Parsnips Baby Food Recipes and Tips
Updated: Sept 06, 2023
Welcome to our Parsnips Baby Food Recipes section – we’ll show you how to prepare this delicious and nutritious vegetable in ways your little one will love!
Whilst nearly all fruits and vegetables are good for your little one, there are some that seem almost as if they were designed for making baby food!
Sweet potatoes (with their tempting taste) and avocados (with their creamy texture) are two good examples.
But there’s another – rather less popular – vegetable that we think makes GREAT baby food… and that’s the parsnip!
The facts about parsnips
Parsnips are root vegetables that look like creamy coloured, bulbous carrots.
And whilst they are related to carrots, they are actually MORE nutritious and taste completely different.
With their soft, almost buttery texture, cooked parsnips have a sweetly nutty flavour that’s difficult to compare to anything else.
Our little ones have all loved them!
They contain lots of potassium and fibre and are also a source of B vitamins, vitamin C, zinc, iron and calcium – making them a great ‘all-rounder’ for your baby.
Low in calories and with no saturated fats or cholesterol, parsnips make a healthy food for the rest of the family, too.
When can my baby eat parsnips?
Parsnips are easy to digest and do not present a high risk of allergic reaction.
With your doctor’s consent, you may introduce them to your baby from 6 months of age (or earlier if your doctor has recommended that your baby starts solids before 6 months).
Choosing and storing parsnips for your baby food recipes
When it comes to buying parsnips, size definitely matters!
Whilst small, fresh parsnips are tender and delicious, large, old parsnips tend to be fibrous and woody, with a bitter flavour.
If you can only find large parsnips and still want to give them a try, then slice them in half lengthwise and remove the core (which is quite clearly visible).
This is the most fibrous part of all and should definitely be removed from larger vegetables.
Choose firm parsnips (they shouldn’t be bendy) and buy the ones that are lightest in colour, because they tend to have the best texture.
You can keep parsnips in the fridge for 1 to 2 weeks.
How to prepare parsnips for your baby
If you’re preparing parsnips for the very first time, please note that they discolour when cut, just like potatoes.
If you won’t be cooking them right away, place cut parsnips in a bowl of water.
Preparing a parsnip is simple – just trim both ends (as you would with a carrot) and remove the core if the parsnip is very large, as per our note above.
You don’t need to peel organic parsnips, but we do recommend peeling the non-organic variety.
Some sources suggest merely scrubbing them, but this may not remove all pesticide residues.
However, peeling vegetables also removes many of their nutrients, so buying organic parsnips makes the most sense if possible.
You can read more about the pros and cons of peeling fruits and vegetables for your baby here.
Parsnips can be cooked in a variety of ways, just like carrots.
You can steam them (recommended), boil them, roast them, or simply slice them and add them to your soups, stews and casseroles.
To make a basic parsnip puree for your baby…
Prepare the parsnips for cooking as described above, then cut into dice.
Steam for around 8 to 10 minutes, or boil in a little water until tender (but do remember that boiling may cause some of the nutrients to leach into the cooking water).
Mash well or puree with a food processor, adding a little of the cooking liquid, breast milk, formula or water to thin if necessary.
Parsnips puree to a lovely, creamy texture!
You can store your parsnip puree for up to 48 hours in the refrigerator or up to one month in the freezer (learn more about how to freeze baby food here).
You can also make a parsnip puree from roasted parsnips.
Roasting parsnips caramelizes their natural sugars, with very tasty results.
To roast parsnips for your baby…
Preheat the oven to 400 deg F (200 deg C).
Cut the parsnips in half lengthwise and toss with olive oil.
Spread them in a single layer on a baking sheet and cook for 30 to 45 mins, turning occasionally, until tender.
Parsnip baby food ideas
Here are some of our favourite foods and flavours to combine with parsnip!
- Mash or puree parsnips with cooked sweet potato.
Add some applesauce for extra yum factor! - Mix with pureed butternut squash.
- Add a flavourful twist to pureed parsnips with your choice of one of the following: thyme, tarragon, parsley, dill, nutmeg or ginger.
- Make a delicious dip by pureeing roasted parsnip with a blob of natural yogurt and a pinch of ground coriander.
- Use parsnips in place of carrots in your baby food recipes.
