This makes a great puree for when you’re starting out the weaning process, but once your little one can handle lumpier textures, this is such a simple dish to prepare.
If it becomes a little too bland for your little one after they’ve been introduced to some bolder flavours, you can always blitz up some cooked chicken or turkey to go with.
The below makes enough for about 8-10 portions, and freezes really well too. Just pop a tub out on the morning you wish to use and this will be completely defrosted come lunch or dinner time.
Two large carrots
Two large parsnips
Drizzle of olive oil
Firstly bring a pot of water to the boil.
While the water is boiling, peel the carrots and parsnips and chop into equal sized pieces.
Add to the pan once the water has boiled and allow to cook until soft to the touch – about 20 minutes should do it.
Drain away the water and give a good shake to make sure all of the water is drained away.
Add a tiny drizzle of olive oil and mash with a potato masher.
Portion up accordingly and if serving immediately, allow to cool a little first so you don’t burn little one’s mouth.