BABY CARROT-AND-GINGER PUREE
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
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
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
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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- Set a medium pot fitted with a steamer insert or basket over medium high heat. Add about 2 inches of water and bring to a simmer.
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- Peel carrots and chop into chunks. Try to make the carrot chunks around the same size so they will finish cooking around the same time. The smaller the chunks, the faster they will cook.
- Fill a pot with about 1 inch of water, add carrots to a steamer basket and place inside of the pot. Bring water to a low boil, cover with lid and steam carrots for 15-20 minutes, or until fork tender. The cook time will depend on the size of your carrots.
- Once carrots are tender remove pot from heat and allow carrots to a cool a bit before transferring to a blender or food processor. Puree carrots in the blender or food processor, adding liquid (breast milk, formula or water) as needed to get the desired consistency. If using water, the water leftover from steaming or boiling the carrots works great.
- Transfer carrot puree into storage containers and store in the fridge for 3 days or freezer for 1 month.
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