carrot, apple & ginger purée {stage 2}

1 | April 1, 2010

Sweet with a little ginger spice make this a great purée for baby. As simple as peel, cut, roast, puree. I totally didn’t think Mia would like this one but she loves it! Ate 4 whole ounces in seconds.

Tomorrow’s Post: the easter bunny, jesus and a gastric bypass

carrot, apple and ginger purée {for baby stage 2}

  • 6 carrots
  • 3 apples*, apples are on the dirty dozen list choose organic if possible
  • 1 tsp of grated fresh ginger, about a 1 1/2 inch section of ginger
  • 1/4 cup water or baby apple juice, organic if possible

Preheat oven to 400°.

Peel carrots. Cut in sections and place in a baking dish.

Cut apples in half and remove core.

Place apples face down in same baking dish as carrots. Cover with foil and place dish in oven.

Roast for 30 to 40 minutes or until carrots and apples are fork tender.

Place carrots in food processor or blender.

With a spoon scoop apple out of the peel. Discard peel and put the apple in the food processor.

Add ginger to the food processor.

Process until smooth adding the water or juice a little at a time until the desired consistency is reached.

If storing, place puree in an ice-cube tray and cover with plastic wrap. Place in freezer and once frozen store in a freezer bag. Each cube is 1 ounce and recipe will make 1 tray depending on how much liquid added. Will keep for 3 months in freezer.

If using immediately this will store in refrigerator in an air tight container for 3 days. Enjoy!

* I like to use a variety of apples. Gala, Fuji, Granny Smith, Macintosh are all good choices. Granny Smith apples do cook faster so keep an eye on them and remove before carrots are done.


BTW, I’m so getting a pair of these. Maybe not matching because that would be weird and I would be that weird annoying mom that everyone runs away from. But I miss my Chucks. *reliving the 80’s/90’s and i living vicariously through my daughter*

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