This is one of my favorite purees to make. I have been demonstrating it in our Adventures in Baby Food Making classes for the last two years and it’s always a hit. It’s great with other fresh herbs like thyme or sage, go ahead and get creative...your little one's pallet will thank you.
It’s a great mix in for pasta as well.
Creamy Carrots - 9 Months+
10-12 fresh carrots
1 cup whole milk ricotta cheese
Breast milk or Formula
1/4 tsp nutmeg
Rosemary or other fresh herbs (finely chopped)
Clean, peel and chop the carrots (large chunks is fine). Steam the carrots in either a steaming basket on the stove or in in a baby-food maker. Use about 2-3 inches of water and steam for about 10-15 minutes, checking with a knife every so often to see if the carrots are tender enough. They should be very soft but still bright orange. Discard carrot cooking liquid. Puree the carrots until smooth then allow them to cool in the fridge until at least room temperature. Next, blend in the ricotta cheese and breast milk or formula till desired consistency is reached. Add the rosemary and nutmeg then mix a bit more. This recipe will keep up to 3 days in the fridge or 3 months in the freezer. It also makes the perfect addition to toddler meals- spread on toast or mixed with noodles. This recipe will fill about 2 ice cube trays (10-20 servings).
Some of the Awesome Health Benefits:
-Carrots are easy to digest and are packed full of nutrients such as Vitamin A, Vitamin C and Calcium.
-Ricotta cheese is packed full of calcium, protein, omega-3, minerals and vitamins.