Baby Carrot Puree Food

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BABY CARROT-AND-GINGER PUREE



Baby Carrot-And-Ginger Puree image

This comes from the American Baby Magazine, March 2011 issue. It is recommended for ages 8+ months. My baby is not old enough yet so putting it here for safekeeping in the meantime. It will make a nice addition to my other baby recipes.

Provided by Queen Puff

Categories     Vegetable

Time 30m

Yield 3 cups, 32 serving(s)

Number Of Ingredients 3

2 1/2 cups water
1 1/2 lbs carrots
1 tablespoon fresh ginger (peeled and minced)

Steps:

  • Pour the water into a 4-quart pot and set over high heat. Wash and peel the carrots. Cut off the stems and discard. Slice the carrots lengthwise and then slice each length into 8 or 10 pieces.
  • Add the carrots and ginger to the boiling water and cook 6 to 8 minutes. The carrots should be tender but not mushy. Puree both the water and the veggies in a blender in small batches.
  • Pour mixture into two ice cube trays; allow to cool. Wrap, freeze, and defrost as needed.

Nutrition Facts : Calories 8.9, Fat 0.1, Sodium 15.3, Carbohydrate 2.1, Fiber 0.6, Sugar 1, Protein 0.2

BABY CARROT PUREE



Baby Carrot Puree image

Buying baby food is as simple as picking the cans and containers off the grocery-store shelf, but making it at home can be just as quick and easy. If the puree is too thick, you can thin it with breast milk, formula, or boiled water.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 3 cups or about 30 cubes

Number Of Ingredients 1

1 1/2 pounds organic carrots, peeled if not organic and cut into 1-inch pieces

Steps:

  • Arrange carrots on a steamer rack in a large pan over 1 inch of water. Cover, and bring to a boil. Reduce heat. Steam until tender, about 12 minutes. Plunge carrots into cold water to stop cooking. Pulse in a food processor, or pass though a food mill fitted with a medium disk. Add formula, breast milk, or boiled and cooled water as needed. Fill 1/4-cup plastic containers or ice-cube trays with puree.

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