The sweet, smooth flavours of parsnip and carrot make great first tastes for babies. Whilst the slightly nutty taste of parsnip and celeriac compliment that carrot and leek perfectly.
Tip: This makes a delicious soup. Simple use a whole leek, 4 parsnips, 2 carrots and a whole celeriac. Remove baby’s portion once finished and add seasoning, a dash of milk or a sprinkling of parmesan.
Dash of olive oil
¼ leek, trimmed, washed and chopped
½ garlic clove, peeled and crushed
2 medium parsnip, peeled and chopped
½ carrot, peeled and chopped
¼ medium celeriac, peeled and chopped
200ml of boiling water
1 sage leaf, chopped
pinch of fresh thyme or dried
Add the sage and thyme and water and stir together. Place the lid on the pan and cook for around 10 minutes stirring occasionally. If the vegetables dry out, add a little extra water.
Heat the olive oil in a deep, heavy bottomed pan and add the leek. Stir for a few minutes until the leek starts to soften, then add the garlic and cook for another minute.
Add the parsnip, carrot and celeriac and stir. Cook over a medium heat for 6-8 minutes.
Take off the heat when you can easily pierce the vegetables with a knife and they are cooked through.
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