Carrot-Apple Puree
Carrots and apples are boiled and mashed, a suitable dish for babies 7 months old. Easy to prepare, you can make ahead.
- Tiempo
- 15 min
- Porción
- 44 kcal
- Ingredientes
- ≈ $0.25
- Proteína
- 1 g
Ingredientes
- 1 Carrots≈ $1.50 por kg 50 g
- 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
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.
Boil the carrots1 over high heat for 12 minutes, until tender when pierced with a fork.
In the last 5 minutes of boiling, add the apples2 and continue boiling over medium heat until soft, aiming for a smooth puree.
Blend everything together until smooth, remove from heat and mix to avoid large lumps.
If needed, thin the puree with a small amount of water to reach the desired consistency, and cool to a comfortable temperature.
Serve the puree warm; store in the refrigerator no more than 24 hours, and you can prepare small portions in advance.
Consejos
- Por qué así
- Boil carrots first. They take longer to soften; adding apples late keeps their texture and sweetness intact.
- Sustituciones
- Use 50g pear instead of apple for a milder taste, or swap 10g of carrots for sweet potato for extra fiber.
- Errores frecuentes
- Overcooking turns the puree bitter; check with a fork. It should collapse easily after 12 minutes.
- Guardar y recalentar
- Store for 2 days in the fridge; reheat in a saucepan over low heat, stirring until warm.
- Con qué servir
- Pair with whole-grain toast strips for a balanced snack or serve alongside yogurt for extra protein.
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.
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