Carrots

recipe
Babies love carrots, which are full of beta carotene that helps keep growing eyes healthy.

 

Yield:

1 1/2 cups or 6 (1/4-cup) servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Ingredients

1 pound carrots (about 6 carrots), peeled and cut into 1/2-inch-thick slices

Preparation

1. Place carrot in a vegetable steamer. Steam, covered, 20 minutes or until very tender. Remove carrot from steamer, reserving cooking liquid.

2. Place carrot in a food processor; process until smooth, adding cooking liquid, 1 tablespoon at a time, to reach desired consistency.

Easy Freezing This recipe is based on 1/4-cup serving sizes. If you freeze batches in ice-cube trays, one cube usually holds 2 tablespoons. We recommend defrosting just one cube when baby is new to solid food. Later on when baby has started eating more, defrost two to four cubes (2 to 4 ounces or 1/4 to 1/2 cup).

Note:

Freezes well

Cooking Light First Foods,

Oxmoor House

August 2010
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