Carrot Baby Puree
Carrot puree is a staple when introducing solids as it’s easy to digest, sweet, and a great source beta carotenes.
I’m pretty much obsessed with these carrots. First of all, I didn’t even realize there were purple carrots until I started thinking about introducing solids to Hanky Pank. Then I ran across the bunch of rainbow carrots at the store. Not only are there purple carrots, it turns out there are also white and golden carrots.
Is it necessary to have a bunch of rainbow carrots to make a carrot baby puree? Absolutely not. While purple, white, and golden carrots are slightly sweeter, but the difference is very subtle. But let’s face it, carrots aren’t that exciting. So I bought these carrots more for fun than taste.
I was a little sad when it came time to actually puree my carrots. I thought my baby puree might end up looking a little less appetizing, kind of like when you mix all the paint colors together. To my surprise, it came a beautiful orange.
Looking for more baby purees? Try the following:
Notes
Ideal age is 4+ Months.
Store for 3 days in refrigerator or 3 months in freezer.
Ingredients
- 1 bunch of medium carrots, cut into ½ inch rounds
- 1 teaspoon olive oil
- ½ teaspoon thyme, optional
Instructions
- Preheat oven to 400 degrees. Toss carrots in a bowl with olive oil and thyme. Arrange carrots in a single layer in a baking dish. Bake until tender, about 20 minutes. Let cool.
- Alternatively, bring 2 cups of water to a boil in a medium pot with a steamer. Add carrots and steam until tender, about 20 minutes. Reserve cooking water. Let cool.
- Transfer carrots to food processor. Puree, adding water as needed, until smooth.
Hack
Like I said, I’m obsessed with these carrots. I’m already planning on making roasted rainbow carrots as a side for Thanksgiving. If you’re already making carrot baby puree, carrots also make a quick and easy side for dinner. Take an extra bunch or two of carrots and cut into ½ inch rounds. Toss in bowl with olive oil, thyme, kosher salt, and pepper. Arrange carrots in a single layer in a baking dish. Bake until tender, about 20 minutes.
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