Beetroot-Carrot Puree (Infant)
Beetroot-Carrot Puree is a vibrant and nutrient-rich dish ideal for infants transitioning to solid foods. Beetroot is rich in iron and antioxidants, while carrots are a great source of beta-carotene (Vitamin A), supporting healthy growth and vision. This puree is gentle on the stomach and packed with essential nutrients.
Nutrition Facts
Per serving
Energy
5 kcal
Protein
0 g
Carbs
1 g
Fat
0 g
Fiber
0 g
Ingredients
Carrot
0.5 cup, chopped (50g)
Beetroot
0.25 cup, chopped (25g)
Plain Water
1 small cup (200g)
Instructions
Cooking Steps
Place the chopped beetroot and carrot in a saucepan. Add water and bring to a boil over medium heat.
Reduce the heat to low and let the vegetables simmer for 15-20 minutes, or until they are soft and easily mashable.
Remove the saucepan from heat and allow the cooked vegetables to cool to lukewarm temperature.
Transfer the cooked vegetables to a blender and blend into a smooth puree. Add a little cooking water if needed to adjust the consistency.
Serve fresh and warm as a standalone dish.