trays, covered with a lid or cling film, and sealed in a plastic bag – write the date on the bag. Purées can be kept frozen for up to 1 month.
Why not upload some 'foodie photos' of your little one’s second weaning step on our Facebook page?
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