Warm Ginger Parsnip Puree
Sweet roasted parsnips blended with a little warming ginger into a smooth, cozy puree that is gentle on small tummies.
Ingredients
- 2 medium parsnip, peeled and cut into strips
- 15 ml olive oil1.01 tbsp olive oil
- 2 g ginger, freshly grated0.07 oz ginger, freshly grated
- 60 ml water, or breast milk or formula4.06 tbsp water, or breast milk or formula
Steps
Roast the Parsnips
- Heat the oven to 200C (400F) and line a baking sheet with parchment paper.
- Peel the parsnips and cut them into even strips so they cook at the same rate.
- Spread the strips on the baking sheet, drizzle with the olive oil, and sprinkle on the grated ginger.
- Toss with your hands or tongs until coated, then lay the strips in a single layer so they roast evenly.
- Bake for 15 minutes, toss, then bake for another 15 minutes until tender when pierced with a fork. Let cool slightly.
Blend and Serve
- Transfer the parsnip strips to a blender and add the liquid of your choice (water, breast milk, or formula).
- Blend on medium-high for 1 to 2 minutes, adding more liquid a little at a time until you reach a smooth puree.
- Spoon a portion for your baby, checking it is just warm, and store the rest in the fridge or freezer.
Nutrition
- Calories
- 50
- Protein
- 1g
- Fat
- 1g
- Carbs
- 10g
Tips by age
Blend completely smooth and thin with extra water, breast milk, or formula to a soft, pourable puree that is easy to spoon-feed or pre-load on a spoon.
Choking safety: Make sure the puree is fully smooth with no firm parsnip pieces.
Leave the puree a little thicker with some soft texture, or offer roasted parsnip in finger-length strips for self-feeding practice.
Choking safety: Roast strips until very soft so they squash easily between your fingers; avoid firm pieces.
Serve the roasted parsnip cut into small bite-size pieces, or as a thick puree alongside other soft foods.
Choking safety: Cut into pea-size pieces and keep the parsnip soft and tender.
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