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Pumpkin and carrot purée

Pumpkin and carrot purée
Photo: Veganbaking.net from USA, CC BY-SA 2.0, Wikimedia Commons · a similar dish

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Pumpkin (butternut or kent)160 g
  • Carrots80 g (~1 medium)

You need

  • Vegetable peeler
  • Sharp knife and chopping board
  • Steamer basket or the idli steamer
  • Mixer-grinder with small and large jars
  • Potato masher or fork
  • Ice-cube trays with lids

Method

  1. Ahead (Sunday): peel 160 g pumpkin and 80 g (~1 medium) carrot and cut into 2 cm cubes.
  2. Steam over boiling water on medium-high for 12–15 minutes, until very soft and a fork crushes them easily.
  3. Blend with 80 ml water of the steaming water until smooth for 6 months, or mash with a fork for 8 months and up. No salt.
  4. Cool fully, spoon into a lidded ice-cube tray and freeze. Keeps 1 month.
  5. To serve: thaw cubes overnight in the fridge, reheat until steaming, stir well, cool and test on your wrist. Never refreeze.

Make it easier

  • Weekend: Steam and purée pumpkin and carrot; freeze in ice-cube trays.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.