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Annabel Karmel
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Parsnip, Spinach & Sweet Potato

A powerhouse of a puree 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
Vegetarian
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Makes: 5 portions
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Great for:  First Foods 6-9 Months
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Suitable for Freezing
Ingredients
a knob of dairy free margarine or butter
1 medium parsnip, peeled and diced
250 g sweet potato
1 apple, peeled, cored and diced
250 ml unsalted or weak vegetable stock, or water
75 g baby spinach
Method
  1. Melt the butter in a saucepan.
  2. Add the diced parsnip, sweet potato and apple.
  3. Sauté for 2 – 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.

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