Parsnip purée
- Age: 6–8 months (First tastes)
- Texture: Purée
- Prep: 5 min
- Cook: 12 min
- Makes: 4 portions
Ingredients
- 2 small parsnips
- 2–3 tbsp your baby's usual milk or water
Contains: None of the common allergens
Method
- Peel the parsnips and cut out the woody core if they are large.
- Dice and steam 12 minutes until completely soft.
- Blend smooth with milk or water.
- Cool to lukewarm.
Safety: No salt and no sugar. A baby's kidneys cannot handle added salt, and nothing here needs it.
Storage: Fridge 2 days, freezer 1 month.
Tip: Parsnip tastes like a sweeter, nuttier carrot and is a good second root once carrot is familiar.
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