Carrot, Corn & Pumpkin Puree (Print Version)
# Ingredients:
01 -
1 1/2 cups carrots, peeled and chopped
02 -
1/4 cup sweet corn, fresh or frozen
03 -
1/4 cup pie pumpkin, peeled, seeded, and chopped
# Instructions:
01 -
In a medium saucepan, bring 2 inches of water to a boil. In a steamer basket, place the chopped carrots and pumpkin, cover and steam for 7 minutes. Add in the corn on top of the carrots and pumpkin, cover and steam for an additional 3 minutes.
02 -
Let cooked ingredients cool. Reserve the steamer water. Transfer all ingredients into a blender and puree on high for 1-2 minutes or until completely smooth.
03 -
If the puree is too thick, add reserved steamer water, breast milk, formula, chicken broth, or water in 1/4-cup increments until reaching the desired consistency. For the puree shown, 1/2 cup of reserved water was used.
04 -
Serve immediately or store according to storage guidelines.
# Notes:
01 -
This puree is suitable for babies 6 months and older as stage 2 baby food.
02 -
A small pie pumpkin is recommended for its sweetness and ease of use. Pre-cut pumpkin or canned pure pumpkin puree can also be used.
03 -
Customize the flavor by adding 1/8 tsp nutmeg, 1/4 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp fresh chopped chives, 1/2 tsp fresh chopped rosemary, 1/2 tsp freshly grated ginger, or 1/4 tsp mild curry powder.
04 -
Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 4 months.