Pureed Carrots and Peas

Pureed Carrots and Peas
Yield: about 1 cup (8 ounces) Prep 5 mins Cook 15 mins


  • 2 medium carrots (6 ounces total), peeled and cut in 1-inch pieces
  • 1/2 cup frozen peas

Make It

1. Place carrots in a medium saucepan. Add enough water to cover. Bring water to a boil. Reduce heat to medium and simmer, covered, 15 to 20 minutes or until carrots are very tender, adding the peas the last 5 minutes of cooking. Drain carrots and peas, reserving cooking liquid.

2. Puree carrots and peas with 2 tablespoons of the cooking liquid through a food mill, baby food grinder, or miniature food processor. Add additional cooking liquid as needed for the consistency your child likes. Use within 1 day, or freeze up to 1 month.

To Freeze:

3. Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

To Serve:

4. Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.

Nutrition Facts

Amount Per Serving: cal. (kcal): 8, carb. (g): 2, fiber (g): 1, sugar (g): 1, vit. A (IU): 8552, vit. C (mg): 1, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 4, sodium (mg): 11, Potassium (mg): 24, calcium (mg): 10, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.