Bringing Home Baby Carrots Food

CARROT BABY FOOD

Carrot Baby Food image

Carrots are easy to digest and make a good first food for your little one. Once you've introduced other fruits and vegetables to your baby, you can combine them into one puree. Carrot and apple or carrots and sweet potato make a great choice, for example.

Provided by Anonymous

Categories 100+ Everyday Cooking Recipes

Time 20m

Yield 4

Number Of Ingredients 2

Ingredients

4 carrots, peeled and sliced
4 teaspoons breast milk

Steps:

Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

Nutrition Facts : Calories 33.1 calories, Carbohydrate 7.2 g, Cholesterol 0.7 mg, Fat 0.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 50.5 mg, Sugar 3.8 g

BRINGING HOME BABY CARROTS

Bringing Home Baby Carrots image

Carrots cooked in apple juice and honey are a tasty, sweet accompaniment to the chicken casserole. Of course, I used baby carrots in this recipe for my theme menu. The word does double duty in the title for this dish. -Ame Andrews, Little Rock, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1 pound fresh baby carrots
1 cup apple juice
3/4 cup water
1/3 cup honey

Steps:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until carrots are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 157 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

BUTTERED BABY CARROTS

Buttered baby carrots image

There's nothing better than soft, buttery carrots to go along with your favourite roast. You can keep this side simple or tweak it with our delicious twists

Provided by Miriam Nice

Categories Side dish

Time 15m

Number Of Ingredients 2

Ingredients

500g baby carrots
1 tbsp butter

Steps:

Wash and peel the baby carrots, keeping the green tops intact. Put them in a medium saucepan and half-fill with salted water. Bring to the boil and cook for 4 mins or until just tender. Drain, then transfer to a serving dish, season and stir in the butter.

Nutrition Facts : Calories 32 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Sodium 0.3 milligram of sodium

BRINGING HOME BABY CARROTS

Bringing Home Baby Carrots image

This clipping I found in a taste of home magazine, it was for a baby coming home theme. I tried them the other night and they were great!

Provided by crazycookinmama

Categories Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 (16 ounce) package fresh baby carrots
1 cup apple juice
3/4 cup water
1/3 cup honey

Steps:

In a large saucepan, combine all ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 10-14 minutes or until carrots are tender.
Serve with a slotted spoon.

Nutrition Facts : Calories 154.6, Fat 0.2, Sodium 92.3, Carbohydrate 39.8, Fiber 2.2, Sugar 35.3, Protein 0.8

BRINGING HOME BABY CARROTS

Bringing Home Baby Carrots image

Carrots cooked in apple juice and honey are a tasty, sweet accompaniment to the chicken casserole. Of course, I used baby carrots in this recipe for my theme menu. The word does double duty in the title for this dish. -Ame Andrews, Little Rock, Arkansas

Provided by Allrecipes Member

Categories Parve Side Dishes

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

1 (16 ounce) package fresh baby carrots
1 cup apple juice
¾ cup water
⅓ cup honey

Steps:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until carrots are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 39.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 3.4 g, Protein 0.8 g, SaturatedFat 0 g, Sodium 91.7 mg, Sugar 35.3 g

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Add carrots and boil for 10-15 minutes (until tender). If they're easily pierced by a fork or knife, they're done.
Drain water, and rinse with cold water or place in water bath to cool carrots off. This stops the cooking process internally.

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HOW TO MAKE CARROT PUREE FOR BABIES | PARENTS

From parents.com
Author Heather Morgan Shott
Published 2015-06-11
Estimated Reading Time 1 min

Select & Buy Carrots. Look for firm carrots with a smooth exterior and a rich orange color. One medium carrot yields about three ounces of puree.
Wash and Prep the Carrot. Rinse the carrot in cold water and peel with a veggie peeler. Remove greens. Dice into small pieces.
Cook the Carrot. Bring water to a boil in a medium saucepan. Reduce heat (until bubbles are soft) and cook carrot until tender (about 10 to 15 minutes).
Puree the Carrot. Puree cooked carrot in a food processor or blender until smooth. Add water as needed to reach desired consistency. Once your baby is ready for finger foods, typically around 10 months, you can serve her carrot that's been cooked and cut into tiny pieces.
Serve Carrot Puree. Carrot is delicious alone or mixed with a variety of other veggies, fruits, and meats. Try mixing carrot puree with: Broccoli.
Refrigerate or Freeze Leftover Carrot Puree. Cool carrot puree and refrigerate leftovers in BPA-free containers for up to 3 days. Freeze leftovers for up to three months.

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4.4/5 (72)
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In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the carrots into a steamer basket, cover and cook for 9-11 minutes or until tender. Reserve steamer water. Let cool slightly.
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Servings 16
Total Time 30 mins
Estimated Reading Time 4 mins

Prepare your carrots: Wash your carrots, then peel them and cut off the ends. Cut them into small slices.
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Sep 14, 2016 - Carrots cooked in apple juice and honey are a tasty, sweet accompaniment to the chicken casserole. Of course, I used baby carrots in this recipe for my theme menu. The word does double duty in the title for this dish. -Ame Andrews, Little Rock, Arkansas
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