Carrot puree for winter

A simple and useful semi-finished carrot for the winter at home! Ready-made carrot puree is an excellent base for many dishes. It can be seasoned with sour cream, add sugar to taste and serve as an independent dish. It can also be used in the preparation of soups, second courses, desserts and for baking. In addition, carrot puree is beginning to be introduced into complementary foods for children under the age of one year. In the store, this children's delicacy is not cheap, but it can be prepared at home, without the use of preservatives, unlike factory products.

Snezhana

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 0 % 0 g

Carbohydrates 88 % 7 g

33 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare the ingredients for carrot puree for winter. apart from the carrot itself, nothing is required for it. You will get an exceptionally natural and healthy product. In addition to the simplicity and speed of preparation, the advantage of this preparation can be attributed to its budget, in the harvest season such a puree will cost, literally, a penny. It will be appreciated by those housewives who do not have a place to store a lot of vegetables collected on their site. Carrots are better to take juicy, young.
Step 2:
Carrots are washed, cleaned and cut into small pieces so that it cooks faster while preserving the maximum vitamins in vegetables. Since with prolonged heat treatment, a large amount of vitamins will evaporate. Put the carrots in a saucepan and immediately pour boiling water or hot water. If you cook carrots in cold water, then in the process of cooking, the taste and color of carrots will go into the broth to a greater extent, and it will not be useful for cooking this dish.
Step 3:
Turn on the fire, bring the broth to a boil, reduce the heat to medium and cook until the carrots are ready. We check the readiness with the tip of the knife, if it pierces the carrot easily, then the carrot is cooked, turn off the fire.
Step 4:
Drain the broth from the pan. Let the carrots cool down a little.
Step 5:
Turn it into a puree using a blender, try to make it more homogeneous in consistency, without lumps and whole pieces of carrots.
Step 6:
Small volume cans and lids are washed in advance, sterilized and dried. The jars are washed with soda solution, sterilized in the oven, in a water bath or in a microwave oven. The lids are boiled and dried. The finished carrot puree is laid out in jars, covered with lids on top and sterilized. we put a cloth on the bottom of the pan, put the cans, pour water so that it reaches the shoulders of the cans and sterilize over medium heat, about 15 minutes of 0.5 l cans.
Step 7:
We roll up the jars with lids. Let the carrot puree in jars cool at room temperature under a blanket and put it away for storage in a cold place. Carrot puree is ready for winter. Bon appetit!