Wednesday, December 31, 2008
Mix cooked pureed carrots into plain applesauce in a proportion of about two or three parts applesauce to one part carrot puree. The result will taste just like applesauce but will have the added nutrients of the carrots. This works especially well if you happen to get some carrots that are sharp-tasting.
In the picture above, the carrots were mashed with a hand-held potato masher instead of pureed in the blender, so the texture is a little rougher.