Apple Carrot Puree

Peel the carrots (or rinse baby carrots) and peel, core, and chop the apples into small pieces.

Place the chopped carrots and apples in a large pot and add enough water to completely cover them.

Bring to a boil over medium‑high heat, then reduce to a simmer and cook for 20‑30 minutes, or until the carrots are tender enough to be easily pierced with a fork.

Transfer the cooked fruit and veg to a food processor and puree until smooth, adding a little cooking water as needed for a thinner consistency.

Optional: stir in a pinch of cinnamon and a pinch of sea salt for extra flavor.

Allow the puree to cool, then portion into baby jars or reusable pouches, leaving a small space at the top for expansion if freezing.