Carrot is one of the first foods introduced when your baby starts complementary feeding. Its sweet flavor and bright orange color make this one of the favorite purées of any baby.
Carrot purée is also tasty and very healthy, providing plenty of vitamins and minerals that support your little one’s development. Learn how to make this delicious purée, one of the easiest and tastiest you can make.
How to make carrot purée
- Wash, peel, rinse and cut the carrots into three or four pieces.
- Heat a little water in a saucepan and, when it’s boiling, add the carrot pieces.
- Cook them for about 15 minutes, or until a knife pierces them easily and they feel soft. Steaming them is even better if you have the right equipment.
- Blend the carrots with a tablespoon of the cooking water until smooth.
- Add a drizzle of extra virgin olive oil, stir well and serve the purée lukewarm.
Tips for making carrot purée
- It’s better to boil vegetables in large pieces to avoid losing vitamins and minerals. Add them to the saucepan once the water is boiling, using as little water as possible, or even better, steam them. If you’re in a hurry and need them to cook quickly, cut them into small pieces instead.
- Instead of blending with a hand blender, if your baby is ready for small lumps, mash with a fork. You’ll get a purée with a rustic touch, not blended completely smooth, so your baby can start noticing the texture and practice chewing.
- If the purée turns out too thick, you can add a little breast milk or formula.
- From 7 months you can add 1 oz of finely chopped unsalted cooked ham. Your baby will love finding little salty bits in their sweet purée.
- Remember that you should never add sugar or salt to baby purées.
