Top 10 Parsnip Baby Food Recipes

Image: Shutterstock

If your baby has completed around six months of breastfeeding, you can begin introducing them to solid food. If you are looking for some solid food ideas, try vegetable recipes such as parsnip baby food recipes.

Parsnips are a versatile root vegetable rich in fiber and several nutrients, such as calcium and vitamin C. They can be served as a mash, puree, finger food, or soup. Read on to learn some delicious parsnip recipes that are age-appropriate for your little ones and will stimulate their tiny taste buds.

When Is It Safe To Start Parsnip For Your Baby?

Babies can consume parsnips from around seven months of age as a part of their complementary diet. You can feed the baby one to two teaspoons of cooked parsnip along with other foods and continued breast or formula feeding.

Remember, introduction to solids should be gradual so that the baby gets ample time to adjust to the taste and digestibility of solid foods. So, slowly introduce the baby to the goodness of vegetables and fruits in puree or mashed form. Pureed vegetables are easy to swallow and digest, which helps ensure your baby safely transitions from exclusive breast/formula-feeding to weaning. So initially, serve your baby some soft foods only.

Trivia

Raw parsnips have a nutty, peppery taste (5).

Top Ten Parsnip Baby Food Recipes

Here are ten healthy dishes you can try to make nutritious and delicious baby food. These recipes incorporate various cooking methods such as steaming, baking, and pureeing, providing versatile options for introducing parsnips to your baby’s diet. Remember to wash the vegetables and fruits properly.

1. Parsnip Puree:

Image: Shutterstock

This parsnip baby recipe is suitable for children aged six months and above.

You Will Need:

• Parsnip
• Water

How To:

1. Peel the parsnip and cut it into small pieces. Steam it until tender.
2. Add your breast milk or baby formula and mash the parsnip to make a creamy paste.
3. Once your baby adjusts to parsnip’s taste and digestibility, combine parsnip puree with other vegetable purees to add variety to your baby’s diet.

An anonymous mother and a blogger share a simple recipe of parsnip and prune puree, which her daughter loves. She says, “This is a great recipe that balances out the constipating properties of potatoes with prunes but doesn’t overwhelm with the taste of prune–which my daughter actually tends to reject. Much to my chagrin. But she does love this mix served with prosciutto baby puree. The recipe…Place the prunes in a bowl of hot water for 30 minutes to rehydrate. Place the parsnips on the bottom rack and set the timer to steam cook for 20 minutes. After 6 minutes, add the potatoes, which will cook for a total of 14 minutes. Once done, add to the blender along with the rehydrated (de-pitted) prunes and blend well with the cooking water (ⅰ).’’

Quick tip

Add a little unsalted butter or olive oil to the puree to enhance its taste and fat content.

2. Baked Parsnip Finger Food:

Image: Shutterstock

This finger food is suitable for kids aged nine months and above.

You Will Need:

• Parsnip
• Olive oil

How To:

1. Peel the parsnip and cut it lengthwise.
2. Place the parsnip pieces on a foil and drizzle a little olive oil over it.
3. Bake it at 400 degrees F for 30 minutes. Serve.
4. These baked sticks are a good choice for babies practicing baby-led weaning.

3. Baked Parsnip Puree:

Image: Shutterstock

The delicious parsnip puree is suitable for children aged six months and above.

You Will Need:

• Parsnip
• Olive oil
• Water

How To:

1. Wash the parsnip thoroughly and cut it into small pieces. Place the parsnip on a foil and drizzle a little olive oil over it.
2. Bake the parsnip at 400 degrees F until tender.
3. Put the baked parsnip in the blender and make a smooth puree. Add water or breast milk to make the consistency creamy.

4. Creamy Parsnip Soup:

Image: Shutterstock

You can prepare this soup for children aged six months and above.

You Will Need:

• Butter
• Parsnip (chopped)
• Fresh Coriander (chopped)
• Vegetable stock or water
• Single cream
• Salt – optional

How To:

1. Melt the butter in a pan. Add the parsnips and cook until it turns soft.
2. Add the vegetable stock and bring it to a boil. Reduce the heat and let it simmer for 30 minutes.
3. Put the parsnip along with the soup in a blender and churn. Put it back in the pan and add the cream. Let the soup simmer until it thickens. Add salt and coriander. Serve.
4. You can add cheese, dried herbs, and different seasonal veggies to this soup to help your baby develop a taste for vegetable soups.

5. Parsnip Puree With Apple:

Image: Shutterstock

This puree is suitable for children aged six months and above.

You Will Need:

• Parsnip (chopped)
• Apple (chopped)
• Lemon juice
• Salt
• Sugar

How To:

1. Preheat the oven to 350 degrees F.
2. Boil and mash the parsnip. Add some salt.
3. Place the parsnips at the bottom of a gratin dish. Place thin apple slices on top. Repeat the layering. Add lemon juice and sugar on top.
4. Bake it for 30 minutes.

