Lamb & Parsnip
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Age
- 6 months+
- Prep
- 10 min
- Cook
- 25 min
- Difficulty
- Easy
Ingredients
- 100g boneless lamb
- 1 medium parsnip (about 100g)
- 4-5 tbsp water or cooking liquid
Method
- 01
Peel and chop parsnip into small chunks.
- 02
Steam parsnip for 12–15 minutes until very tender.
- 03
Trim and cut lamb into small pieces and cook in a pan or steam for 20–25 minutes until fully cooked through.
- 04
Allow both to cool slightly.
- 05
Combine lamb and parsnip in a blender, add 4–5 tablespoons of water or cooking liquid, and blend until smooth.
Gallery
How to offer
Serve warm. Parsnip has a naturally sweet and earthy flavour that complements lamb well.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Freeze for up to 1 month.
Nutrition note
Excellent source of iron (heme iron), zinc, protein, and B12. Contains selenium and healthy fats.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
