Carrots are a kid-friendly vegetable. From the time children are old enough to eat solids, they all seem to love carrots. I love the speed of cooking them in the pressure cooker and the terrific texture of the puree.
MAKES ABOUT 4 CUPS
INGREDIENTS
- 1 cup filtered water
- 4 cups cut-up peeled carrots (1-inch lengths) or baby carrots
INSTRUCTIONS
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom. Arrange the carrots in the steamer basket. Lock the lid in place. Cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Transfer the carrots to a food processor or blender. Puree, adding a bit of the cooking liquid to thin the puree.
- Cool the puree completely. Store in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 2 months.
NOTE:
- Carrots can be combined with sweet potatoes, butternut squash, parsnips, or pumpkin for mixed purees .
