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Small bowls of carrot, pea and apple purée with a baby spoon

Butternut and Carrot Purée

A smooth, mild first purée of steamed butternut and carrot, pressed through a Sana homogenising screen and frozen in small portions.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling 30 minutes
Total Time 1 hour 5 minutes
Servings: 16 ice-cube portions (about 500 g)
Course: Baby Food
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g butternut peeled, seeds removed, cut into 2 cm cubes
  • 2 medium carrots about 150 g, peeled and sliced
  • cooking water or your baby's usual milk to loosen, as needed

Equipment

  • Steamer or saucepan with lid
  • Shallow dish for cooling
  • Sana 707, 727 or 929 juicer with homogenising screen
  • Ice-cube tray and freezer bags

Method
 

Cook
  1. Wash your hands and make sure the juicer parts are clean and dry.
  2. Steam the butternut and carrot for 15 to 20 minutes, until a knife slides through easily. Keep a little of the cooking water. Add no salt.
  3. Spread the vegetables in a shallow dish and let them cool. Don't put hot food into the juicer.
Press
  1. Fit the homogenising screen, with a bowl under the end of the drum and a small bowl under the juice outlet.
  2. Feed the butternut and carrot in turns, a little at a time.
  3. Stir in anything from the juice outlet. Loosen with cooking water or milk to the texture your baby is used to. Press again for an extra-smooth purée.
Store
  1. Cover and refrigerate what you'll use within 2 days.
  2. Spoon the rest into an ice-cube tray, freeze, then move the cubes to a labelled, dated freezer bag.
  3. Defrost in the fridge, reheat once until steaming hot, stir, cool and check the temperature before serving.

Notes

Sweet potato works in place of either vegetable. Follow your clinic or doctor's advice on when to start solids.