Sweet Potato, Parsnip & Carrot Puree
This Sweet Potato, Parsnip & Carrot Puree combines 3 nutrient-dense root vegetables into an earthy yet sweet puree.
Sweet Potatoes, Parsnips and Carrots are definitely my go-to root vegetables for Hanky Pank. Sweet Potato Puree and Carrot Puree were among his first foods, Parsnips were introduced into the mix for a trio of Roasted Vegetables that made excellent finger foods, and now Sweet Potato Muffins make a great on-the-go snack for a toddler who is constantly on the move.
The great thing about these root vegetables is they’re nutrient-dense. In addition, each has an earthy yet sweet flavor little ones will enjoy. Plus, they’re easy to prepare in different ways as baby’s eating habits change – steam them for a puree, boil them for a mash, or roast them for finger foods. For today, let’s start with a puree!
Looking for more puree ideas? Try the following:
Recipe:
Notes
Store for 3 days in refrigerator or 3 months in freezer.
Ideal Age is 4+ Months.
Ingredients
- 1 sweet potato
- 2 carrots
- 2 parsnips
- 1/4 teaspoon coriander, optional
Instructions
- Bring 2 cups of water to a boil in a medium pot with a steamer. Add vegetables and steam until tender, about 15 minutes. Reserve cooking water.
- Transfer vegetables to food processor or blender using a slotted spoon. Add 1/4 cup cooking water.
- Puree vegetables until smooth. If needed, add additional cooking water to reach desired consistency.
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