Carrot and Parsnip Purée

Carrot Parsnip Puree


Carrot and Parsnip Purée

  • 6-9 months
  • 9-12 months



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


OXO peeler, parsnips and carrots

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.


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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.


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!






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2 Responses to Carrot and Parsnip Purée

  1. Katie says:

    Can you freeze these to use for later?

    • Jory says:

      Hi Katie!

      Great question. You can freeze the puree in an airtight container for up to 4 months. If you’re freezing it for a baby, I would freeze it in 1-2 ounce portions so you can thaw a small quantity at a time. Good luck!

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