Turnip & Rutabaga in Baby Food Recipes – When Can Baby Have Turnip & Rutabaga?
When to introduce Turnips and Rutabagas to your baby – between 8-10 months
It is often recommended that turnip and/or rutabaga be introduced to babies between 8-10 months of age though introducing them earlier is possible. Many adults report that these vegetables give them gassiness and some bloating. In order to avoid possible tummy upsets in a baby who is prone to digestive issues, you may want to hold off on offering your baby turnip or rutabaga.
The Goodness of Turnip and Rutabaga
Turnips and Rutabagas are closely related – did you know that the rutabaga was created by crossing a cabbage with a turnip? The nutrients in both are essentially the same. Both are high in Vitamin C and fiber (the greens are high in Vitamin A) and a good amount of protein too. Rutabagas are sweet while Turnips are less so.
|VITAMINS:Vitamin C – 26.7 mgVitamin K – 6.7 mcgFolate (important during pregnancy) – 21 mcgContains some other vitamins in small amounts.||MINERALSPotassium – 573 mgSodium – 16 mgCalcium – 58 mgPhosphorus – 108 mgMagnesium – 45 mgIron – .9 mgAlso contains small amounts of selenium, manganese, copper and zinc|
How to select and store parsnips for homemade baby food
According to the EWG, turnips and rutabagas are not one of the “dirty dozen” foods that are most highly contaminated with pesticides – purchasing organic is a personal choice. Due to their thick shell/peel, they are more protected from pesticides than other thin skinned veggies.
Rutabaga– Look for firm, smooth-skinned roots that feel heavy for their size. Rutabagas are generally displayed with a wax coating to prevent moisture loss.
Turnip– Look for small turnips which feel heavy for their size. Smooth and firm with fresh, green leaves.
Storing Rutabagas and Turnips:
Rutabaga — Refrigerate in a plastic bag up to 2 weeks.
Turnip — Wrap tightly and keep in a cool, well-ventilated area.
The best way to cook Turnip and Rutabaga
Rutabagas and turnips may be steamed, boiled or roasted. Roasting will not only help preserve more nutrients, it will also bring out the natural sweetness of the veggies. It is very important that you thoroughly cleanse and peel turnips and rutabagas prior to peeling and dicing/cubing them. These veggies are more often than not waxed prior to being shipped to the grocery store. It has been my experience that these 2 veggies will melt a lot of wax into the baking pan if you forget to wash and peel.
A Few Turnip Recipes for Baby
Turnip – Basic Turnip puree for baby
1. Wash and peel and cube turnip.
2. Place turnip in a pot with enough water to cover the cubes then steam/boil until soft and tender
3. Puree the turnip when finished cooking. Place into your choice of appliance for pureeing and begin pureeing.
4. Add water as necessary to achieve a smooth, thin consistency.
Turnip – Baby’s Roasted Turnips
1. Wash and peel then cube turnip.
2. Place turnip in a baking pan with approximately 2-3 inches of water and cover with foil.
3. Roast at 375F for approximately 20-30 minutes until golden and soft. Check on the water level.
* You may dice a few carrots and parsnips and add to the baking dish for extra color and yum.
* Sprinkle nutmeg and a bit of brown sugar in the cooking water and stir prior to roasting the turnip for a yummy flavor.
Mashed Turnips with Potatoes
1 large turnip – peeled and cubed
3 white potatoes – peeled and cubed (you may also use sweet potatoes if you wish.)
1/4 cup of milk
2 tblsp of butter
dash of turbinado sugar
pepper, garlic powder
Boil potatoes and turnips together in a large pot until soft and tender
Drain and then add the milk, butter and spices
Blend with a hand mixer or potato masher – keeping this a bit chunky will make for nice finger food.
My grandma always baked her mashed turnips – she would put the mix into a baking pan and then dot some butter on top, dash of cinnamon and sometimes cinnamon and sugar combined. Mom says that this should bake for 15 minutes until the top i golden brown.
Sweet Potato and Turnip Soup (Mr. Neep)
1 medium red onion
1 or 2 large turnips
2 white potatoes
1 sweet potato
1 tblsp spoon fresh chopped rosemary
4 pints vegetable stock and/or water
pepper to taste
Cut off dark green tops from leeks, rinse very thoroughly, and dice. Chop onion, and saute leeks and onion in the bottom of a large soup pot in a little water until soft. Peel and dice turnips and potatoes, and add to soup pot. Add a little stock and stew for 5 minutes, stirring gently.
Add the rest of the stock and the rosemary, and simmer for 15 minutes, or until the potatoes are fully cooked. Puree about half of the soup in a food processor or blender, and return to the pot. Season to taste with pepper, reheat, and serve.
Apple & Turnip Salad (adapted from Organics A-Z)
1 cup grated apple (2 or 3 apples)
1 cup grated turnip (we’d use rutabaga as it is more sweet)
2 to 4 tbs chopped parsley
1 tbs of olive oil
pepper, basil, nutmeg
Grate up your apple and turnip and steam gently for 10 minutes or until just tender. When cooled, empty into a large bowl and toss with olive oil and spices of your choice.
Foods Good to Mix With Turnip
Chicken & Rice