Broccoli is a cruciferous vegetable like Brussels sprouts, kale and cauliflower. It is a bit of a superfood when it comes to all the micronutrients they provide. In this recipe, I suggest steaming before puréeing as this way the nutrients are retained and not lost in the cooking process.
Broccoli contains certain compounds that have been shown to reduce inflammation which if left could lead to health conditions such as cancer, more research is needed but this anti-inflammatory effect is promising, and there’s no harm in regularly eating broccoli!
And of course, broccoli is a great source of fibre which is good for both digestive health and heart health.
Broccoli however is a ‘windy vegetable’ and so some babies may suffer the unwanted side effects of trapped wind, diarrhoea, constipation, bloating or farting! all of this is normal and is just while their digestive system adapts to having a new food to deal with.
Broccoli is delicious roasted too, roasting brings out a nuttier flavour, simply place the broccoli onto a baking sheet, sprinkle over the olive oil and spices, cover with foil and roast in the oven at 180o C for approximately 20 min or until tender.
Broccoli Puree
Ingredients
- 120 g broccoli
- 20 g chopped coriander (cilantro)
- 10 ml extra virgin olive oil
- 5 ml lemon juice
Instructions
- Wash the broccoli and cut it into small pieces.
- steam until soft for approximately 20 min.
- When cooked place the broccoli into a food processor with the coriander, lemon juice and olive oil.
- Puree until smooth.
- If your purée is too thick, you can add breastmilk, formula or whole milk to get the right consistency or if too thin baby rice makes an excellent thickener.
- Transfer a portion of the puree to a serving bowl for your baby.
- Leftovers can be frozen in baby BPA free pots or ice cube trays with lids. Fill right to the brim before covering to prevent freezer burn and allow to cool for up to 2 hours before placing in the freezer.
Notes
With thanks to Maria Pavlidou for her help in designing this recipe.