- Roast diced parsnip with diced carrot and diced zucchini/courgette, then cool and serve as a colourful finger food fiesta!
Parsnips baby food recipes
Parsnip and green bean dream (6 months+)
1 small parsnip, peeled and diced
6 green beans, prepared and chopped
- Preparation couldn’t be easier – just place all ingredients in a food processor and blend until smooth!
Creamy parsnip delight (6 months+)
1 small parsnip, peeled and diced
2 tsp milk (breast milk or formula)
1/2 tsp olive oil
2 tsp mild Cheddar cheese, grated
1/2 tsp chives, snipped
1 tbsp natural yogurt
- Steam the diced parsnips – or boil in a little water – until tender.
- Transfer to a food processor and add the milk, grated cheese, olive oil and yogurt. Blend until smooth.
- Stir in the chives and serve warm.
Gingered parsnip and sweet potato soup (6 months+)
2 small parsnips, peeled and diced
1 medium sweet potato, peeled and diced
1/2 inch of fresh ginger, peeled and grated
8 fl oz (1 cup) low sodium or homemade chicken stock
2 fl oz (1/4 cup) heavy cream (optional but delicious. If you prefer not to use cream, try stirring in a couple of tablespoons of yogurt before serving)
1 tbsp chives, snipped
- Place the parsnips, sweet potato and ginger into a small saucepan and pour in the stock. Bring to the boil.
- Reduce the heat and simmer, covered, for 20 to 30 mins, until the veggies are tender.
- Transfer the mixture to a food processor and puree until smooth (or blend in the pot using a hand blender).
- Return to the pot and stir in the cream and chives. Warm through gently and serve.
Roasted Root Veggie Puree (6 months+)
2 small parsnips, peeled
2 small carrots, peeled
1/2 swede/rutabaga, cut into small chunks
2 tsp olive oil
pinch ground cardamom (optional)
- Preheat the oven to 400 deg F (200 deg C).
- Cut the parsnips and carrots in half lengthwise.
- Toss all the veggies in the olive oil and spread in a single layer on a baking sheet.
- Roast for 30 to 45 mins until all the vegetables are tender.
- Transfer to a food processor, add the cardamom (if using) and blend until smooth, adding a little breast milk, formula, water or stock to thin if necessary.
Cheesy parsnip bake (6 months+)
4 small parsnips, peeled and diced
2 tsp unsalted butter
1 tbsp fresh parsley, chopped
2 oz (1/2 cup) Cheddar cheese, grated
- Preheat the oven to 400 deg F (200 deg C).
- Steam the parsnip dice – or boil in a little water – until tender.
- Mash the cooked parsnip with the butter and the herbs.
- Place into a small, greased oven-proof dish and top with the cheese.
- Bake for around 15 mins, until the cheese is bubbly.
This makes a tasty side dish for the whole family!
Gourmet parsnip and carrot puree (6 months+)
1 small parsnip, peeled and diced
1 small carrot, peeled and diced
1/2 small onion, chopped
1 tsp olive oil
1 to 2 tbsp low sodium or homemade vegetable stock
1/4 tsp ground nutmeg
- In a small frying pan/skillet, saute the onion in the olive oil until tender.
- Steam the parsnip dice and carrot dice – or boil in a little water – until tender.
- Transfer the cooked parsnip and carrot to a food processor and add the sauted onion, vegetable stock and nutmeg.
- Blend until smooth.
A delicious vegetarian option!
Curried parsnip soup (8 months+)
4 small parsnips, peeled and cut in half lengthwise
2 tbsp olive oil
pinch ground coriander
pinch ground cumin
pinch ground turmeric
1 small onion, quartered
1 garlic clove
1 plum tomato, quartered
20 fl oz (2 1/2 cups) low sodium or homemade vegetable stock
- Preheat the oven to 400 deg F (200 deg C).
- Combine the olive oil with the spices, then toss the parsnips, onion, garlic and tomato in the mixture.
- Spread in a single layer on a baking sheet and roast for 30 to 45 mins until tender.
- Transfer to a food processor and add 12 fl oz (1 1/2 cups) of the stock. Blend until smooth.
- Pour into a saucepan and slowly stir in the rest of the stock. Warm through and serve.
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