Parsnip Puree For Baby
This puree is a nutritious option for baby that's super easy to make! Parsnips are a great source of vitamin C and vitamin K, while also having a tame enough flavor to add in additional flavors.
Servings: 2 cups
Calories: 685kcal
Ingredients
- 4 parsnips, peeled and diced (about 380 grams)
- 1/4 cup olive oil or breast milk
Optional Iron-Boosting Add-Ins
- 1/2 cup chickpeas
- 1/2 cup lentils cooked
- 1/2 cup tofu
- 1 cup spinach cooked or uncooked
- 1/2 cup navy beans cooked
Optional Add-Ins to Introduce New Flavors
- 1 tsp cinnamon, nutmeg, or clove
- 1 tsp herbs - basil, thyme, oregano, etc
- 1 tsp garlic or ginger
Instructions
- Wash and peel the parsnips thoroughly
- Once peeled, chop them into small, 1" pieces. This ensures even cooking and makes the puree easier to blend later on
- Place the chopped parsnips in a steamer basket over a pot of boiling water. Cover with a lid and steam for about 10-15 minutes, or until the parsnips are tender and easily pierced with a fork. If you don't have a steamer basket, you can steam the parsnips in a covered saucepan with 1" water
- Once the parsnips are fork-tender, transfer them to a blender, food processor, or immersion blender. Add the olive oil or breast milk slowly until you've acheived a creamy and smooth consistency
Store for Later
- Any leftover parsnip puree can be stored in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing the puree in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag or container, and thaw individual portions as needed.