This Carrot With Peas And Potato Pureè is a healthy nutritious meal for babies 8 months and above.
Happy Wednesday everyone. Last week I took a Blogging Break. It was a much-needed one. I was away from my laptop for four days. No blog work, no social networking nor thought about the recipes. I enjoyed this break time. A blogger’s mind never stops thinking. It is a 24 hours job. I am sure all the bloggers out there would relate to this point very well. And if you are like me, who is a writer, editor, managing editor, technical director, publicist, food photographer, food stylist, website designer – for your website, and a Mom (I won’t go into the details of a job description of a stay-at-home-mom), getting a burnout is I think is quite obvious. I started putting off things, which I realized was not a good sign. So taking a few days off had become essential. I enjoyed my days away from the computer. This mini-blog vacation helped me energize myself and my creative mind again.
Now let’s talk about today’s recipe. Here, I have cooked carrots, peas, and potatoes together along with little herbs. This recipe can be cooked in a steaming basket too, instead of making it in a pot.
Carrots are full of essential nutrients for babies. They are a great source of vitamin A, vitamin B6, vitamin C, vitamin K, potassium, fiber folate, just to name the few. Carrots are known for their richness of the antioxidant nutrient known as beta-carotene. They also support vision health and have anti-cancer as well as cardiovascular health benefits. Though carrots are of different varieties, for example, orange carrots, purple carrots, yellow carrots, white carrots and red carrots. I have used just orange carrots for baby food.
I introduced my daughter to carrots after she completed 8 months, just to be on a safer side. Carrots are linked to Nitrates which can cause blue baby syndrome in babies, especially ones who are younger than 6 months of age. Beyond 6 months, babies stomach have developed stomach acid to fight bacteria that can cause nitrate conversion and poisoning. If any doubts about feeding your baby the carrots, talk to your pediatrician and then go ahead.
When shopping for carrots, look for those which are firm, straight and bright in color. Deeper the orange color, more beta-carotene is present in that carrot. Avoid those that are limp, rubbery or have cracks in them. Store carrots in the coldest section of the refrigerator wrapped in the plastic bag or paper towel. Keep them away from away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas since it will cause them to become bitter.
- ½ cup steamed carrots.
- ½ cup roughly chopped potatoes
- ⅓ cup green peas (frozen)
- 2 dashes of garlic powder
- 2 dashes of dried oregano
- A dash of dried basil
- 1 cup water or vegetable stock.
- Wash, peel and cut carrots and potatoes. Keep them aside. In a steaming basket, steam carrots until fork tender.
- In a pot add water/ vegetable stock. Add potatoes and peas along with dried herbs.
- Cover and cook the peas and potatoes get fork tender. When they are about to get done, add steamed carrots to the pot.
- Once everything is cooked well, turn off the heat and let it sit for few minutes.
- They run it through a food processor.
Add a little water and adjust its consistency if the puree gets too thick.
This puree can be cooked in steamer basket as well. While pureeing, add water and herbs.
Talk to your baby’s/toddler’s Pediatrician before starting any new food.
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