CARROT PUREE

INGREDIENTS

■ 1 cup carrots, peeled and sliced into rounds

■ ¼ cup water, preferably filtered

METHOD

1 Place the carrots and water in a stainless steel saucepan, bring to the boil and simmer for 10-15 minutes until soft.

2 Puree using some of the cooking liquid to get the right consistency.

3 Spoon into ice cube trays that have been sterilised by pouring boiling water over them, and let cool to room temperature.

4 Freeze until required.