Chayote and Potato
From 6 months · 2 foods
Ingredients
How to prepare each food
Chayote
Peel, seed, and steam or boil chayote until a fork slides through with no resistance. Serve as a soft finger-length spear to hold, or mash smooth and thin with breast milk, formula, or water.
A soft-cooked finger-length spear (about the width of an adult finger) to grip, or a smooth mash.
Raw chayote is firm and crunchy, so cook it until very soft before serving. Skip raw sticks or coins for a baby, and keep cooked pieces small and squishable.
Potato
Potato is always cooked, never raw. Boil, steam, bake, or roast until very soft, then mash to a smooth purée or offer a finger-length soft-cooked wedge. A little breast milk, formula, or water loosens a stiff mash. Skip salt.
Smooth mash, or a soft finger-length wedge.
Cook potato until soft; raw or undercooked potato is hard. A very sticky, gluey mash can cling to the mouth, so loosen it or serve a fluffier texture. Keep pieces small and watch as your baby eats.
Putting it together
Prepare each ingredient using the age guidance above, then serve them together.
Cook with Lumi
In the nappi app, Lumi joins you in the kitchen. Chat about any recipe: adapt it to what you have at home, swap an ingredient, or ask questions while you cook.
Chat with Lumi in the appGeneral informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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