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Spinach and Carrot Purée

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Ingredients

2 large large Carrots Carrot
(peeled and diced)
200 g g Spinach Spinach
Water Water
(add to preferred consistency)

Spinach and Carrot Purée

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20 min
(7)

Method

  1. Place the carrots in a steamer and cook for 10 minutes. Add the spinach and continue to cook for a further 5-7 minutes, until the carrots are tender.
  2. Drain the vegetables and place in a blender. Add a little breastmilk, formula or water. Blend until smooth.
  3. Serve a few tablespoons of the lukewarm purée to your baby and, once cold, freeze the remaining purée in individual portions.

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