Warm Ginger Parsnip Puree

Steps

1. Preheat oven to 400° F. Line a baking sheet with parchment paper for a more steamed veggie. I left mine bare for a little more crisp. Place the strips onto the baking sheet, drizzle with the olive oil and sprinkle on the ginger. Toss with your hands or tongs until everything is well coated. Lay the strips out evenly onto the baking sheet so that parsnips aren't on top of each other.
2. Place the baking sheet in the oven, and bake for 15 minutes. Toss and bake for another 15 minutes or until tender with pierced with a fork. Let cool slightly
3. Transfer the strips to a blender and add in 1/4 cup of liquid (water, fresh breast milk or formula). Blend on medium-high speed for 1-2 minutes, adding more liquid if the puree gets too thick.
4. Serve a portion to baby and store the rest in the fridge or freezer.
5. Serve to baby in strips, or dice into smaller 'pea' size pieces.