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This parsnip baby recipe blends parsnips, carrots, milk and cinnamon for a new way to introduce these root vegetables to baby! Parsnip and carrot puree is quick (no oven required!), easy and tasty!

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Parsnip is one of those underrated veggies. It’s subtly sweet, easy to cook with, and full of nutrients.

It’s no secret we’re huge fans of parsnips recipes over here – From parsnip fries to buddha bowls to air fryer parsnips, we love this starchy vegetable.

Introducing solid foods can be scary (and exciting). If you need the nudge, here’s the guide for how to start baby led weaning.

On one hand, it’s amazing to watch baby experience new flavors and textures. But, on the other hand, it can be scary to watch them learn to maneuver new foods in their mouths, and what about choking?!

Anytime I get nervous about choking, I just re-watch my cpr class and feel better.

That’s why I love parsnips for babies because they puree so easily and are ready in a timely manner.

Just like kiwi puree for baby, blueberry puree for baby and cantaloupe puree, this is a great way for them to feed themselves with a baby spoon!

Plus, parsnips for baby are easy to hold, a great finger food, easy to cook with, and a great starter food for baby’s diet.

If you’re looking for an easy baby food recipe that gives you the most bang for your buck, this is it.

I love this as a baby led weaning food for 7 months and up! In fact, it’s one of my most popular blw recipes for 8 months, once baby has tried a few more foods.

Why We Love Parsnip Puree Baby Food

• Easy to make with a creamy, pureed consistency – Whether you’re doing baby-led weaning or spoon feeding, or making your own baby food, this parsnip recipe is easy and great for all babies and a fun way to introduce a new food!
• Easy to add nutrients to – Since we’re blending the parsnips and carrots up in a food processor, adding more nutrients to this parsnip and carrot puree is easy! We’re doing that here with healthy fats from coconut milk and protein, fiber and iron from canned beans. There are unlimited parsnip baby puree combinations. You can add more color by combining it with this cherry puree recipe.
• No oven required – I don’t know why, but sometimes recipes that require ovens or baking sheets can be such a barrier. This just uses a microwave and food processor.
• Naturally sweet – I think most people appreciate a sweet flavor, but this parsnip puree for baby is sweet without the addition of added sugars. Cooked parsnips and carrots are just naturally sweet once they caramelize. We’re also adding cinnamon for another touch of flavor, balanced by the flavor of high-fat coconut milk.
• Great for the whole family– We love using this as a dip for other fruits, veggies and crackers for the older kids. For older children, you can even add chocolate chips or some maple syrup to make it more fun.
• Freeze for later – Any baby food recipes that you can freeze for later are winners in my book! It makes my future life easier to make things in bulk and freeze for later. You can also freeze the parsnip puree in popsicle molds for fun popsicles or serve them in DIY pouches.

Ingredients

Here’s what you’ll need to make this easy parsnip carrot puree recipe for baby.

• parsnips – provide folate, Vitamins C and K and fiber for those little tummies, with a mildly sweet yummy taste.
• carrots – add a natural sweetness and flavor, plus fiber, beta-carotene and antioxidants. You could also substitute with sweet potatoes.
• canned beans – Personally, I think white beans work better in this parsnip puree recipe because they have a more neutral flavor. I used white northern beans, but garbanzo beans would also work. The beans provide some important fiber, protein, iron, potassium, magnesium and several other micronutrients
• cinnamon – a fun spice for baby food and natural sweetener
• coconut milk – I recommend full-fat canned coconut milk. Fat is very important for babies’ brains. You could also use whole milk, breast milk or infant formula instead. You could also use olive oil or avocado oil instead.

How to Make Parsnip Carrot Puree

1. You’ll start by washing and cutting your carrots and parsnips. If you prefer, you can peel them but I always leave the skin on because the skin houses extra nutrients! I just make sure to scrub well.

2. Then, you’ll add the cut parsnips and carrots into a microwave-safe bowl and microwave for 5-7 minutes, or until they are softened.

Alternatively, you can use a vegetable steamer basket and steam the parsnips and carrots over boiling water for 10-15 minutes.

3. Add parsnips, carrots, beans, cinnamon and coconut milk to a high speed blender or food processor.

You could also use a hand blender if the parsnips and carrots are softened enough.

4. Blend your parsnip puree for baby until it reaches the right consistency for your baby. For a creamier texture, add more liquid or a little water.

Just store in an airtight container in the fridge, or freeze for later!

FAQ

Do I have to peel the parsnips and carrots?

No, you don’t have to peel the parsnips and carrots. You certainly can if you prefer to, but I always scrub them really well with a veggie rinse and leave the skin on. The skin has extra fiber and nutrients!

How to store parsnip baby food

Store in an airtight container in the fridge for up to 3 days. You can also freeze it in a freezer-safe container. Reheat on the stove or in the microwave.

What else can I use this parsnip puree for?

I love using this parsnip carrot puree it as a dip for other fruits and veggies or chips and crackers – a great option for family recipes and a unique way to introduce veggie recipes to toddlers.

• Butternut squash egg muffins
• The best baby meatballs
• Baby sweetpotato pancakes
• Chicken pasta with coconut milk
• Spinach sweetpotato baby food

I want to learn more about baby led weaning!

Servings 6 servings

Parsnip Puree for Baby

Sarah Schlichter, MPH, RDN

This parsnip baby recipe blends parsnips, carrots, milk and cinnamon for a new way to introduce this root vegetable to baby!

5 from 1 rating

Print Pin

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Ingredients  

1x2x3x

• 3 parsnips
• 2 carrots
• 1/2 cup canned beans garbanzo or great northern beans
• 1/2 cup coconut milk
• ½ tsp cinnamon

Get Recipe Ingredients

Instructions 

1. Wash and cut your carrots and parsnips lengthwise about 3-4 inches long. If you prefer, you can peel them as well.
2. Add cut parsnips and carrots into a microwave-safe bowl and microwave for 5-7 minutes, or until they are softened. Alternatively, you can use a steamer basket and steam the parsnips and carrots over boiling water for 10-15 minutes.
3. Add parsnips, carrots, beans, cinnamon and coconut milk to a high speed blender or food processor. Blend until it reaches your desired consistency. For a creamier texture, add more liquid.

Equipment

KitchenAid 9 Cup Food Processor, Onyx Black

Sayfine Vegetable Steamer Basket, Premium Stainless Steel Veggie Steamer Basket – Folding Expandable Steamers to Fits Various Size Pot Small (5.5″ to 9.2″)

365 Everyday Value, Organic Coconut Milk, 13.5 Ounce

Nutrition

Serving: 1Calories: 98kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 4gSodium: 89mgFiber: 3gSugar: 5g

Did you make this recipe?Let us know how it was!