Carrot and Apple Puree (Sweet or Savory)

Carrot and Apple Puree (Sweet or Savory)

This recipe can be adapted for a sweet side dish or a baby food puree, or even a savory accompaniment depending on the seasonings.

Yields: Approximately 2-3 servings Prep time: 5 minutes Cook time: 15-20 minutes

Ingredients:

• 2 medium carrots, peeled and roughly chopped
• 1 medium apple (e.g., Gala, Fuji, or Granny Smith for a tarter flavor), peeled, cored, and roughly chopped
• 1/4 – 1/2 cup water (or vegetable broth for savory, apple juice for sweeter)

Optional additions/toppings (as seen in the picture):

• For Sweet:
  • 1-2 tablespoons maple syrup, honey, or agave nectar (adjust to taste)
  • 1/4 teaspoon ground cinnamon or nutmeg
  • Pinch of ground ginger
  • Toppings: Sliced almonds (toasted), chopped white chocolate, shredded coconut, a dollop of yogurt or whipped cream.
• For Savory:
  • 1/4 teaspoon salt (or to taste)
  • Pinch of black pepper
  • 1/2 tablespoon butter or olive oil
  • Toppings: Fresh chopped parsley or chives, a sprinkle of Parmesan cheese.

Equipment:

• Saucepan with lid
• Blender, food processor, or immersion blender

Instructions:

1. Prepare the Ingredients: Peel and chop the carrots and apple into roughly 1-inch pieces. Smaller pieces will cook faster.
2. Cook the Carrots and Apples: Place the chopped carrots and apples in a saucepan. Add 1/4 cup of water (or your chosen liquid). The liquid should just barely cover the bottom of the pan to prevent sticking and aid steaming.
3. Simmer: Bring the mixture to a gentle boil, then reduce heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the carrots and apples are very tender when pierced with a fork. If the mixture looks too dry during cooking, add a tablespoon or two more liquid.
4. Puree: Carefully transfer the cooked carrots and apples (and any remaining cooking liquid) to a blender or food processor.
   • For a smooth puree: Blend until completely smooth. If it’s too thick, add more water, broth, or juice, one tablespoon at a time, until you reach your desired consistency.
   • For a chunkier texture: Pulse a few times in the food processor, leaving some small pieces.
5. Season:
   • For Sweet: Stir in maple syrup/honey (if using) and spices like cinnamon or nutmeg. Taste and adjust sweetness as needed.
   • For Savory: Stir in salt, pepper, and butter/olive oil (if using). Taste and adjust seasonings as needed.
6. Serve: Spoon the puree into a serving bowl.
7. Add Toppings: Garnish with your chosen toppings, such as toasted sliced almonds and chopped white chocolate, as seen in the picture. Serve warm or chilled.

Tips and Variations:

• For Babies: Omit any added sweeteners, salt, or chocolate. Ensure the puree is very smooth.
• Spice it up: Add a tiny pinch of cayenne pepper for a savory version or a dash of cardamom for a sweet one.
• Add other vegetables: Sweet potato, butternut squash, or parsnips can be cooked along with the carrots and apples for different flavor profiles.
• Boost protein/fat: Stir in a spoonful of nut butter (like almond butter or cashew butter) for a richer, more substantial puree.
• Make ahead: Carrot and apple puree can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage (up to 3 months).

Enjoy your homemade carrot and apple puree!