Carrot Beetroot Puree
Carrot Beetroot Puree is a healthy and delicious side dish that is perfect for a nutritious meal. The carrots and beetroot provide an abundance of vitamins and minerals, while the garlic and ginger add flavor and anti-inflammatory properties. It's an excellent source of fiber, making it great for digestion and weight management. This recipe is vegan, gluten-free, and nut-free, making it suitable for most dietary preferences.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
10 kcal
Protein
0 g
Carbs
2 g
Fat
0 g
Fiber
1 g
Ingredients
Carrot
1 small (100g)
Beet root
1 small (50g)
Plain Water
0.5 small cup (100g)
Instructions
Cooking Steps
Wash the carrot and beetroot thoroughly under running water to remove any dirt or impurities.
Peel the carrot and beetroot to remove the outer skin.
Chop the carrot and beetroot into small, uniform pieces to ensure even cooking and easier blending.
Place the chopped carrot and beetroot in a small saucepan and add enough water to cover them.
Bring the water to a gentle boil over medium heat, then reduce the heat to a simmer.
Cook the carrot and beetroot until they become very soft, which generally takes around 15-20 minutes.
Once the vegetables are soft and thoroughly cooked, remove them from the heat and allow them to cool to a safe temperature.
Once cooled, you can use a food processor or a blender to puree the cooked carrot and beetroot into a smooth consistency suitable for a 6-9-month-old baby.
If the puree is too thick, you can add a small amount of the cooking water to achieve the desired texture.