Carrots, which are free of fat and cholesterol, are a source of vitamins A and C. One seven-inch carrot contains 2g of fiber and only 30 calories. The carrot's nutrition and its naturally sweet taste make it especially suitable as one of baby's first foods. Making baby food at home means you can choose the freshest ingredients. Carrots could be prepared in a slow cooker; once you start the cooker, simply walk away and come back a few hours later to a tender pot of carrots that are ready for pureeing into baby food.
Step 1
Wash the carrots under cool running water.
Step 2
Peel off the outer layer with a vegetable peeler to remove the strings and any tough pieces. Cut the end off of each carrot.
Step 3
Cut the carrots into two or three pieces if you are using full-size carrots. There is no need to cut baby carrots.
Step 4
Place the carrots in a single layer in the bottom of the slow cooker and start stacking the carrots on top of each other until the slow cooker is at least half full but no more than three-fourths full.
Step 5
Pour just enough water or broth into the slow cooker to keep the carrots moist during cooking. The water should come up about 1 inch on the side of the slow cooker.
Step 6
Turn the slow cooker on low.
Step 7
Cook the carrots until they are tender and fall apart when you pierce them with a fork. It should take about three hours to fully cook the carrots.
Tips and Warnings
- After cooking, allow the carrots to cool before pureeing them with a blender or food processor. Add more water or broth to the carrots to achieve the smoothness you desire. Freeze the carrots in ice cube trays for individual size servings whenever you need them. Transfer the cubes to a freezer-safe plastic bag after they freeze. Defrost the cube in the microwave.
Things You'll Need
- Vegetable Peeler
- Knife
- Water or broth
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