Baby Carrot-And-Ginger Puree

Submitted by Queen Puff

"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."

 

• Ready In: 30mins
• Ingredients: 3
• Yields: 3 cups
• Serves: 32

ingredients

• 2 1⁄2 cups water
• 1 1⁄2 lbs carrots
• 1 tablespoon fresh ginger (peeled and minced)

directions

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. 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. Pour mixture into two ice cube trays; allow to cool. Wrap, freeze, and defrost as needed.