Baby Carrot-And-Ginger Puree

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READY IN: 30mins
SERVES: 32
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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