Have you ever tasted Parisian carrots? These very sweet, cute little carrot balls burst with color, taste and nutrients!
According to the Seed Savers Exchange, the Parisian market carrot (Daucus carota), is a nineteenth-century French heirloom. It grows early in the season and can be a red-orange color. These sweet little carrots are about 1-2″ in diameter. If you want to plant them, they do well in shallow or rocky soil and they can also be grown in containers.
Two days ago I steamed up so many that I could have feed an entire rabbit herd (yes, a group of rabbits is called a herd – now you know!). Today I took the extras and created 2 recipes that babies and older kids like us can enjoy as well.
My left overs equaled about 4 heaping (carrots dropping out and rolling across the kitchen) cup fulls. I pureed them, without adding any liquid. I easily could have filled 2 ice cube trays with this lovely orange puree. That’s about 12-24 meals for babies between 6-8 months old! If I had added water and thinned this puree, I think I could have doubled the yield.
Simple Carrot Puree for babies – Ginger Carrot Soup recipe further down
Learn more about introducing carrots to your baby
Simple Parisian Carrot Puree for Babies
- 1 lb Parisian carrots
- Water, Breast Milk or Formula
Wash peel and chop the carrots
Steam for 10 minutes or until fork tender
Puree, using water, breast milk or formula, and thin as required for your baby’s preference
You can also roast the carrots on a baking sheet, in a 400 degree F oven, but be sure to toss them in a bit of olive oil and then onto roasting. Allow carrots to cool a bit then transfer to your pureeing gadget and puree away. Add liquid as you are pureeing (if needed). Keep pureeing until your desired consistency is reached.
Simple Ginger Carrot Soup – a nice winter soother
Suitable for babies 6 months + depending on spices and dairy additions. Ginger is safe and it also is said to help sooth troubled tummies
- 4 cups of steamed Parisian carrots – NOT pureed (I used peeled & frozen carrots)
- 4 cups of chicken stock (homemade or a natural no or low sodium stock – Pacific Foods is nice)
- If using regular carrots that you will need to peel and chop (use 2 lbs of carrots and 6 cups of stock (or 3 cups stocl and 3 cups water if you like)
- 1/4 teaspoon ginger – minced (from the jar or mince your own)
- Spices as preferred
- Yogurt (sour cream, heavy cream – optional)
- Puree the carrots until smooth then transfer to a medium/large saucepot
- Add the stock and whisk
- Add the ginger and whisk
- Bring to a boil over low heat then turn heat down to a simmer
- Simmer for approximately 20-30 minutes, whisking every so often, to allow flavors to infuse.
Options I ended up adding 3/4 tsp of ginger because I wanted a stronger ginger flavor. You can also replace 1 cup of stock with 1 cup coconut milk Add curry powder or try cinnamon and nutmeg Whisk in 1/2 cup heavy cream or 1/2 cup plain whole milk yogurt to give a nice creaminess – add more as desired Toss in some cooked and diced chicken