Creamy Beetroot and Potato Puree Recipe - Baby Food

Step 1: To begin making the Creamy Beetroot and Potato Baby Puree Recipe, we will first wash the vegetables well in water

Step 2: Peel the skin and cut the vegetables into dices

Step 3: Place the beetroot and potatoes into the pressure cooker, add 3 to 4 tablespoons of water and pressure cook the vegetables until you hear a couple of whistles

Step 4: After a couple of whistles, turn the heat to low and simmer for couple of minutes and turn off the heat

Step 5: Allow the pressure to release naturally in the cooker

Step 6: Once done, open the cooker and place the beet and potatoes in a mixer grinder and puree into a paste that is desired

Step 7: If your baby is very small, as young as 6 months, and is able to handle textures, then make a slightly coarse puree

Step 8: Adjust the consistency of the creamy beet and potato puree by adding water

Step 9: Add a pinch of salt and the puree will be ready to be served to your baby

Step 10: If your baby is 8 months and older, then you can add turmeric powder and cumin powder into the vegetable

Step 11: It adds to taste and your baby will enjoy it too

Step 12: Additionally, a great way to serve it is along with a bowl of plain yogurt for your baby older than 8 months

Step 13: Children love vegetables and plain yogurt and helps in easy digestion for the baby