10 minutes 4 to 6 months 20 minutes
Cut off the green part of the leeks and remove the hairy roots. Cut the white part into four, then into 1cm long pieces. Leave to soak a few minutes in cold water with vinegar, then rinse well. Put in the steamer basket. Pour water into the tank (level 3) and start the cooking process. When the leeks are cooked, put them in the mixer bowl. Add some of the cooking liquid to bring to the desired consistency and blend.
Pour les
curieux de nutrition
Why the white part of leeks? We differentiate between two parts of leeks: the large green leaves and the white base. The leaves have a stronger taste and are richer in fibres which stimulate intestinal transit but are too abrasive for your baby’s immature intestine. They can cause bloating and colic, which must be avoided at all costs in babies. This is why we keep these leaves for adults’ soup. The white part has a less pronounced, more delicate taste. It is rich in sucrose (sugar of the same type as table sugar), which gives the white part of leeks a sweet taste. The fibres contained in it give the purée made from it a creamy consistency, pleasant to eat for the very sensitive taste buds of babies.
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