Parsnips are one of the most underused vegetables in American kitchens! Parsnips are high in fiber, antioxidants, B-6, phosphorus, vitamin C.. I could go on like this forever.. they are a nutritional powerhouse! If you haven’t introduced them to baby yet, now is the time.
This simple and easy recipe has a sweetness and a depth that baby is sure to love!
Sweet Potato meets Parsnips in this smooth puree!
2 large Sweet Potatoes
1 cup chicken stock or water
1 tbsp Butter or Earth balance
1- Preheat your oven to 350 degrees.
2- Poke the sweet potatoes with a fork a few times and wrap in aluminum foil. Place in the oven and set a timer for 1 hour.
3- Wash, peel, and cut your parsnips into rounds.
4- Fill a small saucepan with water and bring to a boil. Add the parsnip rounds and boil for about 15 minutes, or until they are tender.
5- Strain the parsnips and add them to the food processor.
6- Remove the sweet potatoes from the oven and allow to cool. Once cool simply peel them with your hands and toss them in the food processor as well.
7- Add 1/4 a cup at a time of your preferred liquid, water or chicken stock, until the mixture is smooth.
8- Simply transfer to your Twist Pouches using the convenient Foodii system.