Parsnip was such a hit the first time around when we paired it with peaches that we went through our frozen stash pretty quickly. We made this version a bit chunkier with small apple dices mixed in with the puree as Biscuit is getting a little tired of being spoonfed and likes more texture. You can also puree all ingredients for littler babies.
2 red apples
3 medium parsnips
1 clove of garlic
1 tablespoon of olive oil
2 cups of water
2 cups of milk
Peel the parsnip and cut into a medium dice.
Sauté in the olive oil on low (like, really low) along with the garlic until golden brown (about 15 – 20 minutes).
Add water and milk, continue cooking until the parsnips are tender (about 10 – 15 minutes).
Strain the parsnips, reserving about 1 cup of the cooking liquid.
Purée the parsnips with as much of the reserved liquid as needed to reach desired consistency.
Peel and dice the apple into small squares.
Fold apples in to the purée.
Makes 20 – 24 ounces. Store in individual cubes and freeze. Keeps for 2-3 months in the freezer.
When offering new foods or spices to your baby, always check with your doctor and follow the Four Day Rule.