Tasty, and, most importantly, healthy - recipes for making carrot puree

Author of the publication

Anna Zakharova

AZ

Carrots are included in the list of the most popular vegetables and this is due not only to their bright color and sweetish taste, but also to their enormous benefits. Moreover, it is believed that boiled root vegetables are much healthier than fresh versions.

Carrots are not only used as an additive to various soups, but also as a main ingredient. This vegetable is ideal for children's menus, so many mothers are interested in: at what age can carrot puree be given to infants? Now we will understand all the issues and present to your attention several proven recipes.

Carrot puree recipe

Let's start with a simple recipe that doesn't require many ingredients. It is not recommended to store the product for a long time and it is better to prepare it in small quantities at a time. This dish can also be given to children.

Ingredients:

• 2 carrots;
• 100 ml milk;
• butter.

Cooking method:

2. Peel the root vegetables, cut them into pieces, put them in a saucepan and cover with water.
3. Place over medium heat and cook until soft. This process usually takes 30 minutes.
4. Place the vegetable in a blender bowl and blend it thoroughly.
5. Pour in the milk and grind everything again.
6. At the end, add a little butter, which will allow the substances in the vegetable to be quickly and easily absorbed.

How to choose the right root vegetable

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When choosing carrots for the first feeding, you should choose carefully:

• the fruits must be of a natural shape, without bends, dense;
• the peel is smooth, the color is bright orange;
• It’s better if the root crops have green tops; they should be cut off when you get home;
• do not buy fruit with a black crown - it has been lying on the counter for a long time;
• the best choice is medium-sized root vegetables that taper towards the end; thick specimens will be tough, with an abundance of nitrates.

Additional Information. To avoid the penetration of pesticides into the dish, you should cut off at least 1 cm of the pulp when peeling.

Recipe for carrot puree for babies

Mashed vegetables are the first complementary food that can be introduced into the diet of small children. This is due to the fact that such a dish does not have bright tastes, contains many useful substances, and most importantly, is well absorbed in the stomach. As for age, according to pediatricians, you should start giving carrots from 5-6 months.

In addition, the amount of the product is also important, so you should start giving it with 0.5 teaspoon, and then the amount must be increased gradually. The maximum amount that a baby’s stomach can handle is 100 g. Before introducing carrots into your baby’s menu, you need to consult a doctor. Because a child, no matter what age you started complementary feeding, may have allergies.

Ingredients:

• 150 g carrots;
• 3 g vegetable oil;
• water.

Cooking method:

2. Root vegetables need to be thoroughly peeled, washed and cored, since it contains many harmful substances.
3. If you use vegetables that you grew yourself, you don’t have to remove the core. Another method that will remove harmful substances is to soak the root vegetables for a couple of hours in cold water.
4. Cut the carrots into strips or grate them, then add water and boil until soft.
5. After that, use a blender to puree it. If you don’t have a miracle technique, then grind the vegetable through a sieve.
6. Add oil as fats are needed for vitamin absorption. Mix everything well and treat your child.

Possible problems

During the first feeding, the mother should carefully monitor the child’s well-being. A negative reaction manifests itself in:

• lethargy;
• drowsiness;
• nausea and vomiting after feeding;
• if root vegetables are consumed too often, jaundice may appear (the skin and whites of the eyes will turn yellow);
• in rare cases, urticaria and even swelling of the laryngeal mucosa occur.

Baby eats carrot puree

Symptoms disappear as soon as the product is eliminated from the diet.

Signs of allergies

An allergic reaction to root vegetables may appear immediately, or maybe after a few hours.

Signs:

• The baby becomes slow and apathetic;
• Pain in the abdomen is disturbing, diarrhea, nausea or vomiting may begin;
• The skin becomes covered with spots, itches, rashes, and irritations greatly bother the child.

Manifestation of allergies

In winter, preparing carrot puree for babies is doubly healthy. During the period of infections and viral diseases, it will strengthen the immune defense, add health and invigorate on harsh cold evenings.

Recipe for making carrot puree for the winter

If you have a lot of carrots, for example, you grow them yourself or bought them from trusted suppliers, then you can make preparations for the winter. This preparation can not only be eaten as a side dish, but also used, for example, as a filling for baked goods.

Ingredients:

• 2 kg carrots;
• 1.5 liters of water;
• half a zucchini;
• 100 g granulated sugar;
• 1 teaspoon salt.

Cooking method:

1. Add water to the pan and heat it.
2. Add sugar and stir until it melts.
3. Peel the root vegetables and remove the insides and seeds from the zucchini.
4. Cut the vegetables into small pieces and place them in a pan with water.
5. Cook for 30 minutes. on low heat. To retain even more nutrients, steam.
6. Grind soft vegetables using a blender or you can use a sieve.
7. Distribute the mixture into sterilized jars, seal and cool.

About the composition of the vegetable

It is known that carrots are rich in carotene. This trace element has a positive effect on the functioning of the optic nerves, which is why it is especially recommended for those who have a hereditary tendency to eye problems. Beta-carotene is also a source of natural antioxidants; it is indispensable for the harmonious growth and development of the baby.

