Ingredients
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8 medium carrots, peeled and diced
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1 clove of garlic
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1 tablespoon (15 milliliters) tahini or sunflower seed butter
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1 tablespoon (15 milliliters) chopped fresh cilantro or basil
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1 tablespoon (15 milliliters) extra virgin olive or flaxseed oil
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1 teaspoon (5 milliliters) fresh lemon juice
Directions
- Steam the carrots until fork-tender. Remove from the heat and let cool for a few minutes.
- In a small bowl, combine the carrot with the garlic, tahini, cilantro, olive oil, and lemon juice. Puree until the consistency of a slightly chunky spread.
- Best consumed within three days, this puree can also be frozen, although the texture may change slightly. Freeze in ice cube trays or baby-safe food containers for up to one month.
