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    You are in: Home / Recipes / Baby Carrot-And-Ginger Puree Recipe
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    Baby Carrot-And-Ginger Puree

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Queen Puff's Note:

    This comes from the American Baby Magazine, March 2011 issue. It is recommended for ages 8+ months. My baby is not old enough yet so putting it here for safekeeping in the meantime. It will make a nice addition to my other baby recipes.

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    Serves: 32



    Units: US | Metric


    1. 1
      Pour the water into a 4-quart pot and set over high heat. Wash and peel the carrots. Cut off the stems and discard. Slice the carrots lengthwise and then slice each length into 8 or 10 pieces.
    2. 2
      Add the carrots and ginger to the boiling water and cook 6 to 8 minutes. The carrots should be tender but not mushy. Puree both the water and the veggies in a blender in small batches.
    3. 3
      Pour mixture into two ice cube trays; allow to cool. Wrap, freeze, and defrost as needed.

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    Nutritional Facts for Baby Carrot-And-Ginger Puree

    Serving Size: 1 (39 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 8.8
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 15.2 mg
    Total Carbohydrate 2.0 g
    Dietary Fiber 0.6 g
    Sugars 1.0 g
    Protein 0.2 g

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