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Annabel Karmel
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Parsnip, Spinach & Sweet Potato

Parsnip, spinach and sweet potato make this is a powerhouse of a puree which is great for growing little ones. Top tip – add a tiny bit of grated apple for a sweet fruity zing.

 

Dairy-free
Egg-free
Gluten-free
Nut-free
Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 5 portions
Great for:  Healthy Baby Recipes & Meal Ideas First Foods 6-9 Months 9-12 Months
Suitable for Freezing
Ingredients
A knob of unsalted dairy free margarine, or butter
1 medium parsnip, peeled and diced
250g sweet potato
1 apple, peeled, cored and diced
250ml unsalted vegetable stock, or water
75g baby spinach
Method
  1. Melt the butter in a saucepan.
  2. Add the diced parsnip, sweet potato and apple.
  3. Sauté for 2 to 3 minutes, then add the stock or water.
  4. Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes until tender.
  5. Add the spinach and simmer for 2 minutes.
  6. Puree in a blender until smooth or until you reach the desired consistency for your baby.

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