This carrot beetroot puree is packed with valuable Vitamins and essential minerals. It’s naturally sweet and the attractive color is an added bonus!

We know that babies under one can’t have sugar in their food, and Moms often wonder if the food is too bland for their little ones. That’s why we often recommend adding natural sweeteners like mashed banana or applesauce to a dish.

However, today’s recipe for babies is made with vegetables that are naturally sweet – carrots and beetroots! These root vegetables are great to puree and work very well together, flavor wise. What’s more, the color is just gorgeous and is an instant eye catcher for babies!

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This puree is suitable for 7-8 month old babies. Beets and carrots are highly nutritious and filled with several vitamins, minerals, beta carotene, iron, calcium, protein, folic acid, fiber etc. It’s good for the overall growth and development of babies. Looks like you have all the reasons you need to make this recipe!

Carrot Beetroot Puree Recipe for Babies

Ingredients:

• 1 Medium carrot
• 1/2 Medium size beetroot

Method:

1. Wash the carrot and beetroot. Peel and chop them uniformly.

2. Pressure cook or steam the carrot and beetroot chunks in a steamer until tender.

3. Check the doneness by passing a spoon or fork through the cooked pieces. You should be able to cut the pieces with ease.

4. Allow the cooked veggies to cool down. Now transfer them to a grinder jar or food processor and pulse to get a smooth puree. You may use the cooking liquid (if any) or boiled water to thin out the puree.

5. Warm the puree and serve immediately.

You may add a little homemade ghee to the puree to add to the calorie count of the dish. If you’d like to alter the taste a little, you can also add a pinch of roasted cumin powder. This will both zing up the flavor as well as aid in digestion.

Carrot Beetroot Puree

This carrot beetroot puree is packed with valuable Vitamins and essential minerals. It's naturally sweet and the attractive color is an added bonus!

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Course: Puree

Cuisine: Indian

Author: Hemapriya

Ingredients

• 1 medium carrot
• 1/2 medium size beetroot

Instructions

• Wash the carrot and beetroot. Peel and chop them uniformly.
• Pressure cook or steam the carrot and beetroot chunks in a steamer until tender.
• Check the doneness by passing a spoon or fork through the cooked pieces. You should be able to cut the pieces with ease.
• Allow the cooked veggies to cool down. Now transfer them to a grinder jar or food processor and pulse to get a smooth puree. You may use the cooking liquid (if any) or boiled water to thin out the puree.
• Warm the puree and serve immediately.