Baby Carrot-And-Ginger Puree

1. 1

   Pour the water into a 4-quart pot and set over high heat. Wash and peel the carrots. Cut off the stems and discard. Slice the carrots lengthwise and then slice each length into 8 or 10 pieces.

2. 2

   Add the carrots and ginger to the boiling water and cook 6 to 8 minutes. The carrots should be tender but not mushy. Puree both the water and the veggies in a blender in small batches.

3. 3

   Pour mixture into two ice cube trays; allow to cool. Wrap, freeze, and defrost as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.