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Baby porridge with parsnip, sweet potatoes, pumpkin and fennel

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Ingredients for 3 servings:

  • ½ parsnip(s)
  • ¼ pumpkin(s) (butternut)
  • ½ m.-sized sweet potato(s)
  • ½ bulb(s) of fennel
  • 2 tsp olive oil
  • e.g. water, boiling

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

for babies from approx. 4 months

Peel the parsnip, sweet potato, pumpkin, and fennel, then dice them and add them to a pot of boiling water. Cook for about 10-15 minutes, until cooked through. Drain, reserving the cooking water. Then transfer to a bowl and blend with an immersion blender until smooth. Add some of the vegetable cooking water and the olive oil and mix well with a wooden spoon. This puree is perfect for pre-cooking and freezing.

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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.

Baby porridge with parsnip, sweet potatoes, pumpkin and fennel

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