a knob of dairy free margarine or butter <br />
1 medium parsnip, peeled and diced<br />
250 g sweet potato<br />
1 apple, peeled, cored and diced<br />
250 ml unsalted or weak vegetable stock, or water<br />
75 g baby spinach<ol>
<li>Melt the butter in a saucepan.</li>
<li>Add the diced parsnip, sweet potato and apple.</li>
<li>Sauté for 2 – 3 minutes, then add the stock or water.</li>
<li>Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes until tender.</li>
<li>Add the spinach and simmer for 2 minutes.</li>
<li>Puree in a blender until smooth.</li>
</ol>
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.
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
Melt the butter in a saucepan.
Add the diced parsnip, sweet potato and apple.
Sauté for 2 – 3 minutes, then add the stock or water.
Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes until tender.
