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Cottage cheese and Carrot

Cottage cheese and Carrot

From 8 months · 2 foods

Ingredients

How to prepare each food

Cottage cheese

Prep

Cottage cheese is soft and spoonable, which makes it an easy early food. Use a plain, pasteurized, full-fat tub with no added salt or sugar. Serve it on its own by the spoon, or stir it into vegetable or fruit purée. A smaller-curd style is smoothest at this age.

Cut

Spoonable as is, or stirred into purée; no cutting needed.

Carrot

Prep

Cook carrots until very soft, so a fork slides through with no resistance. Steam, boil, or roast, then serve as a smooth purée or a soft mash. For self-feeding, offer soft-cooked finger-length batons. Raw carrot belongs only as fine shreds. Skip added salt.

Cut

Soft-cooked finger-length batons (about thumb-width) for grasping, or smooth purée/mash. Raw carrot only as fine shreds. Press-test every piece: it should squish easily between two fingers.

Note

Raw carrot is one of the top choking hazards for young children: it is hard, firm, and breaks into round, airway-sized pieces. Always cook it until soft enough to squish between two fingers, or grate it finely. Avoid raw carrot coins, rounds, sticks, and chunks until around age 4, when chewing is reliable.

Putting it together

Cook and mash the carrot, then stir it through the cottage cheese.

Sources

General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.

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