2 fresh carrots, cleaned, peeled, cut into small pieces
2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmigiano Reggiano cheese
In a pot of boiling water, cook the carrots for a few minutes until fork tender.
Put the carrots into a bowl, along with a few tablespoons of water from the pot. Add the Parmigiano cheese, extra-virgin olive oil and mash carrots with the back of a fork. Let cool to room temperature before serving to babies (or big babies).
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