Baby Food Recipes - Carrot Puree
In the first few weeks of weaning make sure that the carrots are cooked for quite a long time so that they are soft enough to puree to a smooth consistency. This method of cooking also works with any of the other root vegetables eg: potatoes, sweet potato and swede. Cooking times will differ depending on which vegetable you choose.
350g carrots, peeled and chopped
Put the carrots into a steamer set over boiling water and cook for 15 to 20 minutes until tender. Alternatively put the carrots in a saucepan and pour over just enough boiling water to cover. Cover with a lid and simmer for 15 to 20 minutes until soft.
Drain the carrots and place in a blender, adding some of the water from the bottom of the steamer or some of the cooking liquid, then puree until very smooth.
The amount of liquid you add really depends on your baby, you may need to add a little more if he finds the puree difficult to swallow.
Spoon some of the puree into your baby’s bowl and serve lukewarm. You can freeze the remainder in an ice cube tray or small plastic containers.
From 6 months
Carrots are rich in betacarotene the plant form of vit A and make excellent weaning food because of their naturally sweet taste.
Interestingly, carrots are more nutritious when cooked with a little fat, such as a knob of unsalted butter., as the betacarotene they contain is absorbed more readily. So you can add a knob of butter to the drained carrots if you wish before you puree them.