Vegetables

Vegetables should form the basis of baby food. You can prepare a lot of delicious dishes from them. Only they need to be properly prepared for heat treatment and the heat treatment itself must be carried out correctly in order to preserve the maximum amount of nutrients and vitamins.

Peeled potatoes can be stored in cold water before cooking, but no more than an hour. Potatoes contain a lot of starch, and therefore quickly darken when exposed to air. Sliced ​​tubers should not be kept in water, as the starch is easily washed out of them.

The best way to cook potatoes, ensuring the most complete preservation of vitamins, is this: put the washed, peeled potatoes in a saucepan, pour boiling water over them so that the potatoes are covered with water, add a salt solution and cook in a sealed container until tender, but so that the potatoes are not overcooked.

Carrots, beets, rutabaga, turnips should be washed in cold running water. These vegetables are often very dirty, so you only need to wash them with a brush. Before washing, they need to cut off the tops. The skin of washed carrots should be peeled off with a knife as thinly as possible; it is better to scrape it off, since the top layer of carrots is extremely rich in carotene.

Peel and chop carrots immediately before cooking. If carrots, rutabaga or turnips are intended to be eaten raw, then they must be doused with boiling water.

Beets can be boiled in water, baked in the oven or oven, or stewed on the stove in a sealed container with a small amount of water. Before boiling and baking, it is not necessary to peel it, but before stewing, on the contrary, it should be peeled, cut into cubes or thin slices, placed in a pan and poured with water so that it covers the beets by 0.5 cm. Do not cook the beets in salted water, this deteriorates its taste and changes color.

Rutabagas and turnips should be cooked in a well-sealed container. They cannot be stored boiled for a long time, since they were still dry in the first 30 minutes after cooking.