C visited the doc today for his 6-mo well visit, and with that visit came the "clearance" to try the full array of fruits and veggies I can offer (except for strawberries and raspberries, of course). I was already making soup for dinner tonight, so I had loads of carrots in the fridge. It seemed a no-brainer to go ahead and try carrots tonight!
Just a reminder - carrots are not technically one of the dirty dozen (12 fruits and vegetables with the highest levels of pesticides when grown conventionally and/or internationally), but I still make sure to always buy organic. Unlike many other conventional v. organic choices, organic carrots are, on average, only 20 cents more a bag than conventional carrots. Unless the carrots are locally grown, go with organic.
You need:
10 medium carrots, peeled and cut into 1 inch chunks
Bring a pot of water to boil over a steamer basket. Add the carrots to the basket. Steam for 15 minutes. Let cool for a minute or two and then add to a food processor. Process until smooth. If a smoother, more liquified consistency is desired, add a little cooking water, breast milk, or formula (if using).
This recipe makes five 2oz. containers of carrot puree. Use within 24 hours if refrigerated or within 4 weeks if frozen.
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