![]() You can steam them (recommended), boil them, roast them, or simply slice them and add them to your soups, stews and casseroles. Parsnips can be cooked in a variety of ways, just like carrots. You can read more about the pros and cons of peeling fruits and vegetables for your baby here. However, peeling vegetables also removes many of their nutrients, so buying organic parsnips makes the most sense if possible. Some sources suggest merely scrubbing them, but this may not remove all pesticide residues. You don’t need to peel organic parsnips, but we do recommend peeling the non-organic variety. Preparing a parsnip is simple – just trim both ends (as you would with a carrot) and remove the core if the parsnip is very large, as per our note above. If you won’t be cooking them right away, place cut parsnips in a bowl of water. If you’re preparing parsnips for the very first time, please note that they discolour when cut, just like potatoes. You can keep parsnips in the fridge for 1 to 2 weeks. This is the most fibrous part of all and should definitely be removed from larger vegetables.Ĭhoose firm parsnips (they shouldn’t be bendy) and buy the ones that are lightest in colour, because they tend to have the best texture. If you can only find large parsnips and still want to give them a try, then slice them in half lengthwise and remove the core (which is quite clearly visible). Whilst small, fresh parsnips are tender and delicious, large, old parsnips tend to be fibrous and woody, with a bitter flavour. When it comes to buying parsnips, size definitely matters! Choosing and storing parsnips for your baby food recipes With your doctor’s consent, you may introduce them to your baby from 6 months of age (or earlier if your doctor has recommended that your baby starts solids before 6 months). Parsnips are easy to digest and do not present a high risk of allergic reaction. Low in calories and with no saturated fats or cholesterol, parsnips make a healthy food for the rest of the family, too. They contain lots of potassium and fibre and are also a source of B vitamins, vitamin C, zinc, iron and calcium – making them a great ‘all-rounder’ for your baby. With their soft, almost buttery texture, cooked parsnips have a sweetly nutty flavour that’s difficult to compare to anything else. And whilst they are related to carrots, they are actually MORE nutritious and taste completely different. Parsnips are root vegetables that look like creamy coloured, bulbous carrots. Sweet potatoes (with their tempting taste) and avocados (with their creamy texture) are two good examples.īut there’s another – rather less popular – vegetable that we think makes GREAT baby food… and that’s the parsnip! The facts about parsnips Whilst nearly all fruits and vegetables are good for your little one, there are some that seem almost as if they were designed for making baby food! Nutrition information per serving: 190 calories 30 calories from fat (16 percent of total calories) 3.5 g fat (2 g saturated 0 g trans fats) 10 mg cholesterol 41 g carbohydrate 9 g fiber 11 g sugar 3 g protein 140 mg sodium.Welcome to our Parsnips Baby Food Recipes section – we’ll show you how to prepare this delicious and nutritious vegetable in ways your little one will love! Return to the saucepan, season with salt and pepper, then heat over medium until hot. Working in batches, transfer the contents of the saucepan to a food processor and puree until smooth. Return the parsnips to the pan and add the butter. ![]() Set the parsnips aside and return the liquid to the pan. Reduce the heat to medium-high and simmer, adding a little more water if necessary to keep the parsnips barely covered, until tender, 25 to 30 minutes.ĭrain and reserve the cooking liquid. Bring to a boil over high heat and add a pinch of salt. Place the parsnips in a large saucepan, then add enough cold water to cover by 1 inch. Afterward, without fail, they tell me how much they loved the mashed potatoes. (Sorry, Julia!) I never tell my guests what it is when I serve it. The biggest change was to reduce the amount of butter quite a bit, which I don’t think anyone will miss. This recipe is my adaptation of Julia’s original. This greatly decreases the wateriness that typically afflicts non-starchy vegetables when they’re pureed. How’d she do it? By reserving the liquid in which she cooked the parsnips, boiling it down until it became syrupy, then adding it back to the pureed parsnips. Certainly there was no confusing this sweet, nutty, velvety puree with a stinky turnip. One time at a live demo she made a parsnip puree and I was blown away. And I was definitely not a fan of turnips. ![]() ![]() My dad was wild about them, but I was unmoved, figuring that if they were white and ended in “-nip,” they must somehow be related to turnips. Digital Replica Edition Home Page Close MenuĪs a kid I never much cared for parsnips.
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