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Pork and Apple Puree
6 ounces (180 grams) lean pork
6 ounces (180 grams) potatoes
6 ounces (180 grams) turnip
1 1/4 cups water
1 pinch sage
Cut pork in small pieces and remove excess fat.
Peel and cut vegetables into 1/2-inch cubes.
Peel apple, remove core and dice small.
Place everything in a saucepan and let simmer until well cooked.
Puree in blender and freeze in cubes.
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