Ingredients

  • carrot
  • pinch of salt
  • water
  • barley malt or gluten-free rice syrup

Directions

  1. Clean and dice carrot (larger pieces).
  2. Bring to boil in small amount of water, 1-2 cm, and with pinch of salt (no salt for kids bellow 1 year).
  3. Boil for approx. 15 minutes.
  4. Puree with hand blender once carrots are soft.
  5. Alternatively you can press them through sieve with wooden spoon.
  6. Some barley malt or rice syrup may be added if needed (beginners might find it neccessary to add sweetness).

Practical

  • You may need to use kuzu, corn starch or arrowroot if you use too much water. Note that you need to boil the starch with the puree for a minute or so.
  • You can cook this creamy dessert in the morning, put it in jars and take it with you as a snack. There’s no need to go back home at snack time. We recommend that you put it to a thermoss in winter to keep it warm.

Children

  • Pureed carrot is a typical first food for babies. They are typically given to babies from the age of 6 months, WITHOUT SALT AND ADDITIONAL SWEETENERS. They will love it as it is as their taste buds are much more sensitive than those of adults.