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Carrot puree for babies

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Ingredients for 3 servings:

  • 200 g carrot(s)
  • 200 ml water
  • 20 ml rapeseed oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 17 minutes

Peel the carrots and cut them into small pieces. Simmer the carrots with the water on low heat. Make sure it doesn’t boil too much, otherwise the valuable vitamins will be lost. When the carrots are soft, you can puree them using a hand blender or mixer. Now add the oil and mix well. In the first few months, you should pass the puree through a sieve to ensure that there are no lumps in it. If you want to cook the puree in advance for several days, then 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 more than once to prevent the formation of germs.

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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.

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