Parsnips for Baby Food Recipes – When Can Baby Have Parsnip? Age for Introducing Parsnips: 6-8 months
Parsnips are veggies that are often overlooked as a great food for babies. Related to carrots, the flavor of parsnips is sure to please tiny tastebuds.
When to introduce Parsnips to your baby? 6 and 8 months
Parsnips will make a yummy addition to baby’s food plan between 6 and 8 months of age; though many suggest 8 months as the typical recommendation. Parsnips have a yummy taste when roasted and also make a nice finger food.
The Goodness of Parsnips
Parsnips contain calcium and vitamin C. They also contain fiber and a bit of protein too. As a food for baby, parsnips bring a nice nutty/sweet flavor.
Parsnips are a winter veggie and their flavor will only peak when the weather hits freezing.
Parsnips (one cup – steamed/boiled)
Vitamin A – 0 IU
Vitamin C – 20.3 mg
Niacin – 1.1 mg
Folate – 90 mcg
Thiamine – .12 mg
Pantothenic Acid – .9 mg
Vitamin K – 1.6 mg
Contains some other vitamins in small amounts.
Potassium – 573 mg
Sodium – 16 mg
Calcium – 58 mg
Phosphorus – 108 mg
Magnesium – 45 mg
Iron – .9 mg
Also contains small amounts of selenium, manganese, copper and zinc
How to select and store parsnips for homemade baby food
According to the EWG, parsnips are not one of the “dirty dozen” foods that are most highly contaminated with pesticides – purchasing organic is a personal choice.
Select parsnips as you would select carrots. Parsnips should not be discolored or have cuts and bruises on them. There should be nothing growing or sprouting from the top of the parsnip nor should there be little root hairs growing along the veggie itself.
Store parsnips in the refrigerator. Only cut the parsnips when you are ready to cook or otherwise use them. Cut parsnips do not store very well but it you must peel and/or cut them, store them in a container and cover them with water; store for no longer than 2 days.
The best way to cook Parsnips
The two best ways to cook parsnips are to roast or steam them. Simply peel, slice and then steam them in a scant amount of water or peel and roast in your oven. Roasted parsnips in your oven however, are the most flavorful and we encourage you to try roasting parsnips as well as other veggies.
Parsnip Baby Food Recipes
Parsnip- Basic Purée
- Any amount of parsnips you wish to use
Step 1: Wash and peel parsnips.
Step 2: Slice into 1 inch pieces and steam until tender and mushy.
Step 1: Peel parsnips then cut them lengthwise, in half. Lay parsnips on tinfoil and drizzle olive oil over them. Close up the tinfoil and then bake in a 400F degree oven for approx. 30 minutes or until tender.
Step 2: Place cooked parsnips into your choice of appliance for pureeing and begin pureeing. Chop or mash if your baby likes texture.
Step 3: Add water as necessary to achieve a smooth, thin consistency
Step 4: You may also serve the roasted or steamed parsnips as a finger food
Parsnips and Sweet Potatoes
- 3 parsnips
- 1 sweet potato
Step 1: Steam or bake parsnips and sweet potatoes together until tender.
Step 2: Puree as needed, adding water to thin if required.
Step 3: You may also chop or dice for a finger food salad
Parsnip, Apple & Carrot Mash
- 4 parsnips
- 4 carrots
- 2 apples
- pinch of cinnamon
Step 1: Peel and dice carrots, parsnips and apples
Step 2: Steam until tender
Step 3: Add cinnamon
Step 4: Puree as needed, adding water to thin if required. You may also chop or dice for a finger food salad
- Chicken broth
- 2 med. onions, chopped fine
- 2 c. peeled potato chunks
- 3 c. peeled parsnip chunks
- 2 c. milk
- 1 c. whole milk yogurt
- 2 tbsp. butter
- pepper to taste
- pinch of nutmeg
- ¼ cup bread crumbs
Step 1: Sauté onions and set aside.
Step 2: Cook potatoes and parsnips in enough chicken broth to cover the veggies until tender. Do not overcook.
Step 3: Heat the milk, yogurt (to help prevent curdling when added to hot broth mix) and butter in frying pan, add bread crumbs to thicken. Add the warmed milk mixture to the pot of potatoes, parsnips and broth. Simmer until ready to serve
Parsnips Au’ Casserole
- 2 lb Parsnip, sliced and cooked
- ½ Cup Cheddar or Parmesan Cheese
- Roux – 2 TBS Melted Butter, 2 TBS Flour, 1½ Cup Milk, pinch of nutmeg and garlic powder
- ½ Cup Bread Crumbs
- 2 TBS Melted Butter
- Preheat oven to 350ºF
Step 1: Place sliced parsnips in an 8×12 glass casserole dish.
Step 2: Pour the roux parsnips and top with bread crumbs and cheese. Bake for 15-20 minutes
Make a Roux – Melt margarine (butter) in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season the Roux with pinch of salt, garlic, basil and pepper.
Foods Good to Mix With Parsnips:
- Green Beans
- Summer Squash – zucchini or yellow/crooked necked
- Winter Squash – butternut, acorn etc
- Brown Rice