3 autumn baby food jar recipes

Making your baby's food yourself is a brilliant idea! You know exactly what goes into their little jar and you can adjust the quantities as you wish! It even lets you try all sorts of new flavours that are not necessarily available in shops. In short, it's all advantages — well, almost! Because we can quickly run out of ideas! Here are 3 autumn baby food jar recipes. Watch out — your baby is going to love these!

Red kuri squash velouté (from 9 months)

Ingredients:

• 200g red kuri squash (can be replaced with butternut squash, pumpkin, or other squash varieties)
• 10cl follow-on milk
• A pinch of cumin

Method:

1. Peel the red kuri squash and cut into cubes
2. Steam for 20 minutes (check whether it is cooked through as needed)
3. Blend the squash pieces with the milk and cumin
4. Enjoy

Jerusalem artichoke and chestnut purée (from 12 months)

Ingredients:

• 200g Jerusalem artichokes
• 150g frozen chestnuts
• 1 onion
• 20cl single cream
• 20cl follow-on milk
• A knob of butter

Method:

1. Gently fry the onion in the butter
2. Defrost the chestnuts then steam them together with the peeled Jerusalem artichokes for 15 minutes
3. Bring the cream and milk to the boil, add the onions, and add a few mild spices to taste
4. Blend the vegetables with the milk and cream mixture
5. Enjoy

Parsnip and chicken purée (from 8 months)

Ingredients:

• 1 parsnip (150g)
• 1 small potato (80g)
• Chicken breast (30g)

Method:

1. Peel the parsnip and the potato
2. Cook the vegetables for 15 minutes, then add the chicken breast. Cook for a further 5 minutes (20 minutes in total for the vegetables)
3. Blend everything together
4. Enjoy

All these recipes can be adapted to suit everyone's tastes. During autumn, there is no shortage of vegetables! It is the ideal time to prepare lots of lovely homemade baby food jars. And these little dishes can of course be adapted for the whole family!