6. Parsnip And Sweet Potato Finger Food:

Image: Shutterstock

The parsnip snack is suitable for kids aged nine months and above.

You Will Need:

• Parsnip (chopped)
• Sweet potato (chopped)

How To:

1. Steam the parsnips and the sweet potato together.
2. Serve as finger food to add variety to the vegetable dishes your baby commonly eats.

7. Parsnip And Sweet Potato Puree:

Image: Shutterstock

This puree is suitable for children aged six months and above.

You Will Need:

• Parsnips (chopped)
• Sweet potato (chopped)
• Water

How To:

1. Steam the parsnips and the sweet potato together.
2. Transfer the vegetables to a blender and churn. Add a little water to make a smooth puree.

8. Parsnip, Apple And Carrot Mash:

Image: Shutterstock

The healthy veggie and fruit mash is suitable for children aged eight months and above.

You Will Need:

• Carrots (diced)
• Apple (diced)
• Parsnip (diced)
• Cinnamon Powder
• Water

How To:

1. Steam all the vegetables and fruits together until they turn tender.
2. Add a pinch of cinnamon.
3. Transfer the fruits and vegetables to a blender and add water to make a smooth paste.
4. Alternatively, you can mash the vegetables with a fork to make a slightly coarse vegetable mash that older babies can relish with a homemade sauce or dip.

9. Parsnip Chowder:

Image: Shutterstock

Try out this chowder recipe for kids aged eight months and above.

You Will Need:

• Chicken or vegetable broth
• Parsnip (chopped)
• Onions (chopped)
• Potatoes (chopped)
• Milk
• Yogurt
• Butter
• Breadcrumbs
• Nutmeg Powder

How To:

1. Sauté the onions in a pan and keep it aside.
2. Boil the potatoes and parsnip in the broth until tender.
3. Heat the milk, yogurt and butter in a pan. Now add the breadcrumbs and keep stirring the mix until it thickens. Add the milk mix to the broth.
4. Add a pinch of nutmeg powder and let the stew simmer. Now add the onions and cook for a few more minutes.

10. Parsnip With Green Beans:

Image: Shutterstock

This yummy parsnip recipe is suitable for children aged six months and above.

You Will Need:

• Parsnip (chopped)
• Green Beans (chopped)
• Water

How To:

1. Boil the parsnip and beans.
2. Add the vegetables along with water or breast milk to a blender and make a smooth puree.

Quick tip

Parsnips may be added in savory pies or casseroles in place of ground meat. It goes well with cheeses as well.

Infographic: Delicious Parsnip Baby Food Recipes

Cooked parsnips have a deliciously nutty flavor and make a fantastic first food to introduce to babies. If you want to tempt your baby’s tiny taste buds healthfully, scroll through this infographic to explore delicious parsnip food recipes. Save and share it with your friends too!

Illustration: Momjunction Design Team

Illustration: Top 10 Parsnip Baby Food Recipes

Image: Dall·E/MomJunction Design Team

Prepare a homemade apple, carrot, and parsnip puree perfect for starting your baby’s food journey at 6 months old.

Community Experiences

Join the conversation and become a part of our nurturing community! Share your stories, experiences, and insights to connect with fellow parents.

Reviewer Author Editor Fact Checker

Moloko MehlapeMSc Dietetics

Moloko Mehlape is a registered dietitian in private practice with around nine years of experience in the field. Her special interest lies in nutrition education, sports nutrition, weight, and chronic disease management. She is a philanthropist passionate about making a positive impact in public health through nutrition.

Read full bio of Moloko Mehlape

Jessica AlbertBE

Jessica Albert is a passionate writer who seeks to connect with her readers through wit and charm. Her work aims to invoke curiosity and keep the readers engaged through and through. She has two years of experience working with magazines and e-commerce establishments as a content marketer and editor.

Read full bio of Jessica Albert

Swati PatwalM.Sc. (Food & Nutrition), MBA

Swati Patwal is a clinical nutritionist, a Certified Diabetes Educator (CDE) and a toddler mom with more than a decade of experience in diverse fields of nutrition. She started her career as a CSR project coordinator for a healthy eating and active lifestyle project catering to school children.

Read full bio of Swati Patwal

Vidya TadapatriMSc (Biotechnology)

Vidya did her post-graduation in Biotechnology from Osmania University, Hyderabad. Her interest in scientific research and writing made her pursue a career in writing, in which she now has over five years of experience. She has done certified biotechnology-related training programs under renowned organizations such as Centre For Cellular & Molecular Biology and Department of Biotechnology.

Read full bio of Vidya Tadapatri