Beetroot and parsnip purée
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Simple flavours combine in this vibrantly colourful purée for babies just starting out on their weaning adventure
- 300g Sainsbury’s fresh beetroot, scrubbed
- 1 (about 200g) parsnip, peeled and chopped
- 50ml Sainsbury’s Signature vegetable stock (with no added salt)
TipTo freeze, cool completely, then spoon into ice cube trays or individual rigid pots. Freeze, then transfer the cubes to freezer bags for up to one month. Defrost thoroughly before reheating until piping hot.
Preheat the oven to 190°C, fan 170°C, gas 5. Put the beetroot and parsnip in a small, non-stick roasting tin, cover with foil and bake for about 45 mins until very tender. Set aside.
When the beetroot is cool enough to handle, peel away the skin and mash in a bowl with the parsnip and stock. If your baby is more than 6 months old, you can add a little grated Cheddar cheese to serve.