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 (6+ Months)
2 lbs organic carrots
1/4 tsp nutmeg
1/2 - 1 cup water from steamer, breast milk or chicken stock
Wash, peel and chop carrots. Put in medium steam pot over medium/high heat for 7-9 minutes or until tender. Put into blender or food processor with nutmeg and start pureeing, adding 1/4 cup liquid at a time until you achieve desired consistency.
Makes roughly 26 ounces. Will stay good in fridge for 3 days or freezer for 3 months.