Vanilla Pumpkin – Homemade Baby Food Blog

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Homemade Baby Food Recipes – Pure as babies

Carrot and Parsnip Puree

I saw this recipe on Food Network some ago and just now tried it a few weeks ago. It was so easy to prepare and customize, as there are several herbs you can add to provide variety. Edit 11/18/09 – Now that I have a toddler, I just steam the sliced carrots and parsnips, or throw them in the Baby Cook. When after they’re steamed, I sprinkle with parmesan cheese. Unfortunately right now, the parmesan cheese is the only way she’ll eat her veggies! You could also melt a little butter and toss the steamed veggies with the butter and/or herbs in the recipe below. Good luck!

Ingredients

  • 2 cups carrots – cleaned, peeled, sliced
  • 1 cup parsnips – cleaned, peeled, sliced
  • Dill weed or basil (optional)

Steps

  1. Combine carrots and parsnips in steamer
  2. Steam on MED for about 30 minutes, or until vegetables are very soft
  3. Remove from steamer and allow to cool
  4. Add about 1 cup of water (more or less to reach desired consistency)
  5. Blend carrots and parsnips until desired consistence is reached
  6. Serve, or pour into ice cube trays, cover and store for up to 3 months
  7. When serving, consider adding a bit of dill weed or basil for variety and exposure
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Filed under: baby, Basil, Carrots, Dill, food, Freezer Friendly, Herbs and Spices, Medley, nutrition, Parsnips, Vegetables, , , , , , , , , , , , ,

3 Responses

  1. vanessa says:

    I myself have not had parsnips, this is something I would like try with my 1 and 2 year old this week. What a great blog!

  2. […] Parmesan Carrots and Parsnips: Beaba Babycook Recipe I also have a puree version of this recipe here for younger babies. Beaba Babycook fans, I know you’re out there!! I’m working on a page listing all of the […]

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