Print This Post

Carrot and Parsnip Purée

• 6-9 months
• 9-12 months

Ingredients:

• -1 carrot, peeled and chopped
• -1 parsnip, peeled and chopped
• -1 tablespoon room temperature water
• -Small pinch of salt

Only one of each vegetable for this recipe but I made a large batch so I could set some aside to give to my friend for her son and some for us to enjoy, too.

Featured Tools:

• –OXO Good Grips Vegetable Peeler (I used the green vegetable peeler from this set)
• –Boos Board Cutting Board

Preparation:

Place all ingredients in a small saucepan.

Cover and cook over low-medium heat for around 5-6 minutes or until vegetables are easily pierced with a fork.

Purée.

Let cool slightly before serving to baby.

• Variations for Foodies 6+ months:
• -Mix with oatmeal, couscous or quinoa for texture
• -Mix with yogurt, soy milk or ricotta cheese for protein

• Variations for Foodies 9+ months:
• -Mix with brown rice, orzo pasta, farro or Israeli couscous for texture
• -Mix with yogurt, soy milk, cottage cheese or ricotta cheese for protein

Happy Cooking!

Tags: 6-9 months, 9-12 months, baby food, carrots, Fall, gluten free, Meatless Monday, parsnips, purée, Thanksgiving

« Previous Pumpkin Ginger Purée Cherry Chocolate Cookies: {Meatless} Monday Meal Next »