3. Baked Parsnip Puree:
You Will Need:
Parsnip
Olive oil
Water
How To:
Wash the parsnip thoroughly and cut it into small pieces. Place the parsnip on a foil and drizzle a little olive oil over it.
Bake the parsnip at 400 degrees F until tender.
Put the baked parsnip in the blender and make a smooth puree. Add water or breast milk to make the consistency creamy.
4. Creamy Parsnip Soup:
You Will Need:
Butter
Parsnip (chopped)
Fresh Coriander (chopped)
Vegetable stock or water
Single cream
Salt – optional
How To:
Melt the butter in a pan. Add the parsnips and cook until it turns soft.
Add the vegetable stock and bring it to a boil. Reduce the heat and let it simmer for 30 minutes.
Put the parsnip along with the soup in a blender and churn. Put it back in the pan and add the cream. Let the soup simmer until it thickens. Add salt and coriander. Serve.
You can add cheese, dried herbs, and different seasonal veggies to this soup to help your baby develop a taste for vegetable soups.