Thursday, October 18, 2012

Baby Food: Roasted Carrot Puree



 This is a great way to feed carrots to your baby by offering a different type of flavor. It is really easy and tastes great.  This recipe is courtesy of the book  Easy Gourmet Baby Food 150 Recipes for Homemade Goodness By Chef Jordan Wagman & Jill Hillhouse, BPHE, RNCP.

Nutrition Tip:
" The eyes have it. Carrots are the richest vegetable source of beta-carotene, which is converted to vitamin A in the liver. Your baby's developing vision relies on adequate amounts of this vitamin. The body preferentially uses vitamin A in specific areas of the eye giving your baby the ability to see well in the dark ( night vision )." - Wagman and Hillhouse

Roasted Carrot Puree

Ingredients:
- 1 1/2 cups coarsely chopped peeled carrots
- 1 TBSP extra virgin olive oil
- 1 cup of cold water

 Directions:
- Toss the chopped carrots in the extra virgin olive oil and roast in a preheated oven 300 degrees until golden brown, about 30 minutes. Puree until smooth in a food processor or blender. Add water as needed for desired consistency of puree for your baby. Transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.




Not Just For Babies:
- You can eat these carrots after roasting before pureeing or
"For the greatest ginger soup ever double the quantity and add 1/2 cup unsweetened coconut milk and 2 tbsp fresh ginger root while blending." - Wagman and Hillhouse

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