Carrot and Butternut Puree Recipe

Carrot and Butternut Puree Recipe

Carrot and Butternut Puree

Suitable from 6 months

½ cup peeled, diced carrot

½ cup peeled, diced (seeds removed) butternut

  • Cook the vegetables in covered saucepan with about 1 cup of water until soft.
  • Drain off and reserve most of the liquid.
  • Mash vegetables well with a potato masher. Then puree using a hand-held stick blender (or sieve), add cooking liquid to get a moist, soft texture.

About Eleanor Harris

Hi, there. It's my blog about nutritional solutions. I post the most helpful content in this topic ❤️ I got master degree 4 years ago at University of Otago in Dunedin, New Zealand. Now i work for Danone as Nutrition Executive

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