- Cooking Time: 10
- Servings: 12 ounces
- Preparation Time: 5
BackstoryI look as if I’ve been wearing a thin coating of fake tanner since I was 6 months old. As a baby my mom fed us homemade baby food, mainly carrots, in our bottle. She’d just cut the nipple a little bigger so the chunky food would flow through, and let us go to town. Regardless of is this is advisable or not, I love carrots now. In fact, I eat too many of them. How do you know if you eat too many carrots? You turn orange. No, literally, the palms of my hands are a slight tinge of orange. My grandma said I need to eat more bread and butter to help absorb it. Hmm, we’ll see about that. The good news is, my kid likes carrots too.
However, she did not at first. She took to bananas and avocado like it was coated in butter and sugar and deep fried. It took a few tries for her to accept that carrots weren’t the devil, and it would be ok if she didn’t spit them back out in a misting projecting onto my face. How precious of her. Success, she’ll now eat carrots and actually swallow them.
- 1 lb carrots
- Cut the ends off of the carrots. You can peel them if you want, but it isn't necessary.
- Chop the carrots into 1 inch slices. Boil them for about 5 minutes in a medium pot of water, until they are tender. Drain the carrots from the water.
- Add cooked carrots to a blender or food processor. Blend for about 3 minutes, until carrots are pureed to a chunky consistency.
- *You can keep it chunkier, or blender until it is completely smooth. It just depends on the age and preference of your baby.
- Portion into ice cube trays. Freeze trays. Once the carrots are frozen, break the cubes out and seal them in air tight ziplock bags.
- Your baby food is now made, in individual serving sizes and just need to be re-heated and served. In fact, you can just thaw them and serve them, no need to reheat if the baby will eat cold food.
- carrots and spinach
- carrots and rice cereal
- carrots and peas (pictured)