in Recipes

Carrot and potato porridge for babies

updated

Spread the love

Ingredients for 2 servings:

  • 400 ml water
  • 150 g potatoes
  • 250 g carrot(s)
  • 2 tbsp rapeseed oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Clean the carrots and cut into small pieces. Peel the potatoes and cut into pieces. Simmer the carrots and potatoes in the water on low heat. Be careful not to overcook them, or the valuable vitamins will be lost. When the carrots and potatoes are soft, puree them using a hand blender or mixer. Now add the oil and mix well. If you want to store the puree for several days, it must be cooled quickly in the refrigerator after cooking. You can keep it in the refrigerator for one day. The rest can be frozen in portion containers and then heated in a water bath shortly before eating. Baby puree should not be reheated or kept warm repeatedly to prevent the formation of germs.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Klaumix chicken soup

Pumpkin, mushroom and meatball pan