Trout & Parsnip
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Age
- 6 months+
- Prep
- 5 min
- Cook
- 22 min
- Difficulty
- Easy
Ingredients
- 80g skinless trout 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 and soft.
- 02
Poach the skinless trout fillet in simmering water for 8–10 minutes until cooked through. Remove and check carefully for any small bones.
- 03
Combine steamed parsnip and flaked trout in a blender with a little steaming liquid and blend until smooth.
- 04
Cool and serve in age-appropriate portions.
Gallery
How to offer
Parsnip's earthy sweetness pairs nicely with omega-3-rich trout; a hearty winter puree.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.
Nutrition note
Trout is rich in DHA and EPA, the omega-3 fatty acids critical for brain and eye development. It is also an excellent source of vitamin D, which is vital for calcium absorption and immune health. The high protein content supports your baby's structural growth.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
