Carrots and Apricots

from Parents Magazine

Carrots and Apricots
Servings: 12 Yield: 3 cups Prep 5 mins Slow Cook 4 hrs

Ingredients

  • 1 1/2 cups water
  • 1 1/2 cups carrots, peeled and cut into bite-size pieces
  • 1 cup dried apricots
  • 1/4 teaspoon nutmeg (optional)

Make It

1. Combine all ingredients in a 4 to 6-quart slow cooker. Cover and cook on low for 4 hours (or on high for 2 1/2 to 3 hours) until the carrots are tender.

2. Stir and mash, or transfer to a food processor or blender and puree to desired consistency for baby.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 41, Fat, total (g): , sat. fat (g): , carb. (g): 10, fiber (g): 2, sugar (g): 7, pro. (g): 1, sodium (mg): 41, calcium (mg): 24, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.
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