The Hungry Mommi Recipes
Potato, Carrot and Cinnamon Purée
6 months +
Millika Stewart – UK Contributor
20 February 2018
1 large potato
1/2 of a medium carrot
1/2 a teaspoon of ground cinnamon
First off, make sure you choose a potato and carrot with no blemishes and give them a good wash.
Peel them and chop them into small pieces (roughly 2cm x 2cm).
Steam or boil until fully cooked – a fork should be able to pierce through it with no effort.
Potato, carrot and cinnamon
Blend the potatoes, carrots and cinnamon together until smooth, you will most likely need to add some water to loosen it up or for extra creaminess you can use breastmilk/formula.
Portion up the purée and serve.
You can freeze any left over purée, it can keep for a good 3 months in the freezer.
Tip: I use an ice cube tray to help me get my portioning right – one/two average sized cubes is usually what my daughter managed per meal in the beginning. You can also then throw it straight in the freezer and once frozen, pop the cubes out into zip lock bags to save space.
Now thats something to love!
Subscribe to our Awesome Newsletter.