Gingered Sweet Potato and Carrot Puree

What a crazy busy week this is turning out to be. I even have a job interview tomorrow! Who knows, I might not be a full-time SAHM much longer...I'll let you know how it goes!


Anyhow, this is a great vegetable baby puree that takes plain old sweet potato and carrot up a notch with very little effort. Luc even ate a bowl of it although he generally won't touch anything that's a puree at this stage (unless it's pudding of course!). A nice gentle introduction to some Asian flavors for munchkins 6 months plus.

Gingered Sweet Potato and Carrot Puree

- 1 large sweet potato
- 2 medium carrots
- 4 slices fresh ginger (peeled and sliced into coin sized slices)
- 1/4 tsp ground coriander


Peel the sweet potato and carrots and cut into 1/2 inch chunks. Boil sweet potato, carrots, and ginger slices in a medium saucepan in plenty of water until soft. 


Drain, reserving the cooking water. Remove the ginger slices. 


Puree, adding the ground coriander and enough reserved cooking liquid to reach baby's favorite consistency. 


*Makes about 10 cubes
*Keep up to 3 days in the fridge or freeze up to 3 months