Feeding Your Baby Parsnips for Baby Food - Parsnip Baby Food Recipes for Your Baby

Parsnips in Baby Food Recipes - When Can Baby Have Parsnip?

Age for Introducing Parsnips: 6-8 months

The Goodness of Parsnips

Parsnips contain calcium and vitamin C. They also contain fiber and a bit of protein too. As a food for baby, parsnips bring a nice nutty/sweet flavor.

When can I introduce Parsnip to my baby?

Parsnips will make a yummy addition to baby's food plan between 6 and 8 months of age; 8 months+ is the recommendation however. Parsnips have a yummy taste when roasted and also make a nice finger food.

How to select the perfect Parsnips for baby food

Select parsnips as you would select carrots. Parsnips should not be discolored or have cuts and bruises on them. There should be nothing growing or sprouting from the top of the parsnip nor should there be little root hairs growing along the veggie itself.

Store parsnips in the refrigerator. Only cut the parsnips when you are ready to cook or otherwise use them. Cut parsnips do not store very well but it you must peel and/or cut them, store them in a container and cover them with water; store for no longer than 2 days.

The best way to cook parsnips for baby and family

The best way to cook parsnips is to peel, slice and then steam them. Roasted parsnips in your oven however, are the most flavorful and we encourage you to try roasting parsnips as well as other veggies.

A Few Parsnip Baby Food Recipes

Parsnip- Basic Purée

Any amount of parsnips you wish to use

1. Wash and peel parsnips.
2. Slice into 1 inch pieces and steam until tender and mushy.

or
3. Peel parsnips then cut them lengthwise, in half. Lay parsnips on tinfoil and drizzle olive oil over them. Close up the tinfoil and then bake in a 400F degree oven for approx. 30 minutes or until tender.
4. Place cooked parsnips into your choice of appliance for pureeing and begin pureeing. Chop or mash if your baby likes texture.
5. Add water as necessary to achieve a smooth, thin consistency
6. You may also serve the roasted or steamed parsnips as a finger food

Parsnips and Sweet Potatoes

3 parsnips and 1 sweet potato

1. Steam or bake parsnips and sweet potatoes together until tender.
2. Puree as needed, adding water to thin if required.
3. You may also chop or dice for a finger food salad

Parsnip, Apple & Carrot Mash

4 parsnips
4 carrots
2 apples
pinch of cinnamon

1. Peel and dice carrots, parsnips and apples
2. Steam until tender
3. Add cinnamon
4. Puree as needed, adding water to thin if required. You may also chop or dice for a finger food salad

Parsnip Chowder

Chicken broth
2 med. onions, chopped fine
2 c. peeled potato chunks

3 c. peeled parsnip chunks
2 c. milk
1 c. whole milk yogurt
2 tbsp. butter
pepper to taste
pinch of nutmeg
¼ cup bread crumbs

Sauté onions and set aside. Cook potatoes and parsnips in enough chicken broth to cover the veggies until tender. Do not overcook. Heat the milk, yogurt (to help prevent curdling when added to hot broth mix) and butter in frying pan, add bread crumbs to thicken. Add the warmed milk mixture to the pot of potatoes, parsnips and broth.  Simmer until ready to serve

Parsnips Au’ Casserole

2 lb Parsnip, sliced and cooked
½ Cup Cheddar or Parmesan Cheese
Roux - 2 TBS Melted Butter, 2 TBS Flour, 1½ Cup Milk, pinch of nutmeg and garlic powder
½ Cup Bread Crumbs
2 TBS Melted Butter

Preheat oven to 350ºF
Place sliced parsnips in an 8x12 glass casserole dish. Pour the roux parsnips and top with bread crumbs and cheese.  Bake for 15-20 minutes

Make a Roux - Melt margarine (butter) in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season the Roux with pinch of salt, garlic, basil and pepper.

Foods Good to Mix With Parsnips:

Apples
Pears
Carrots
Green Beans
Peas
Summer Squash - zucchini or yellow/crooked necked
Winter Squash - butternut, acorn etc
Brown Rice
Lentils
Chicken
Beef
Pork

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