Carrot is a very versatile veggie; after baby has mastered single-vegetable purees, you can mix carrots with a variety of fruits, other veggies, and meats. Look for firm carrots with a smooth exterior and a rich orange color. One medium carrot yields about three ounces of puree. (Note: Some pediatricians recommend that you feed your baby commercially-produced carrot puree instead of fresh, due to nitrates; consult your doctor for advice.)
Rinse the carrot in cold water and peel with a veggie peeler. Remove greens. Dice into small pieces.
Bring water to a boil in a medium saucepan. Reduce heat (until bubbles are soft) and cook carrot until tender (about 10 to 15 minutes). Drain carrot and rinse with cold water for three minutes to stop the cooking process.
Puree cooked carrot in a food processor or blender until smooth. Add water as needed to reach desired consistency. Once your baby is ready for finger foods, typically around 10 months, you can serve her carrot that's been cooked and cut into tiny pieces.
Carrot is delicious alone or mixed with a variety of other veggies, fruits, and meats. Try mixing carrot puree with:
Cool carrot puree and refrigerate leftovers in BPA-free containers for up to 3 days. Freeze leftovers for up to three months. Thaw overnight in your refrigerator.
Note: Always check with your pediatrician before introducing your baby to a new food, particularly if your baby has food allergies. Additionally, some pediatricians do not recommend making your own carrot, beet, or spinach puree because these fresh veggies can be higher in nitrates.
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