Carrot & Parsnip


I love parsnips for many reasons. They look like an albino carrot but differ in both taste and texture. 

The flavor of a parsnip is very sweet with a bit of spice that I love.  I can't put my finger on it but the spice reminds me of cinnamon? Cardamom?  Cooked parnsips also mash or puree easily.


Parsnips are very high in folate, calcium, potassium and fiber.  All of these factors and you have a perfect candidate for baby food.
Peel and then slice 2 or 3 carrots and 2 or 3 parsnips.  Steam the slices until tender.  This took me about 15-20 minutes.  Poke them with a fork to see if they are soft enough to mash.  Reserve cooking liquid in case you would like to use it to thin down the puree.  Place them in a food processor and blend or mash by hand. 

I decided to steam them separately so that I also had plain parsnip puree for Peanut.


You can blend the carrots and parsnips together in the processor or mix them together by hand.

*Storage:  Place in an airtight container.  Keep refrigerated for up to 3 days or freeze for up to 3 months.
Don't overlook parsnip in your cooking at home.  We love them roasted and they also add a great flavor to mashed potatoes.

Have you had parsnip before?  How do you use them?

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