Carrot and Beetroot Purée
Ingredients:
- 1 carrot, peeled and chopped
- 136g of beetroot, peeled and chopped
- Baby’s milk (optional)
Method:
- Put the beetroot into a steamer over simmering water and cook for around 15 mins, add the carrot and cook for a further eight mins until both are tender.
- Blitz to a purée in a blender or mash with a fork if you want your baby to try lumpier food. Add a splash of milk (or water from the saucepan), if necessary, to create a smooth texture. You may need to scrape the sides of the bowl a few times while blitzing to get a smooth consistency throughout.
- Serve one portion and divide the rest between small containers or ice cube trays and freeze.
Read more about the food book and where you can find it here
Sheffield food book recipes
