Beetroot, Carrot & Parsnip Mash

 
  • Roasted beetroot, carrot and parsnip mash weaning recipe
  • Roasted beetroot, carrot and parsnip mash weaning recipe
  • Roasted beetroot, carrot and parsnip mash weaning recipe
  • 10-30 minutes to prepare
  • 30-60 minutes to cook
  • Makes 2 servings
  • Can be frozen
  • How to make

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

Step 1

Preheat the oven to 200c or gas mark 4 and place a baking tray in the middle of the oven

Step 2

Peel and dice the carrot, parsnip and beetroot into 2cm cubes

Step 3

Add the carrots and parsnips into a pan of boiling water and part boil for 5 minutes

Step 4

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

Step 5

Put the carrots and parsnips onto the baking tray and into the preheated oven

Step 6

Add the beetroot into some boiling water and boil for 5 minutes

Step 7

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

Step 8

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

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Recipe notes

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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