A serving of Beetroot, Carrot & Parsnip Mash

Beetroot, Carrot & Parsnip Mash

Age Suitability

7 months +





Cooking Time



What you need


1 tsp olive oil
1 beetroot
1 small carrot
1 small parsnip
8 tbsp water or milk
A very small pinch of thyme

Allergens warning

This product contains:
No allergens
This product is suitable for:
Vegan, Vegetarian, Gluten free, No dairy
A tasty and colourful weaning recipe. Our Beetroot, Carrot & Parsnip Mash is perfect for babies, but can also be used as a side dish for the whole family!


Preheat the oven to 200c or gas mark 4 and place a baking tray in the middle of the oven. Peel and dice the carrot, parsnip and beetroot into 2cm cubes. Add the carrots and parsnips into a pan of boiling water and part boil for 5 minutes.

Thyme, beetroot, carrot and parsnip

Take the carrot and parsnip out of the water and into a bowl and dress with a pinch of thyme and ½ tsp. of the olive oil. Put the carrots and parsnips onto the baking tray and into the preheated oven. Add the beetroot into some boiling water and boil for 5 minutes. Add the beetroot to the baking tray with the other vegetables and bake for 20-25 minutes or until soft. Turn the vegetables over halfway through the roasting time.

Beetroot, carrot, parsnip and thyme on a roasting tray

Once they are roasted, mash the vegetables with 2 tbsp. of water or milk until you get to the desired texture. Add more water or milk if it is too thick.

A serving of Beetroot, Carrot & Parsnip Mash

Great for little ones but why not use as a side dish for the whole family? Great with some left over roast chicken and a chunk of fresh bread.

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