Carrots, carrots, many ways!

I personally really like carrots and so does my baby. This wasn't always the case though. I used to think, and yes, I know it may be silly, that they tasted like grass. But then, I had baby carrots with dip (we don't really eat those in Puerto Rico or at least I don't remember seeing them in house parties, etc) and slowly my crush on carrots began. My first trimester, I carried baby carrots with me everywhere and it seems my little one got accustomed to the flavor early on. It's a great puree but also a great finger food and because of it's sweetness, usually a hit with babies. This time I chose to sautee them but I've previously roasted them in the oven (350 degrees) with fresh basil and they were delicious. Below are four spices (thyme, cinnamon, basil, and tarragon) that you can add to enhance the flavor of carrots but the possibilities are many! 


Here is what I did:
2 Okinawan carrots (around 4 American ones)
1 tbsp of extra virgin olive oil (it would probably be DELICIOUS with butter, well, what isn't?However, I chose to stick with oil because it is better for my little one.)


Peel the carrots and cut the ends, discard. Dice up the carrots in small pieces if you'd like to give it to your baby to try to self-feed. In a hot pan, add the oil and then the carrots. Sautee until very tender 
(about 20-25 min). Season to taste for an adult dish. Puree in the food processor or blender if needed. 

Rough Chop because I had a little one clinging to my legs but if you have the time, the more evenly that you chop them, the more evenly they will cook.

Just add a pinch of any of these spices or try a different one (coriander, nutmeg, etc).

Another idea: mashed potatoes with carrots and basil.  It's actually the only way my baby will eat mashed potatoes.
Another favorite is banana yogurt with carrots and cinnamon.