Cheese with Carrot and Tomato
February 16th, 2008 by adminAMERICAN
1 medium carrot, sliced
1 tomato, skinned, or 1 canned tomato
1-2 tablespoons finely grated mild
Cheddar cheese
1-2 tablespoons boiling water
Place the carrot in a pan containing 2 cm /3/4 inch boiling water.
Cover and simmer until tender, about 15 minutes. Drain the carrot.
Puree the carrot and tomato in a blender, then strain through a nylon sieve (strainer) to remove tomato seeds.
Mix the finely grated cheese with the boiling water and stir until
the cheese melts. Mix the melted cheese with the carrot and tomato puree.
For babies aged 6 months to 1 year: serve as prepared.
For children aged 1 to 2 years: serve with diced, boiled potatoes or with small pasta shells.
Posted in Baby Foods |