Parsnip Puree

Ingredients

• 1 medium parsnip (about 150g), peeled and chopped
• Breast milk, formula, or water (for consistency)

Method

1. 01

   Peel the parsnip and chop into small, even chunks. Remove the woody core from larger parsnips if present.

2. 02

   Steam over boiling water for 15-20 minutes until very tender when pierced with a fork.

3. 03

   Transfer to a blender or food processor.

4. 04

   Blend until completely smooth, adding breast milk, formula, or water gradually to reach your desired consistency.

5. 05

   Let cool to a safe temperature before serving.

How to offer

Serve in a small bowl with a soft spoon. Parsnip has a naturally sweet, slightly nutty flavour that pairs well with carrot or sweet potato.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.