Egg and Carrot Mash
Serves
1
Prep Time
5 min
Cook Time
30 min
Print RecipeIngredients
- 2-3 carrots, peeled, ends trimmed, and diced
- 1 large egg
Instructions
- Step 1
Steam or boil diced carrots until very tender. Drain if necessary and mash or purée until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
- Step 2
Place your egg in a small pot and cover with cold water. The water should be about an inch or so higher than the egg. Cover the pot with a lid. Over high heat, bring your egg to a rolling boil.
- Step 3
Remove from heat and let stand for 12 minutes.
- Step 4
Drain water and immediately run cold water over egg until cooled. Rapid cooling helps prevent a green ring from forming around the yolks.
- Step 5
Peel egg and place in a bowl. Mash very well.
- Step 6
Combine egg and 1/4 cup (60 mL) carrot purée in a bowl and mash together well until you have your desired consistency. Add a little breast milk or formula to thin if you like.
Tips
TIP: Short on time? Instead of preparing your own carrot purée, use a jar or squeeze pouch of baby carrot purée instead.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 91 |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 3 g |
| Fibre | 1 g |
| Sugars | 1 g |
| Protein | 6 g |
| Sodium | 84 mg |
