Carrot Puree

Directions

1. Scrub 1 1/2 pounds organic carrots, peel, and cut into 1-inch pieces.
2. Arrange carrots on a steamer rack in a large pan over 1 inch of water. Cover and bring to a boil. Reduce heat. Steam until tender, about 12 minutes.
3. Meanwhile, prepare an ice-water bath. Plunge carrots into ice water to stop the cooking.
4. Pulse in a food processor or pass through a food mill fitted with the medium disk. Add formula, breast milk, or boiled and cooled water as needed.
5. Fill 1/4-cup plastic containers or ice-cube trays with purée.

Makes 3 cups or about 30 cubes.