Carrot puree for the winter
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This recipe is not for everyone, but it will definitely appeal to supporters of dietary nutrition and children as complementary foods.
4 medium-sized carrots will yield about half a liter of carrot puree. It is important to choose juicy carrots without an earthy aftertaste.
Carrot puree prepared for the winter can be used in its “pure” form, served with rich sour cream, and can be used as an additional, ready-made ingredient in vegetable puree soup.
To prepare carrot puree for the winter, you only need carrots; they should be washed and peeled using a paring knife.
Ингредиенты
Carrots - 4 pcs.
Рецепт
1. Cut the carrots into large pieces and place in a saucepan.
2. Pour boiling water over the carrots until it covers the carrots. Boiling water will help preserve the taste of carrots so that when gradually heated, it does not “go away” into the water.
3. Cover the pan with a lid and cook the carrots until soft. Check for doneness by piercing it with a fork or the tip of a knife. When the carrots are ready, transfer them to a blender. No decoction is needed. Grind the carrots into the most tender and homogeneous puree.
4. To prepare carrot puree for the winter, it must be transferred to a clean jar and subjected to traditional sterilization (in a saucepan with water). Then remove, twist while hot and leave until completely cool, covering with something warm.
5. Carrot puree prepared in this way can be stored at room temperature.