Put vegetable or fruit of choice in steamer basket. Add water to depth of 2.5 cm to saucepan, place steamer basket in saucepan, cover pan, and bring to a boil over medium-high heat. Steam, stirring once or twice, until very tender for 2 to 8 minutes (timing depends on vegetable or fruit).
Try a foil pie tin.
Be sure to use a saucepan that's wide enough to fit the pie tin inside, and fill the pan with a thin layer of water. Poke holes in the bottom of the pie tin and place it upside down in the saucepan. Place the veggies on top of the tin and steam away.
Steamed veggies, however, are safe starting at about 7 to 8 months. They should be soft enough to squish between two fingers.
Always cook vegetables before serving to your baby - steaming, roasting, or baking are the best methods. Once cooked, softer vegetables like sweet potatoes and squash need only be mashed with a fork or potato masher.
Directions. Steam the vegetables over a small amount of salted water until tender, approximately 5 minutes.
Tip: Steaming or microwaving broccoli (as opposed to boiling) helps retain its nutrients. Roasting broccoli works, too, though this method may yield a tougher texture. For young babies, steamed broccoli has the benefit of softness for their tender gums.
Bring the water to a boil, add the veggies of choice, and cover the pot. Steam the veggies until fork tender, about 5-7 minutes for most bite-sized veggies.
There isn't any need to steam or cook avocado for baby food since it is already so soft and creamy! Making avocado baby food is super easy and you do not have to worry about extra steps like you might with other produce. Simply cut, scoop, and mash for an easy creamy purée.
Healthy Ways to Cook Vegetables
To steam, place food into a steam basket and cover over simmering water. Since food is not directly touching the water, vegetables retain more of their nutrients. Just watch steaming closely so as not to overcook your veggies.
Rinse your produce under cold water. It's important to get your fruits and vegetables clean for baby, but that little bit of water also helps produce steam in the microwave. That's right, no need to dry — just chop and throw everything into the Anyday and close the lid.
Good vegetables to steam – Broccoli, spinach and other leafy greens; cauliflower, asparagus, carrots, green beans, small potatoes and artichokes. Veg to avoid steaming – Any large chunks of hard veg, such as potatoes, squash or celeriac.
Steam. Place water in a pot, add steamer basket, and bring to a boil. Add broccoli, cover, reduce heat to medium, and cook for 5-6 minutes. It should be easily pierce-able with a fork.
In fact, you may already have all the equipment you need: A metal or bamboo steamer insert for a pot, plus a food mill, processor, or blender (your least costly option) will work just fine.
Place carrots into a microwave safe dish, like a pyrex and then add just couple tablespoons of water. Cover the dish with a microwave safe lid or a large plate and microwave on high for 3 minutes. Check for doneness. If carrots are still a little crunchy, continue cooking in 30 second intervals.
Add just enough water to cover the bottom of a large skillet (about 3/4 cup for a 12-inch skillet). Add the broccoli in an even layer, cover, and steam over medium-high heat until just tender and bright green, 6 to 8 minutes total.
How do you steam vegetables without a steamer? Simply bring ½- to 1-inch water to a simmer in a large pot, add the vegetables, and follow the cook times below. Since the vegetables are sitting in the water, you'll want to keep a close eye on them and test for doneness to prevent them from overcooking.
Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.
And steaming your food will always be healthier than frying of any kind. But investing in the best air fryer is certainly a healthier way to enjoy those delicious foods that are often cooked in a deep-fat fryer or in lots of oil.
Formula-fed babies can be started with mashed avocados when they are 4-6 months old. Start with a spoonful initially and, later, increase it to about half the fruit. At about the age of 9 months, most babies can safely eat about three-quarters of a medium avocado every day.
Coat the vegetables with olive oil, salt and pepper before steaming to lock in flavor. Mince garlic and ginger for an extra flavor kick.
Add all vegetables in a medium bowl, toss with olive oil and salt. Transfer the vegetables to the pot, cover and steam over very low heat for 10 minutes. Quickly stir, cover again and steam over very low heat for another 10 minutes. Use a cake tester to check whether the vegetables are cooked.