Carrot and Apple Puree
Carrots and apples are boiled and mashed, a suitable dish for babies around 7 months. Easy to prepare, you can make ahead.
- Time
- 15 min
- Serving
- 44 kcal
- Ingredients
- ≈ $0.25
- Protein
- 1 g
Ingredients
- 1 Carrots≈ $1.50 per kg 50 g
- 2 Apples≈ $3.50 per kg 50 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preparation: wash the carrots1 and apples2, peel them, cut the carrots into 2 cm cubes and the apples into 2 cm pieces, bring water in a pot to a boil over high heat.
Boil the carrots1 on high heat for 12 minutes, until tender when pierced with a fork.
For the last 5 minutes of cooking, add the apples2, continue cooking over medium heat until soft, the goal is to obtain a soft puree.
Puree everything together with a blender until homogeneous, remove from heat and stir to prevent large lumps.
If needed, thin the puree with a small amount of water to the desired consistency, cool to a comfortable temperature.
Serving: transfer the puree to a plate and serve warm; refrigerate for no more than 24 hours, you can prepare in small portions in advance.
Tips
- Why it works
- Boil carrots first. They take longer to soften; adding apples late keeps their texture and sweetness intact.
- Substitutions
- Use 50g pear instead of apple for a milder taste, or swap 10g of carrots for sweet potato for extra fiber.
- Common mistakes
- Overcooking turns the puree bitter; check with a fork. It should collapse easily after 12 minutes.
- Storing and reheating
- Store for 2 days in the fridge; reheat in a saucepan over low heat, stirring until warm.
- Serve with
- Pair with whole-grain toast strips for a balanced snack or serve alongside yogurt for extra protein.
In short
- A child's portion for ages 1–3; suitable from 7 months. For younger kids, halve it and purée.
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