Chicken & Parsnip Purée
It is best to choose a small to medium-sized parsnip for this recipe. Large root vegetables have a tendency to be woody and bitter, which can turn some children off the taste of these vegetables.
INGREDIENTS | YIELDS 2 cups
- 1 medium-sized parsnip
- 1 cup water
- 1 cooked boneless, skinless chicken breast
- 3 tablespoons breast milk, iron-fortified formula, or water
Peel and dice parsnip. Bring 1 cup of water to a boil and cook parsnip until tender, about 15 minutes. Cut cooked chicken into small pieces. Combine chicken and parsnip.
Use a food processor or blender until desired consistency is reached. Use broth from cooking the chicken, breast milk, or iron-fortified formula to reach an age-appropriate consistency. If consistency is too chunky, drain through a sieve and purée remaining liquid.