Carrots also contain B vitamins, vitamins C, E, K, PP. It contains glucose and minerals: potassium, phosphorus, magnesium, iron, cobalt, iodine, zinc, fluorine.

7% of its composition is carbohydrates, a little more than 1% is proteins.

As you can see, this is a really rich product that a young body needs to strengthen the immune system and improve the functioning of the digestive system. If we talk about natural vitamins, then carrots are one of the first vegetables that not only can, but also should be given to your baby.

This is one of the few products whose heat treatment practically does not reduce their vitamin value: carotene is absorbed in approximately the same volume when obtained from both fresh and boiled (baked) carrots.

Recipe for making apple and carrot puree for the winter

Another option for delicious puree that can be eaten immediately or stored for the winter. Apples make a very tasty dish. You can use both sweet and sour varieties, which will directly affect the final taste. This option is ideal for a baby menu.

Ingredients:

• 120 g carrots;
• 120 g apples;
• 1 teaspoon sugar;
• 250 ml milk;
• 0.5 teaspoons butter;
• 5 g flour.

Cooking method:

2. To prepare apple-carrot puree, peel, wash, cut into pieces and boil in water until soft.
3. Then grind them using a blender or sieve.
4. Wash the apple thoroughly, remove seeds and peel.
5. Grind it using a grater, then boil it until soft and also turn it into a puree.
6. To make the sauce, you need to dissolve flour in milk and put everything on the stove. Boil and cook for 4 minutes.
7. After that, put the oil in it and mix well. Mix two types of puree and sauce.
8. Mix well until smooth and you can enjoy the taste of the puree or close it in sterilized jars.

Useful properties and tips

This root vegetable is useful because it contains many useful elements. Among them is carotene, which supports vision and is a good preventative against Alzheimer's disease and cancer. Since it is absorbed only with fats, it is recommended to add vegetable or butter and dairy products to dishes.

READ ALSO: Tomatoes and plums for the winter

There are some tips that will help you decide on a carrot puree recipe and make cooking easier. It's better to remember them:

• It is recommended to serve this dish with sour cream, because it emphasizes the taste well, and carotene is absorbed even better.
• The usefulness of the root vegetable does not change depending on whether it was steamed or cooked in the usual way.
• If the puree is served for dessert, you can add pear, plum or apricot to it. Carrots go best with these fruits.
• To dilute the puree with your own carrot juice, you need to prepare it as follows: peel it, put it in a saucepan coated with oil, and add water. Simmer for about 30 minutes, periodically turning over and adding water.
• To improve the taste of the side dish, you can add a little cumin to it. The main thing is not to pour too much, otherwise the taste will be worse.

https://youtube.com/watch?v=Sle07nvdBuE

Potato and carrot puree recipe

This dish will be an excellent replacement for boring mashed potatoes, because carrots will add not only color, but also taste. In addition, such a side dish will help feed your child healthy carrots. The prepared ingredients are enough for 4 servings.

Ingredients:

• 0.7 kg potatoes;
• 300 g carrots;
• 1 tbsp. milk;
• salt;
• butter.

Cooking method:

1. Peel the root vegetables and cut them, and the carrot pieces should be smaller, since they take longer to cook.
2. Place them in a saucepan, cover with water and cook until soft. Be sure to add salt to taste.
3. The next step is to grind the carrots and potatoes separately in a blender and only then combine. If you do this together, the color will be uneven.
4. Combine the vegetable masses, pour in hot boiled milk and mix well. Taste and add more salt if necessary.
5. Finally add butter and you are ready to serve.

Fkusnofacts

Which carrots to take for cooking

The ideal carrots are larger, faster to peel, suitable for cooking in soups and salads, and if you are in a hurry, you can cut them in half. If the carrots are young, they may be small - cook such carrots faster, about 15 minutes.

When to peel carrots

It is considered more useful to peel carrots

not before, but after cooking - then more nutrients are retained in the carrots, and peeling boiled carrots is much faster.

How to serve carrots

There are many options: for a side dish, cut into slices and sprinkle with oil; serve with other boiled vegetables, after cooking, fry in a frying pan with butter until crispy. Carrots love spices (coriander, turmeric, garlic, cilantro and dill) and sauces - sour cream, soy sauce, lemon juice).

History of carrots

Like all modern vegetables, carrots come from a wild ancestor that looks nothing like modern carrots.
Although this vegetable is classified as a root vegetable, its wild version looks very unusual, with long, twisting, thin roots, vaguely reminiscent of a root vegetable. Ancient carrots ranged in color from black, white, red and purple, and it was not until the 17th century that orange carrots began to be grown as a tribute to the ruling House of Orange.

This type of carrot, called "Daucus carota", quickly gained popularity throughout Europe and soon became a popular product.

Early records show that carrots were used as a food source in 3000 BC - carrots have been discovered in the tombs of pharaohs and in ancient Egyptian wall paintings.

Modern orange carrots were perfected in Holland in the 16th and 17th centuries. Carrots became very popular in Europe during World War II due to shortages of other produce and because they are relatively easy to grow in private gardens.

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