- Prep Time:
- 5 min
- Cook Time:
- 30 min
- 2-3 carrots, peeled, ends trimmed, and diced
- 1 large egg
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 1/4 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.
TIP: Short on time? Instead of preparing your own carrot purée, use a jar or squeeze pouch of baby carrot purée instead.