Parsnips is safe for babies from 6 months old. How you prepare it changes as your baby grows. Here is exactly what to do at each stage.
Choking risk: low
Low choking risk with appropriate preparation. Always supervise mealtimes.
Flavor guide
Raw parsnips are dense, starchy, and moderately sweet with a mild, earthy bitterness that some people find pleasant and others find sharp. Roasting dramatically transforms them: the cut edges caramelize into a deep, almost toffee-like sweetness while the center stays creamy and tender. They pair naturally with butter, apple, pear, carrot, ginger, nutmeg, and thyme.
Roast or steam until very soft. Cut into long spears. Naturally sweet, especially after a frost. A wonderful first vegetable.
Serving ideas
Dice into small pieces, roasted or steamed. Mash with a little butter for a sweet puree.
Serving ideas
Roasted, mashed, in soups and stews, as fries.
Serving ideas
Peel and dice. Blanch for 3 minutes, transfer to an ice bath, drain, then freeze in a single layer before bagging. Parsnips freeze exceptionally well.
Blanch for 3 minutes before freezing. Keeps for up to 12 months.
Batch prep tip
Peel, dice, and roast a whole batch. Freeze in portions for purees, finger food, or soup. Keeps 3 months.
Ingredients
Steps
Freeze in ice cube trays for up to 3 months. A great base to blend stronger-flavored vegetables into.
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