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Parsnip purée

Watch out for parsnips with hard, woody cores!

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Ingredients

  • 1 medium or 2 small parsnips
  • Your baby's usual milk or cooled, boiled water

Method

  1. Peel and trim parsnip(s), and cut in half lengthwise. If there is a woody core, cut it out.
  2. Slice into 2 cm pieces and steam for 8–10 minutes until soft.
  3. Cool slightly, then add 2 tbsp of the water or milk.
  4. Blend with food processor or hand blender until runny and smooth. Add more liquid if you need.
Veg out with our tasty
creamy parsnip & potato!

Remember

  • Your baby’s food should be served at body temperature – so it shouldn’t feel either hot or cold on the inside of your wrist.
  • Freeze excess food in ice cube trays, covered with a lid or cling film, and sealed in a plastic bag – write the date on the bag. Purées can be kept frozen for up to 1 month.
Why not upload some 'foodie photos' of your little one’s second weaning step on our Facebook page?
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