Baby and toddler recipes

🥕 Smooth carrot and parsnip first-taste purée

A silky, naturally sweet purée of carrot and parsnip that makes a gentle very first taste. Both roots steam soft quickly and blend smooth, so it is easy for a brand new eater to manage.

From 6 monthsPrep 10 minCook 15 minFreezes wellNone of the 14 major allergens

Makes about 8 ice cube portions

Ingredients

  • 2 medium (about 150g) Carrot (peeled and sliced)
  • 1 medium (about 120g) Parsnip (peeled, woody core removed, sliced)
  • 2 to 4 tbsp water, breast milk or formula to loosen

Method

  1. Peel and slice the carrots and parsnip into rounds of a similar thickness so they cook evenly.
  2. Steam for 12 to 15 minutes until a knife slides through with no resistance.
  3. Tip into a blender or use a stick blender and whizz until completely smooth.
  4. Add water, breast milk or formula a spoonful at a time until it drops easily off a spoon.
  5. Cool to warm, then offer a few teaspoons on a soft weaning spoon or preloaded spoon for baby to grab.

Serving it to your baby

For the first few days a teaspoon or two is plenty; baby is learning a new skill, not filling up. As baby gets used to spoons over a week or two, blend a little less so the purée becomes thicker and slightly textured, then simply mash with a fork.

For the rest of the family

Roast extra carrots and parsnips for the family with olive oil and thyme, and blend baby's portion before seasoning the rest.

Storing and reheating

Cool quickly (within an hour), then keep in a covered container in the fridge for up to 2 days, or freeze in ice cube trays for up to 3 months. Defrost in the fridge overnight, reheat until steaming hot all the way through, stir, then cool to warm before serving. Never reheat more than once.

Weaning with OBubba

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Questions parents ask

Can I give carrot and parsnip as baby's first food?

Yes. Smooth vegetable purées are a lovely place to start from around 6 months. Many parents begin with vegetables, including slightly bitter green ones, alongside sweeter roots so baby gets used to a range of flavours.

How thick should a first purée be?

Thin enough to slip off a spoon, a bit like thick yoghurt. Over the following weeks thicken it gradually and add soft lumps so baby learns to move food around the mouth.

OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).