Homemade carrot puree with gooseberries is a delicious recipe for carrot puree for babies, older children and adults.
Homemade carrot puree with gooseberries, prepared from your own home-grown crop, can be prepared for both infants and older children. I think that adults will not refuse such homemade “complementary food”, tasty and healthy.
How to make carrot puree with gooseberries at home.
Select large ripe gooseberries 1 kg. Rinse, peel and boil in 100-200 ml of water over low heat for 5 - 8 minutes - this way the berries will not stick to the bottom.
You need to do the same with carrots: take 1 kg. peeled, washed and boiled. Rub soft gooseberries and carrots through a kitchen metal sieve. We do not recommend using a blender at this stage of preparation - it will not remove the skin from the berries and the puree will be rough.
Place the pureed mixture of gooseberries and carrots into a stainless steel pan or copper basin, adding 300 g of sugar.
Next, cook for another 10 minutes, remembering to stir.
Then, the puree should be further processed with a submersible blender - the mass will become very tender.
Before packaging for winter storage in jars, cook the carrot puree for another 5-6 minutes.
Carrot and gooseberry puree, prepared for the winter for children or infants, is best stored in small jars so that one open portion is enough for one feeding of the baby.This carrot baby puree is a healthy homemade preparation for both young children and adults.
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