We are searching data for your request:
Upon completion, a link will appear to access the found materials.
This trio of root vegetables is sweet, earthy, and hearty. Use this baking method to make mash out of a single type, such as sweet potato, or try it with other varieties such as rutabaga or golden beets. You may need to adjust the timing for other vegetables, so just make sure to bake them until very tender.
This recipe is intended for babies 8 months and up.
1 carrot, peeled
1 parsnip, peeled
1 medium sweet potato, peeled
Preheat the oven to 375ºF (190ºC). Cut the carrot, parsnip, and sweet potato into 1-inch (2.5-cm) pieces. Toss together in a baking dish large enough to hold them in a single layer. Add ¼ cup (2 fl oz/60 ml) water and cover the dish tightly with aluminum foil.
Bake, stirring once or twice, until the vegetables are very tender, 30 to 40 minutes.
Transfer to a bowl and, using a fork or potato masher, mash the vegetables to a smooth or chunky puree, depending on your baby's age and chewing ability. Stir to combine and serve. (For a smoother puree, transfer the veggies to a blender or food processor and process until smooth.)
Refrigerate the mash in an airtight container for up to three days, or freeze for up to three months. (Storage tip: Spoon into ice-cube trays for single servings that are easy to thaw.)
Makes about 1½ cups (12 fl oz/375 ml)