De Potiron Et Pomme (veloute-free)

Name: De Potiron Et Pomme (veloute-free)
Prep time: 10 min
Cook time: 20 min
Yield: 2 servings
Ingredients: 150 g Potiron frais; 1 petite (≈ 120 g) Pomme type Golden ou Boskoop; 120 ml Eau de source ou eau faiblement minéralisée; 3 g (1 petite noisette) Beurre doux AOP (type Charentes-Poitou); 0.5 ml (quelques gouttes) Jus de citron frais; 40 g (optionnel) Patate douce; 0.1 g (une micro-pincée) Cannelle de Ceylan (en option, après 8 mois)

A tender veloute-free recipe suitable for baby 12-36 months with allergies. Made with de potiron et pomme. SAFETY: all ingredients are guaranteed veloute-free.

10 min
Prep: 20 min
Cook

Easy

Difficulty

2

servings

Ingredients

150 gPotiron fraisAlternative: Butternut (300 g avant épluchage) ou courge muscade, plus digestes et tout aussi riches en bêta-carotène.
1 petite (≈ 120 g)Pomme type Golden ou BoskoopAlternative: Pomme Reinette du Canada ou 60 g de poire Williams bien mûre pour varier les saveurs.
120 mlEau de source ou eau faiblement minéraliséeAlternative: Lait infantile reconstitué (1 mesure pour 30 ml) pour enrichir en calcium et protéines si besoin.
3 g (1 petite noisette)Beurre doux AOP (type Charentes-Poitou)Alternative: 1 cuillère à café d'huile d'olive vierge extra ou 1 cuillère à café d'huile de colza pour un apport en oméga-3.
0.5 ml (quelques gouttes)Jus de citron fraisAlternative: Zeste de citron bio finement râpé (une pincée) pour les bébés de plus de 8 mois.
40 g (optionnel)Patate douceAlternative: Pomme de terre à chair farineuse (40 g) ou 1 cuillère à café de flocons d'avoine sans gluten.
0.1 g (une micro-pincée)Cannelle de Ceylan (en option, après 8 mois)Alternative: Vanille en poudre (une pointe de couteau) ou anis vert (1 pincée) pour d'autres notes douces.

Preparation steps

1
1. Safe ingredient preparation
16 min
- CHECK that ALL ingredients bear the veloute-free label
- Cut all main ingredients into 2-3 cm pieces suitable for baby
- Peel and dice vegetables into regular 1.5 cm cubes
- Cook grains by steaming or in water (10-15 min)
- Wash and finely chop fresh herbs

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Take all ingredients out 20 min before (room temperature)

Prepare equipment: bowl, cutting board, knife

Set aside cooked ingredients to cool down

Cutting boardParing knifeKitchen scaleMixing bowlSteamer pot

Keep an eye on

Do NOT buy a product without reading the label
Do not cut too large: choking hazard
Do not forget to remove fish bones (unless no fish)
Do not leave thick skin on vegetables
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden veloute

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm)
Test cooking with a fork: should be melting-tender
KEEP PACKAGING of sensitive products to prove veloute-free
Check LABELS even for 'obvious' products
Take out 30 min before for better incorporation

2

2. Assembly and shaping

8 min

Put the cooked main ingredient in a large bowl
Add the cooked vegetables mashed into a smooth purée
Fold in the cooled cooked grains
Add the binder
Pour in the olive oil and half of the herbs
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape with oiled hands
Place on a tray

Large bowlWooden spoonForkClean handsCookie cutters

Keep an eye on

Do not overmix: elastic dough
Do not add too much flour: shapes become too dense
Do not forget to shape tightly: otherwise it crumbles
Do not make shapes too big: max 3-5 cm
Do not leave air in the dough
⚠️ Check that utensils have not been in contact with veloute

Texture tip

If the dough is too sticky: add 1 tsp rice flour
If too dry: add 1 tsp liquid (water or adapted milk)
Shape with damp hands: the shapes won't stick
Use cookie cutters for fun shapes
Vary sizes according to age
For 24-36 months: bigger shapes

3

3. Cooking (pan-fried)

16 min

Prepare the cooking setup for pan-fried cooking
Arrange the shapes leaving 2 cm between each
Cook for 16 min
Check cooking halfway through
Remove when shapes are golden and cooked through
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

Cooking vesselSpatulaForkTongsTimer

Keep an eye on

Do not forget to preheat
Do not overcrowd the tray
Do not move shapes in the first half of cooking
Do not overcook: becomes hard and dry
Do not use too high heat
Do not forget to drain on paper if pan-fried

Texture tip

Check cooking: fork comes out clean
For 12-18 months: more moist cooking
For 24-36 months: more golden cooking
If browning too fast: lower the heat
Air fryer cooking possible when applicable
Remove when shapes come off easily

4

4. Safe serving

7 min

Prepare an adapted dipping sauce
Arrange the warm shapes on baby's plate
Put the sauce bowl next to it
Show how to dip
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cupSpoonNon-slip clothPhone (emergency)

Keep an eye on

Do not serve burning hot
Do not cut too large for 12-18 months
Do not leave baby alone
Do not put too much sauce
Do not reheat several times
⚠️ NEVER add an ingredient with hidden veloute

Texture tip

Serve warm: flavors are more developed
Warm sauce: more appetizing
For 12-18 months: cut in half lengthwise
Silicone bowl with suction cup
Offer 2-3 different sauces
Keep phone nearby in case of allergic reaction

Start cooking

De Potiron Et Pomme (veloute-free)

Ingredients

Preparation steps

1. Safe ingredient preparation

Parent reviews

2. Assembly and shaping

3. Cooking (pan-fried)

4. Safe serving