“This comes from the American Baby Magazine, March 2011 issue. It is recommended for ages 8+ months. My baby is not old enough yet so putting it here for safekeeping in the meantime. It will make a nice addition to my other baby recipes.”
READY IN:
30mins
SERVES:
32
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour the water into a 4-quart pot and set over high heat. Wash and peel the carrots. Cut off the stems and discard. Slice the carrots lengthwise and then slice each length into 8 or 10 pieces.
  2. Add the carrots and ginger to the boiling water and cook 6 to 8 minutes. The carrots should be tender but not mushy. Puree both the water and the veggies in a blender in small batches.
  3. Pour mixture into two ice cube trays; allow to cool. Wrap, freeze, and defrost as needed.

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