BABY CARROT-AND-GINGER PUREE
This comes from the American Baby Magazine, March 2011 issue. It is recommended for ages 8+ months. My baby is not old enough yet so putting it here for safekeeping in the meantime. It will make a nice addition to my other baby recipes.
Provided by Queen Puff
Categories Vegetable
Time 30m
Yield 3 cups, 32 serving(s)
Number Of Ingredients 3
Steps:
- Pour the water into a 4-quart pot and set over high heat. Wash and peel the carrots. Cut off the stems and discard. Slice the carrots lengthwise and then slice each length into 8 or 10 pieces.
- Add the carrots and ginger to the boiling water and cook 6 to 8 minutes. The carrots should be tender but not mushy. Puree both the water and the veggies in a blender in small batches.
- Pour mixture into two ice cube trays; allow to cool. Wrap, freeze, and defrost as needed.
Nutrition Facts : Calories 8.9, Fat 0.1, Sodium 15.3, Carbohydrate 2.1, Fiber 0.6, Sugar 1, Protein 0.2
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