Carrot Purée
Makes 1/2 cup
1 cup chopped carrots
1 cup water
Breast milk, formula, or cooking water
In a saucepan, bring the water to a boil. Add the carrots and cook 5-6 minutes or until the carrots are easily forked. Drain carrots(reserve 1/2 cup of cooking water if you are going to use water to thin out the purée), place in food processor, and purée. Add fluid until carrots reach the best consistency for eating.
Storage: Good for 3 days in the fridge in an airtight container or up to 3 months in the freezer.
Note: since this was Cati's 1st carrots meal, I made it pretty liquidy. I added about 3 oz of breast milk to get the purée to a consistency I felt she'd be able to eat.
The players.
Smoothed out by the breast milk.
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