Buttery parsnips can be eaten on its own or be mixed with another vegetable offering a new flavour to baby. It has a smooth, soft consistency and it contains some fat which is important for baby’s growth.
½ a medium-sized parsnip
1 teaspoon butter
- Peel and cut parsnip into small dice. In a small saucepan, cook parsnip in boiling water to cover for about 10 minutes until soft
- Drain, reserving some of the cooking liquid
- Use a potato masher to mash the parsnip to a puree. Then using a fork beat in the butter and about enough cooking liquid to make a moist consistency. Or add a little milk or formula milk to give the right texture for baby
- Serve warm