Celebrity chef Tyler Florence thinks parents can take control of what their children eat from the earliest age. He shows them how in his newest book, “Start Fresh: Your Child’s Jump Start to Lifelong Healthy Eating” (Rodale, $19.99).

“It’s time to turn over a new leaf and get away from food that is nutritionally bankrupt,” writes the veteran Food Network star in his introduction. “Embrace the colors and flavors and wholesome qualities of fresh food. You owe it to your children.”

Florence, a parent himself, offers 60 recipes in the book that prove eating for good health can taste good too.

The recipes are scaled from a baby’s first nibbles to dishes the entire family can enjoy. The chef advises parents to invest in a high-speed blender, a steamer and a sheet pan on which to roast vegetables.

“Roasting gives you better flavor,” he said in a telephone interview. “Roasting provides a deep caramelization kids enjoy.”

A restaurateur in Northern California, Florence is co-founder of an organic baby food company called Sprout.

Here are three “Start Fresh” recipes, broken down by stage, for that first year of your child’s life.

Stage 1 (4-6 months)

Summer squash or zucchini puree

Makes: Four 1/2-cup servings or two 1-cup servings

Cut 3 medium (1 pound total) unpeeled summer squash or zucchini into 1-inch chunks. Bring 3 cups of water to a boil in a pot with a steamer insert or use a collapsible basket. Add squash; cover. Steam for 8 to 10 minutes, or until tender when pierced with a fork. Transfer the squash pieces to a blender. Puree until very smooth, adding some of the steaming liquid to thin the consistency if needed.

Stage 2 (6-8 months)

Spinach and banana puree

Makes: Four 1/2-cup servings or two 1-cup servings

Wash well 12 ounces fresh spinach; remove tough stems. Combine spinach with 2 bananas and 1/4 cup each plain whole-fat yogurt and unfiltered apple juice in a blender or food processor. Puree until smooth.

Stage 3 (9-12 months)

Pearled couscous with Brussels sprouts and chickpeas

Makes: 4 kid servings or 2 adult servings

1. Heat 1 3/4 cups water to a boil in a saucepan over medium heat. Stir in 1 box (4.7 ounces) pearled or Israeli couscous; reduce the heat. Cook uncovered until all the liquid has been absorbed, 5 to 7 minutes.

2. Cut 2 slices thick-cut bacon crosswise into 1-inch pieces; cook in a skillet over medium-high heat until most of the fat has been rendered, about 5 minutes. Add 1/2 pound Brussels sprouts, cut into thin wedges; cook, stirring occasionally, until the bacon is crisp and the Brussels sprouts have softened, 5 to 7 minutes. Fold in 1/2 cup drained and rinsed canned chickpeas and the couscous.

3. For kids, pulse in the food processor or fork-mash to the appropriate texture. Serve warm sprinkled with Parmesan cheese.