Homemade pea puree should be bright green, unlike the drab-colored jarred versions available at the supermarket. To help the peas retain their vibrant color, do not overcook them. Frozen peas are the next best thing to fresh spring peas: they’re available year-round, and they will save you the time and effort of shelling them.
Ingredients
2 cups (10 oz) peas, fresh or frozen
- Bring 1 inch water to a boil in a pot. Put peas in a steamer basket, set in pot, cover tightly, and steam until bright green and tender enough to mash easily with a for, 5-7 minutes for fresh or hard frozen peas and 3 minutes for thawed frozen. Remove basket from pot, reserving cooking liquid. Rinse peas under running cold water to stop the cooking.
- Puree peas in a food processor or blender until smooth. Add cooking liquid, breast milk, or formula to thin pea puree to a consistency that you baby can handle.
To store….refrigerate cooled pea puree in an airtight container for up to 3 days, or fill ice-cube trays or other containers to freeze for up to 3 months.
**If your baby suffers from gassiness or colic, these foods might worsen the problem:
- beans
- peas
- lentils
- broccoli
- cabbage
- cauliflower
- cow’s milk
- cucumber
- onion
Thank you Lisa Barnes and your book Cooking for Baby, for this recipe!
Food4ThoughtWellness 
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