Tuesday, October 4, 2011

Maple and Nutmeg Carrot Puree

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Another Fall inspired recipe!

I created this recipe based on and inspired by a carrot shake I once had from a health food store.

8-10 organic carrots 
1 1/2 tablespoons organic maple syrup
1/4 teaspoon organic nutmeg
1/4 teaspoon organic cinnamon
Dash of Kosher salt 

Start as always by washing your hands. 
Peel the carrots, I use a standard potato peeler. This works well for me.
 Chop the carrots into small even chunks and put into your steamer basket. Remember to steam using filtered water.
 Steam until fork tender and transfer to your food processor while still hot. The carrots will process much better if they are still hot.
Begin processing and slowly add in the steaming water until you reach the desired consistency based on your child's age. Sofia is 6 months and she can handle some small bits and pieces; however, a new eater needs a smooth puree with no chunks.
Once you have reached the desired consistency, add your maple syrup, nutmeg, cinnamon and dash of salt. Pulse a couple more times to make sure everything is mixed perfectly. 
Taste. You may choose to add a bit more syrup or salt based on your own taste preferences. I find that most babies prefer sweeter foods so I like to limit the salt, only adding it for balance. 

Spoon as normal into your ice cub trays and freeze. Remember, one heaping tablespoon typically fills once ice cube slot. Let cool completely before freezing!
Sit back and watch as baby gobbles it up!
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