Carrot and Parsnip Purée by Shana Priwer and Cynthia Phillips
This sweet dish will encourage your baby's love of vegetables. Parsnips are a less-common first food for babies, but they're loaded with potassium, fiber, vitamin C, and vitamin A. They even contain a little protein! They're found most readily in the winter, but should be available nearly all year round.
4 Servings
1 cup fresh carrots (2 medium-sized carrots)
1 cup fresh parsnip (about 1 small parsnip)
2 cups water
Wash and peel the carrots. Cut into 1-inch pieces.
Wash and peel the parsnip. Cut into small chunks.
Place the carrots and parsnip into a saucepan, and cover with water. Bring to a boil.
Reduce the heat to low. Cover and simmer until the vegetables are tender, about 20–25 minutes.
Place into a food processor or blender. Purée until smooth. Add liquid if necessary.
Thicken It Up
Add too much liquid in the food processor, and your baby food will start to resemble water. Don't despair! Thicken it back up by adding a little leftover oatmeal or rice cereal, 1 teaspoon at a time, until your purée is the right consistency.
