Baby Purees: Purple Carrot, Pear & Blueberry

If you are in the world of infant food – you may have heard of this blend from Plum Organics. Now don’t get me wrong – they are the brand I turn to in a pinch, especially for traveling, when I need to feed the little one on the go. But, if you’re feeding your little one pre-bought pouches on the daily, you should know how easy it is to replicate their purees. Not only do you get to control the ingredients, you also know exactly how fresh the puree is. None of us truly know how long those purees stay in pouches before they are consumed and some of the pouches contain citric acid in order to prolong their shelf-life.

Now I have been making my sons food for 4 months now and I already feel the weight of boredom in purees. I feel like they all tend to look the same color, contain the same base ingredients so I needed some spunk and some color.  Carrots tend to lead to many orange purees, so I decided to reach for rainbow carrots this week in a surge of inspiration. The added blueberries give this puree an anti-oxidant and color punch! This is literally a puree I have to fight myself not to eat because it’s seriously tasty and your child’s taste buds will sing!

Please keep in mind, whenever adding berries into your child’s food, it’s important to cook them to break the berries down until your child is 15 months old. Babies digestive systems cannot properly break down berries until they are older, so until then, skip the raw versions (source).

Purple Carrot, Pear and Blueberry Puree

  • 3-4 purple carrots, cleaned & roughly chopped
  • 1 pear, cored & roughly chopped
  • 1 pint blueberries
  • 1 tbsp olive oil, optional

20160118_131509Place carrots in a steamer pot and cook for approximately 12-15 minutes.

20160118_133057Add in pears and blueberries for another 3 minutes. I often keep blueberries on hand in the freezer for purees or snacking on!

20160118_133522You’ll notice the produce is ready to puree when the berries skins have cracked, you do not need to cook them for a very long amount of time – just enough to break them down.

Toss into a blender or food processor with the olive oil (optional for more fat content) and puree to the consistency your child is comfortable with.

20160118_160616Store in jelly jars for easy keeping. The puree will keep for approximately 3 days in the fridge or up to 6 months in the freezer.

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