Parsnips for baby? Yes, please! We all know that introducing a variety of foods in your baby’s first year is super important, and parsnips are an underrated gem. With their sweet, slightly nutty flavor and soft, creamy texture, they’re perfect for both purees and baby-led weaning.
Ready to go beyond the usual baby food picks? Parsnips might not be the first veggie that comes to mind, but they’re sweet, easy to prepare, and surprisingly baby-friendly!
Once you’ve introduced some of the classic first foods, like apple, sweet potato, or broccoli, parsnips are a great way to keep expanding your baby’s palate.
In this recipe, we’re roasting parsnips with a little fresh ginger to bring out their natural sweetness and add a fun, gentle kick. You can blend them into a smooth, cozy puree or serve them as soft finger-sized sticks for baby-led weaning. As your baby gets older and develops their pincer grasp, smaller chunks work great too.
#mymomhack: roll the smaller pieces in hemp seeds, ground flax, coconut, or baby cereal to help those slippery bites stay put in tiny hands.
First time making homemade baby food? Then, I would suggest that you start by reading our very in-depth guides – Guide on how to Make Homemade Baby Food if you are starting with purees, or this Complete Guide to Baby-Led Weaning if you decide to do baby-led weaning from the get-go. And be sure to check out my best-selling cookbook, Little Foodie: Baby Food Recipes for Babies and Toddlers with Taste for even more information and recipes!
- 2 large parsnip, peeled and cut into 2-3″ strips
- 1-2 tsp olive oil
- pinch freshly minced ginger (optional)
- 1/4 cup liquid for baby puree (water, fresh breast milk or formula)
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To Make Baby Food Puree
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Transfer the strips to a blender and add in 1/4 cup of liquid (water, fresh breast milk or formula). Blend on medium-high speed for 1-2 minutes, adding more liquid if the puree gets too thick.
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Serve a portion to baby and store the rest in the fridge or freezer.
Storage: the parsnip puree can be stored in an air-tight container in the fridge for up to 4 days or in the freezer for up to 4 months. The parsnip strips can be stored in the fridge for up to 4 days.
Note on Spices: you can substitute the ginger for paprika, garlic, dill, mint, cilantro or cumin during the blending process. Or you can omit the spices/herbs if you prefer.