Carrot and Apple Puree

1. 1 Carrots≈ $1.50 per kg 50 g
2. 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

1. 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.

2. Boil the carrots¹ on high heat for 12 minutes, until tender when pierced with a fork.

3. 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.

4. Puree everything together with a blender until homogeneous, remove from heat and stir to prevent large lumps.

5. If needed, thin the puree with a small amount of water to the desired consistency, cool to a comfortable temperature.

6. 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.

In short

• A child's portion for ages 1–3; suitable from 7 months. For younger kids, halve it and purée.