Carrot Puree
にんじんのペースト · Ninjin no Pesuto
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is about as simple as a preschool side dish gets: carrot, simmered until soft, then blended with kombu dashi until silky smooth. The kelp stock adds a quiet savory depth that brings out the carrot's natural sweetness, so no salt or sugar is needed. In preschool kitchens we serve purees like this to the youngest children, whose teeth and chewing are still developing, and it also works nicely as a sauce or spread for older kids.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 15 gcarrot
Seasonings
- 15 gkombu dashi (kelp stock)A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
About the Japanese ingredients in this recipe
- kombu dashi (kelp stock) (だし汁，昆布)
- A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
Directions
- 1
Boil the carrot until tender, then blend it with the kombu dashi in a blender until smooth.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 6 kcal | 12 kcal | 6 kcal |
| Protein | 0.2 g | 0.3 g | 0.2 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 1.5 g | 3 g | 1.5 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 4.5 mg | 9 mg | 4.5 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 66 mg | 132 mg | 66 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 6 kcal | 0.2 g | 0 g | 1.5 g | 0.5 g | 0 g | 4.5 mg | 0 mg | 66 mg |
| 1 adult serving | 12 kcal | 0.3 g | 0 g | 3 g | 0.9 g | 0 g | 9 mg | 0 mg | 132 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
Ingredients in this recipe
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