Gingered Carrot

I love the combination of ginger with carrots.  

The sweetness of the carrots is the perfect vessel for the ginger which,

 in a larger amount can be a tad spicy.

Here we're adding just a small amount to brighten up a dish your baby is probably already used to.

Gingered Carrot
5 or 6 medium carrots (or the equivalent of 1 lb), peeled and sliced
1/2 teaspoon freshly grated ginger

I slice my carrots into 1/2 inch rounds (with the thin tips cut longer)
 because they steam faster in smaller pieces.
Steam in basket over 1 inch of water for about 15-20 minutes or until easily pierced with a fork.
Cook the minimum amount of time possible to retain the most nutrients for your babe.

Add your carrots and the freshly grated ginger and puree.
Use the water from the steamer to get your puree to the desired consistency.

*Variations
-Add 1/2 cup cooked, pureed chicken
-Add a small dollop of plain, whole yogurt
-Mix with pureed apple
-Add a pinch of mild curry
-Add 1/2 teaspoon of minced cilantro

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits
Carrots have loads of different kinds of carotenoids which work as anitoxidants,
convert to Vitamin A, boost the immune system
as well as protect and enhance your eyes.
Ginger has a soothing quality that calms the stomach and rids you of nausea.
It has also been known to increase circulation and immunity in addition to anti-inflammatory properties.
All wonderful things of for your little peanut.

This recipe is classified as 8-10 months because of the use of spices.
You may introduce spices earlier or later than this.