Each Month Baby Yums spotlights a Vegetable or Fruit. This month the spotlight is on Carrots. Here are a few fun facts:

Carrots are an excellent source of beta carotene, converted in the body to Vitamin A and a source of folacin and fibre.

TIPS:

1. Carrots may be introduced between 6 and 8 months of age.
2. Carrots are easy to digest and packed full of nutrients. Vitamin A, C and Calcium
3. When buying carrots, look for minimal sprouting on the top. The more sprouts a carrot has the longer it has been sitting around.
4. Best way to keep the flavour, in carrots is to refrigerate them
5. Steaming is the best method for cookinig and preparing them

Here are some of my go to “Carrot” recipes that are sutiable for 8 + months enjoy!

3 cups grated carrots
3 cups cooked brown rice
1/2 cup finely chopped onion
1 tablespoon minced fresh parsley
1-1/2 cups evaporated skim milk (try plain yogurt instead.)
1/2 cup egg yolks
3 tablespoons grated nonfat or reduced-fat Parmesan cheese

Combine the carrots, rice, onions, herbs in a bowl, and stir to mix well. Add the milk
(or yogurt) and egg yolks, and stir to mix.

Coat a 2-quart casserole dish with nonstick cooking spray, and spread the mixture evenly in a dish. Sprinkle cheese over the top.

Bake at 350 degrees for 50 minutes to 1 hour, or until a sharp knife inserted in the center of the dish comes out clean. Remove dish from oven and let sit for 5 minutes before serving

Here is another go to great easy kid friendly recipe:

Carrot Potato Pancakes

Ingredients:

• 3 cups (750 mL) Ontario Carrot, shredded
• 1-1/2 cups (375 mL)  Ontario Potato, peeled and shredded
• 1/3 cup (75 mL) Ontario Onion, finely chopped
• 4 eggs, lightly beaten
• 1/3 cup (75 mL)  all-purpose flour
• 2 tbsp (25 mL)  chopped fresh parsley
• 1 tbsp (15 mL)  chopped fresh dill
• 1/2 tsp (2 mL)  salt
• Pepper


Dill Yogurt Sauce:

• 1 cup (250 mL) plain regular or low-fat yogurt
• 1/4 cup (50 mL)  regular or light mayonnaise
• 1 tsp (5 mL)  chopped fresh dill
• 1 tsp (5 mL) lemon juice

Preparation:
In large bowl, combine carrot, potato, onion and beaten eggs until well   combined. Stir in flour, parsley, dill, salt and pepper to taste.