7 months +

Beetroot, Carrot & Parsnip Mash

Prep: 10-30 mins
Cooks in: 30-60 mins
Serves: 2

Contains:

  • No Allergens

Suitable for:

  • Vegan

  • Vegetarian

  • Gluten free

  • No dairy

Ingredients

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

Contains:

  • No Allergens

Method

Step 1

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.

 

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.

step 1/3

Method

Step 2

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 half way through the roasting time.

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.

step 2/3

Method

Step 3

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.

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.

step 3/3