Carrot-Apple Puree

1. 1 Carrots≈ $1.50 por kg 50 g
2. 2 Apples≈ $3.50 por kg 50 g

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

1. Wash the carrots¹ and apples², peel them, and cut the carrots into 2 cm cubes and the apples into 2 cm pieces; bring the water in a pot to a boil over high heat.

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

3. In the last 5 minutes of boiling, add the apples² and continue boiling over medium heat until soft, aiming for a smooth puree.

4. Blend everything together until smooth, remove from heat and mix to avoid large lumps.

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

6. Serve the puree warm; store in the refrigerator no more than 24 hours, and you can prepare small portions in advance.

En resumen

• Porción infantil para edades de 1–3 años; apta desde 7 meses. Para niños más pequeños, divídela a la mitad y haz puré.