Carrot puree

Carrot puree is such a vibrant and delicious vegetable puree that shouldn't just be reserved for babies!

Course: Baby Food Recipes

Cuisine: Western

Keyword: carrot puree, carrot baby food, puree carrots

Diet: Dairy Free, Egg Free, Gluten free, Vegan, vegetarian

Servings: ¼ cup serves

Calories: 21kcal

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Peel and chop carrots
Place in a saucepan with water
Cover, with a lid, bring to a boil, then reduce to a simmer for 10 minutes until the carrots are tender.
Blend your carrot until a smooth texture is achieved, add liquid as needed to reach your desired consistency. You can use either a blender or a food processor for this step.

For the best puree choose the best carrots: firm, bright carrots that aren't too big are usually the most flavourful and sweet.
To make a flavourful carrot puree side dish of a family meal add: Butter along with salt and pepper to taste.
Sweet spices such as ginger, nutmeg and cinnamon go beautifully with carrots
Take the time to ensure your carrots are tender before blending them. The softer your carrots the smoother and silkier your puree will be.
Do not salt the if you are making it for babies.
Freeze leftover puree in ice cube trays so that you can use it easily in future meals and recipes.
If desired you can add breast milk or infant formula to the carrot baby puree.
Try grating your carrots: My husband's favourite trick for making a flavourful puree quickly (not one for babies but for older children and adults) is to grate carrots, saute them in butter until tender and then blend, seasoning with salt and pepper. I can attest this method for making carrot puree is delicious!
Try roasting your carrots: Another way to intensify the carrot flavor is to choose to roast your carrots before pureeing them rather than boiling/steaming.