Sole & Parsnip
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Age
- 6 months+
- Prep
- 5 min
- Cook
- 20 min
- Difficulty
- Easy
Ingredients
- 80g skinless sole fillet
- 100g parsnip, peeled and diced
- Water for steaming and poaching
Method
- 01
Peel and dice the parsnip; steam for 12–15 minutes until very tender.
- 02
Poach the skinless sole fillet in simmering water for 6–8 minutes until cooked through (sole is thin and cooks quickly). Remove and check carefully for any small bones.
- 03
Place steamed parsnip and flaked sole in a blender with a little steaming liquid and blend to a smooth puree.
- 04
Cool and serve in age-appropriate portions.
Gallery
How to offer
Sole's delicate texture blends to an ultra-smooth puree ideal for early eaters.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.
Nutrition note
As a low-mercury fish, sole is a safe way to introduce essential Omega-3 fatty acids which support brain and eye development. It is also packed with Vitamin B12 and selenium, both of which are vital for immune function and energy metabolism. The protein density helps sustain your baby's growth throughout the day.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
