Everything you feed your baby during his first month or two of eating solids will be pureed or mashed with a fork, like this carrot puree. If using a vegetable that needs to be cooked, lightly steaming it will retain its nutrients and its flavour. There is no need to purchase a fancy steamer, a pan with holes in the bottom will suffice.
This is not just a recipe for little babies. My son is 15 months old and he still eats mashed carrot. In fact we eat it ourselves. We prefer to use organic vegetables for the reasons outlined here.
Finally, a note about the fat in this recipe: many vitamins are fat-soluble and most babies eat only small amounts (not my son, who has a bottomless pit for a stomach). Babies need lots of energy to fuel the rapid growth of their bodies and brains. Therefore it is prudent to add a little good fat to their vegetables, in the form of olive oil or pure butter (not margarine, which is overly processed).
If using this carrot puree as a first food, you can add a little breast milk to give it a “softer” taste, adding a flavour that your baby is already used to. You can add cows milk from the age of 6 months if no allergies are suspected or present. For a smoother puree, add some of the cooking liquid into the blender until the desired consistency is reached. Once your baby can chew, reduce the cooking time to retain vitamins.
If you are using boiling organic vegetables, any cooking liquid should be saved as it contains lots of nutrients. It can be given to your baby as a drink once cooled or added to soups, stews or in other recipes.
With older babies you can experiment with new flavours by adding some fresh herbs, like sage or parsley, when blending.
1 tbsp olive oil or unsalted butter
Full-fat cows milk or breast milk *optional*
1. Chop carrots into small cubes.
2. Steam for 10 minutes or until soft when pierced with a fork. Alternatively, boil in unsalted water in a covered pan.
3. Drain, add butter or olive oil, herbs and milk (if using) and pulse with a hand-held blender or food processor until desired consistency is reached.
Preparation: 5 min | Cooking time: 10 min | Servings: 4-8