Egg and Carrot Mash
Beta carotene-rich carrots are a naturally sweet first food for babies. Carrots are also very versatile and pair well with many other fruits and veggies. Your baby will love the bright orange colour of this delicious egg and carrot mash!
- Serves:
- 1
- Prep Time:
- 5 min
- Cook Time:
- 30 min
Ingredients
Nutrition Facts
- Calories
- 91.7
- Fat
- 5.4 g
- Saturated Fat
- 1.6 g
- Carbohydrate
- 3.8 g
- Fibre
- 1.2 g
- Sugars
- 1.9 g
- Protein
- 6.6 g
- Sodium
- 84.6 mg
- 2-3 carrots, peeled, ends trimmed, and diced
- 1 large egg
Instructions
-
Steam or boil diced carrots until very tender. Drain if necessary and mash or purée until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
-
Place your egg in a small pot and cover with cold water. The water should be about an inch or so higher than the egg. Cover the pot with a lid. Over high heat, bring your egg to a rolling boil.
-
Remove from heat and let stand for 12 minutes.
-
Drain water and immediately run cold water over egg until cooled. Rapid cooling helps prevent a green ring from forming around the yolks.
-
Peel egg and place in a bowl. Mash very well.
-
Combine egg and ¼ cup (60 mL) carrot purée in a bowl and mash together well until you have your desired consistency. Add a little breast milk or formula to thin if you like.
Notes
TIP: Short on time? Instead of preparing your own carrot purée, use a jar or squeeze pouch of baby carrot purée instead.