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Parsnip, parsley root, and potato mash from the pressure cooker

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Ingredients for 1 servings:

  • 250 g parsnip(s)
  • 250 g parsley root(s)
  • 250 g potatoes
  • 400 g water
  • 2 tbsp rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

for babies from 4 – 5 months

Peel and dice the vegetables. Cook in a pressure cooker with water for 3 minutes. Add oil and puree. The puree can now be frozen in portions, depending on how much the baby eats. I always keep a portion in the fridge for the current day and the following day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Parsnip, parsley root, and potato mash from the pressure cooker

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