Carrot & Sweet Potato

with a hint of parsley

This naturally sweet orange vegetable puree combines smooth, tasty carrots and sweet potato, with a little butternut squash. These three vegetables are ideal for first tastes, and are packed full of nutrients. A swirl of olive oil and a touch of roasted garlic and fresh parsley add to this fantastic recipe, a popular puree with our little piccolo’s. Tip: If you have less time to make this, simply grate the carrot, sweet potato and butternut squash into the pan, it will take much less time to cook.

Preparation: 10 minutes | Cooking: 10 minutes | Makes 4 portions | Suitable for freezing | Suitable from 6 months 


  • Dash of olive oil
  • 1 medium sweet potato, peeled and roughly chopped
  • 100g butternut squash, peeled, chopped and de-seeded
  • 2 carrots, peeled and roughly chopped
  • 1 small clove of garlic, peeled and crushed
  • ¼ tsp of dried parsley or 3/4 leaves of fresh parsley
  • 100ml of salt free stock or boiling water


  •  Heat the oil in a medium sized saucepan. Add the garlic and stir for a minute before adding the carrot, sweet potato and butternut squash. Stir on a medium heat for a few minutes.
  • Add the stock and stir in the parsley. Place a lid on and cook for around 10 minutes until the vegetables are soft.
  • Reserve around half of the stock by pouring it into a mug. Blend the vegetables and add more water to get to the consistency you want.