Carrot-pumpkin puree
A source of beta-carotene and fiber, this puree supports eye health and the immune system. Coconut oil adds a creamy texture and healthy fats, while cinnamon and vanilla provide a sweet aroma.
Cut the carrot (70 g) and pumpkin (70 g) into small cubes (about 1.5–2 cm) and steam or bake until fully cooked.
Steaming: Place the cubes in a steamer or on a rack in a pot of boiling water. Cook covered:
- pumpkin — 10–12 minutes;
- carrot — 15–18 minutes (carrots are denser, so they take longer).
Baking in the oven: Preheat the oven to 180–200°C. Spread the cubes on a baking sheet lined with parchment paper and bake:
- pumpkin — 20–25 minutes;
- carrot — 30–35 minutes.
In both cases, check for doneness with a fork — the vegetables should easily pierce.
After cooking, while the vegetables are still hot, puree them with the addition of melted butter (1 tbsp), a pinch of cinnamon, vanilla seeds (only seeds from ¼ pod), salt, and black pepper to taste.
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