We take the classic baby food puree of carrots and then we stir in a little nutmeg that will delight your little ones taste buds!
If I could have food best friends, carrots would be one of them. Apples the other.
Together they would be the mecka of friends. My homies, my posse, my go-to-peeps in a time of need.
Sorry other yummy fruits and vegetables, I love you dearly, but that is just how it is.
Apples and Carrots are my BFs forever.
Don't worry, I am sure that I will someday post a recipe using both of them, I mean why not have a recipe made from an immense amount of love. But for right now, I am sticking to just carrots. Don't worry, they are good enough to eat over and over again all by themselves.
Carrots are versatile little gems of a vegetable that pretty much go with anything - kale, potatoes, pears, quinoa, beans, chicken, barley, rice, squash, bananas, yogurt. The list goes on and on. You can also cook them almost anyway - sauté, steam, roast, stir fry, boil or simply eat raw.
And they are cheap. Like really cheap. Dirt cheap. At just over 10 cents an ounce for organic, they are probably the cheapest baby food you can make. BUT they are also full of nutrients like Beta Carotene, Vitamin A, K, C, B6, Fiber, Potassium and Manganese.
Now do you see why I heart them so much?
They are amazing any way you look at them. They are the type of friend that makes you a better person.
Carrots + Nutmeg Baby Food Puree
2 lbs carrots, trimmed, peeled and roughly chopped
1/4 teaspoon nutmeg
1/2 - 1 cup water from steamer, breast milk or chicken stock
1. In a medium saucepan, bring 2" of water to a boil over medium heat. Place the carrots into a steamer, cover and cook for 7-9 minutes or until tender. Reserve steamer water. Let cool slightly.
2. Place the carrots, nutmeg and 1/2 cup of liquid into a blender or food processor and puree for 1-2 minutes on high, adding 1/4 cup liquid at a time until you achieve desired consistency.
Feel free to substitute 1/2 tsp ginger powder or 1/4 fresh ginger, 1/2 tsp mild curry powder, 1/4 tsp cloves, 1/2 tsp finely minced fresh chives or 1/2 garlic clove instead of the nutmeg.
Age: 6 months and up
Yield: roughly 24 ounces
Prep Time: 5 minutes
Cook Time: 10 minutes
Storage: store in an air-tight container in fridge for 4 days or in freezer for 4 months. These are one of our favorite freezer storage trays (pictured above).
New to making purees? Then check of my guide on which kitchen tools you actually are going to need. Hint, it's not many!