Here’s a bit of interesting trivia. Did you know that carrots weren’t originally orange?
The humble orange carrot, which is the most common variety used in cooking today, didn’t come about until the 17th century when Dutch growers bred an orange variety it what is believed to have been a tribute to honour William of Orange.
Carrots, which originated in ancient Persia, were yellow, white, red and purple before their orange cousin came about.
I love the intense colour of purple carrots. There’s always something so enticing about food that is rich in colour.
Purple carrots are slightly sweeter than orange carrots and are packed full of nutrients. They contain the same antioxidant that gives blueberries and red grapes their colour.
Because Molly loves finger foods I generally just roast these in sticks and give them to her to munch on but you can also puree them if you’re just starting your baby out on solids or if you prefer a mash to accompany whatever else you’re serving.
* 500g purple carrots
* 2 teaspoons of coconut or extra virgin olive oil
* 1 teaspoon parsley leaves chopped (you can use fresh or dried)
1. Pre-heat oven to 180C and line a baking tray with grease-proof paper.
2. Wash carrots and cut into bite sized sticks (usually about 10cm long). You can peel the carrots if you prefer however I tend to leave the skin on as that is where most of the nutrients are.
3. Place carrot sticks on the prepared tray and drizzle with oil.
4. Sprinkle with parsley leaves and toss to coat.
5. Roast carrots in oven for 30 minutes or until soft.
6. If you are pureeing place in a food processor with a teaspoon of water and whiz until a desired consistency. Add more water if required.
* Freeze any leftover puree into cubes to make for easy and quick meals.
Chomp, chomp, chomp …
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