Get the recipe: Roasted Carrot, Cherry + Millet Baby Food Puree
This Roasted Carrot, Cherry + Millet Baby Food Puree is a rich and savory meal that can be served either smooth or chunky depending on your baby's stage.
Ingredients
- 7 small-medium carrots, peel and roughly chop
- 1 cup cherries, fresh or frozen (pitted)
- 1/2 cup millet
- 1 cup water
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silicon mat.
- In a small saucepan, pour in the millet and toast over medium heat for 4-5 minutes or until lightly golden brown. Add in the water and bring to boil. Reduce heat to low, cover and cook for 20 minutes. Take the saucepan off of the heat and let sit for an additional 10-15 minutes.
- Meanwhile, place the carrots and cherries on the baking sheet. Place the baking sheet in the over, and bake for 30 minutes, stirring halfway through baking time. The cherries will let out a little water but this won't effect the outcome of the puree. Let cool slightly.
- Transfer the carrots and cherries to a blender or food processor.
- For Stage 2 Puree - turn on the blender and puree for 1-2 minutes on high or until you have reached your perferred consistency, adding water in 1/4 cups if needed. I had to add 1 cup of water to the puree above. Add in the cooked millet and puree until smooth.
- For Stage 3 Puree - pulse the blender in 10 second increments until carrots and cherries are just mixed. Add in the millet and pulse again in 10 second increments until everything is just mixed and chunky. You may need to add in additonal water in 1/4 cup increments.
Notes
Ages: 6+ months
Stage 2 and Stage 3 Puree: (see directions above)
Yield: makes 35 ounces
Storage: Fridge – store in an airtight container in the fridge for 2-3 days. Freezer – can be frozen for up to 3 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!
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