Homemade vegetable puree is prepared as vegetables be washed very well, thoroughly peeled and cut into cubes (about 1 cm). Boil in a little water (barely cover them), or steam. When tender, Strain the water in which they boiled, and which have gone part of their vitamins. When serving can be diluted with milk or formula. Just as eating adult baby puree usually consists of one or two major vegetables, to which are added other - for better taste. For example, a major vegetable potato with added carrot, onion and herbs; or major vegetable rice with added tomatoes and herbs. Vegetable purees can be seasoned with herbs - onions, garlic, parsley, savory, fennel, rhubarb, mint and others. Spices and salt avoided. In older age (at 11-12 months) you can experiment with spices like sweet curry and turmeric. A few drops of extra virgin olive oil will help the absorption of fat-soluble vitamins in the puree. Combinations of vegetable purees are endless, you are free to rely on your imagination. You can prepare almost the same vegetable dishes, as well as for you as composition without roux and spices. According to the age of the baby, to vegetable puree can be added - an example - desalinated feta cheese (about 8-9 months), meat stock (8-10 months), yolk (9 months) cream (10-11 month), yogurt (after 9-10 months).