Ingredients:
- 4 medium carrots, peeled and chopped
- 2 large apples (preferably sweet varieties like Gala or Fuji), peeled, cored, and chopped
- 1 cup water (or vegetable broth for added flavor)
- 1 tablespoon olive oil or unsalted butter (optional for richness)
- A pinch of cinnamon (optional for warmth)
- A pinch of salt (optional)
Instructions:
- Prep the Ingredients:
- Peel and chop the carrots into small pieces to ensure even cooking.
- Peel, core, and chop the apples into chunks.
- Cook the Carrots:
- In a medium saucepan, add the chopped carrots and 1 cup of water or vegetable broth.
- Bring to a boil over medium-high heat, then reduce the heat and cover the pot. Let the carrots simmer for about 10–12 minutes, or until tender.
- Add the Apples:
- Once the carrots are soft, add the chopped apples to the pot.
- Continue to simmer for another 5–7 minutes, until both the apples and carrots are tender and easily mashed with a fork.
- Blend the Mixture:
- Use a hand blender directly in the pot, or transfer the cooked carrots and apples (along with the cooking liquid) to a blender or food processor.
- Blend until smooth and creamy, adding a little more water or broth if needed to achieve your desired consistency.
- Season the Purée:
- Stir in the olive oil or butter for added richness, if desired.
- For a hint of warmth, add a pinch of cinnamon. Add a pinch of salt if you’re serving this to adults and prefer a bit of seasoning.
- Serve:
- Serve warm as a side dish to roasted meats or fish, or as a wholesome snack for babies and toddlers.
- This purée can also be enjoyed on its own as a light, nutritious meal or blended into soups for extra depth.
Tips:
- You can store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for later use.
- For a savory twist, try adding a small garlic clove or a handful of fresh herbs like parsley or thyme during cooking.
This purée is packed with natural sweetness and essential nutrients, making it a delightful, healthy addition to any meal!
