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Recipe Summary

prep:
5 mins
cook:
15 mins
Yield:
about 1 cup (8 ounces)
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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
To Freeze:
  • 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:
  • 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

8 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 11mg; potassium 24mg; carbohydrates 2g; fiber 1g; sugar 1g; proteing; vitamin a 8552IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 4mcg; vitamin b12mcg; calcium 10mg; ironmg.

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