Roasted Carrot + Dill Baby Food Puree
Fresh dill compliments the sweet, earthy flavor of the roasted carrots in this baby food puree.
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Servings: 1 cup
Ingredients
- 4 large carrots
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons coconut milk
- 4 teaspoons fresh dill
- 1/4 cup water, breast milk or baby formula
Instructions
- Preheat oven to 400º F.
- Wash and peel the carrots, then cut them into pieces approximately 1" x .5".
- Add the carrots and oil to a bowl and toss until the carrots are evenly coated. Place the carrots on a sheet pan line with parchment paper and bake in the oven for 15 minutes.
- Remove the pan from the oven. Add 2 teaspoons of fresh dill to the carrots and return the pan to the oven. Bake for another 15 minutes, or until the carrots are soft.
- Add the carrots, remaining 2 teaspoons of fresh dill, coconut milk and water to a blender. Puree until smooth, adding liquid until your desired consistency is reached.
Notes
- If you’re looking for a super smooth puree, you will need a high-powered blender.
- Not all coconut milk has the same ingredients nor tastes the same. I highly recommend using Arroy-D coconut milk.
- If your baby is ready for more texture, try adding some cooked quinoa to this puree. It doesn’t really alter the flavor, but adds a great source of protein!
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!