Parsnips are naturally sweet and a great autumn/winter root vegetable, making them a great first taste for babies. This recipe is suitable for 4 months+ and is a great option for spoon fed weaning.
Makes approximately 3 portions. Suitable for freezing.
- 1 large parsnip
- Breast or formula milk
Preheat the over to 200 degrees and cut the parsnip in half lengthways.
Roast the parsnip on an overproof tray for 20 minutes or until the flesh is soft.
Cut into the skin and scoop out the soft flesh.
Add into a blender with 4-6 tablespoons of breast or formula milk and blitz into a smooth purée. Add more milk if required.
Check the temperature of the purée against your lip before feeding your baby.