🍲 Püre · 6+ ay

Parsnip Purée — A Naturally Sweet, Velvety Autumn Root Vegetable for 6+ Months

When cooked, parsnip can be a gentle autumn root vegetable, with natural sweetness and a soft texture. This simple recipe offers a lukewarm, smooth purée for an additive-free introduction from 6 months onward.

Ingredients

• • 1 small piece (about 100 g) Fresh parsnip (peeled, cut into small pieces)
• • as needed Drinking water (for steaming and consistency)
• • 1-2 tablespoons Breast milk or follow-on formula (to adjust consistency, optional)

Directions

1. 1

   Thoroughly wash your hands and the bowl, spoon and worktop you will use. Make sure the parsnip is fresh and firm; soft or bitter-tasting ones are not suitable at this age.

2. 2

   Peel the parsnip thinly, remove the hard central core if there is one, and cut it into small pieces so it cooks easily.

3. 3

   Place the pieces in a steamer basket and steam for about 10-12 minutes, until a fork slides in easily. Steaming preserves the natural flavour and nutrients.

4. 4

   Mash the cooked parsnip with a fork or hand blender until completely smooth, with no lumps.

5. 5

   To loosen the texture, stir in a little breast milk, formula or drinking water, a bit at a time. A thinner consistency is usually easier for babies around 6 months.

6. 6

   Let the purée cool to lukewarm, check the temperature yourself with a spoon, and offer a small amount on the tip of the spoon. Introduce any new food on its own for 3 days and always feed your baby under supervision.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.