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Carrot purée

Clean your carrot well to avoid getting any grit in the purée.


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  • 1 medium carrot
  • Your baby's usual milk or cooled, boiled water


  1. Peel carrot, and cut into slices ½ cm thick.
  2. Steam for 8−10 min until soft.
  3. Cool slightly, then add 2 tbsp of the water or milk.
  4. Blend with a food processor or hand blender until runny and smooth. Add more liquid if you need.
Our little pot is bursting with baby grade
  carrot and potato goodness


  • Check food isn’t too hot before feeding by testing the temperature on the inside of your wrist. It should be served at body temperature – so it shouldn’t feel either hot or cold on your skin.
  • Freeze excess food in ice cube trays, covered with a lid or cling film, and sealed in a plastic bag – write the date on the bag. Purées can be kept frozen for up to 1 month.

More Step 1 Recipes

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