Carrot Puree

Carrot Puree – – Carrots, Water (plus more for pureeing), – Peel and roughly chop carrots. Place in a saucepan with water. Bring to a boil. Reduce to a simmer for 20 minutes, until carrots are tender. Discard cooking water because of the possible nitrate content. Puree carrots in a blender using fresh water. Place in ice cube tray and freeze if desired. Variation: Broccoli Puree 1 head broccoli – florets only. Steam broccoli over a steamer until tender, about 15 minutes. Place florets in blender and puree until smooth, adding up to 1/2 cup (125 ml) water. Makes 12 frozen cubes.