Parnsip Puree with cheesey eggy bread sticks

This delicious creamy parsnip puree is delicious for baby, then add a dollop of cream and serve any leftovers with your roast! You need to add the potato to give a creamier puree

Preparation:    Cooking:

Ingredients

  • 50g unsalted butter
  • 1 onion, finely sliced
  • 1 bay leaves
  • 2 cloves
  • 400ml whole milk, plus a large extra splash
  • 100g white potato, peeled and cut into even chunks
  • 400g parsnips, cut into even chunks
  • For the eggy bread sticks:
  • 1 tbsp olive oil
  • 1 slice of bread
  • 1 egg
  • 20g grated parmesan

Method

  • To make the purée, melt the butter in a large saucepan and add the onion
  • Cook over a medium heat for around 10 minutes, stirring often until the onion has softened but not coloured
  • Add the bay leaf and cloves (count them going in and count them coming out) with the 400ml milk
  • Bring to a very gentle simmer, then add the parsnips and potatoes. Cook, covered, over a medium heat for 25-30 minutes until the vegtables are tender
  • Take off the heat and remove the bay leaves and cloves
  • Mash the puree, then finish off with a whizz with the stick blender to give you a smooth puree. Taste and season if for adults
  • To make the eggy bread. Whisk the egg and parmesan together in a bowl. Cut the bread into finger sized pieces and dunk in the egg mixture
  • Heat the oil in a heavy bottomed pan and once heated place the eggy fingers into the pan. Cook on both sides for a few minutes until golden brown. Set aside on kitchen paper. Serve with the parsnip puree.