Carrots are a root vegetable. Not only are they sweet, which babies love, but also nutritious. They come in different colors like orange, white, yellow, and purple. I like to purchase the different colored carrots because each colored carrot provides a different type of nutrient.

Carrots are rich in Vitamin A and contains Vitamins K & C, fiber, and potassium. Each of these vitamins and minerals provides different types of nutrients that our bodies need on daily basis.

To read more about the benefits of these nutrients, please refer to http://www.livestrong.com/article/492507-what-are-the-benefits-of-eating-carrots/

Step By Step Instructions

Side Note: The quantity of the carrots might seem more in these instructions. That’s because, I’ve used the pictures from my Pureed Oatmeal and Carrots recipe.

This recipe requires about 2 carrots (depending on the size of the carrots since some are bigger than others).

Using a vegetable scrub, scrub away all the dirt off of 2 carrots under running cold water.

Peel the skin off the carrots

Cut the ends off of the carrots and discard them in the trash can

Cut the carrots into thin slices and place them into a steam basket.

Add cold water to a saucepan.

Place the steam basket with the carrots on top of the saucepan and cover it with a lid. Turn the heat onto high and bring the water to a boil. Once the water starts to boil, reduce the heat to low ( you should still be able to hear the boil) and allow it to steam for about 40 minutes or when fork tender.

NOTE: Cook times vary since the carrots can cook faster if the steam basket is larger.

When testing for doneness , the carrots should be fork tender ( you can easily place a fork through the carrots).

If blending:

Carefully spoon the steamed carrots into the blender. Allow it to sit for about 15 minutes before blending. This will allow it to cool slightly. Add about 2 tablespoons of filtered water. Blend the carrots until they have all been blended to a puree like consistency. Just be cautious because the blades might not be able to blend all the carrots since the quantity is so small. Best bet would be to finely mash the carrots with a fork.

To do so…

Spoon the carrots onto a plate or a bowl and mash it with a fork. Mash it until all the pieces have been mashed and is at a puree consistency. Place them into glass jars and let them cool. Store them in the refrigerator for up to 2 days.

When ready to serve, take a tablespoon of the pureed carrots and place it in his/her serving bowl. Add an ounce or two of breastmilk or formula-just enough to get it to the dripping off the spoon consistency. Then, serve the remaining breastmilk or formula after he/she has finished the solids.

In other words, if he/she were to drink 5 ounces of breastmilk or formula, add 1-2 ounces of the breastmilk or formula to the serving bowl with the pureed carrots. The remaining 3-4 ounces, he/she will drink after he/she eats the pureed carrots.

Recipe

Ingredients:

2 Organic Carrots

2 tablespoons of filtered water (if using a blender)

Instructions:

Using a vegetable scrub, scrub away all the dirt off of 2 carrots under running cold water. Using a vegetable peeler, peel the skin off of the carrots. Cut the ends off of the carrots and discard them in the trash can.

Cut the carrots into thin slices and place them into a steam basket. Add cold water to a saucepan. Place the steam basket with the carrots on top of the saucepan and cover it with a lid. Turn the heat onto high and bring the water to a boil. Once the water starts to boil, reduce the heat to low ( you should still be able to hear the boil) and allow it to steam for about 40 minutes or until the carrots are fork tender. When testing for doneness , the carrots should be fork tender ( you can easily place a fork through the carrots).

NOTE: Cook times vary since the carrots can cook faster if the steam basket is larger.

To do so…

Enjoy!