Root Vegetable Puree

 
  • Root Vegetable Puree Recipe
  • Root vegetable puree weaning recipe ingredients
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • Makes 10-12 portions
  • Can be frozen
  • How to make

1 medium potato
100g butternut squash
50g sweetcorn kernels
1 medium parsnip 
A little water (if needed)

Step 1

Peel and dice the potato, butternut squash and top and tail the parsnip, then peel and dice

Step 2

Steam the root vegetables over boiling water for 10 minutes

Step 3

Add the sweetcorn to the steamer and steam for a further 5 minutes until soft

Step 4

If you don’t have a steamer, put the root vegetables in a pan and cover with water.  Bring to the boil and simmer for approx. 10 minutes until soft, then add the sweetcorn kernels to the pan and cook for another 5 minutes

Step 5

Take off the heat and puree with some of the water (if needed) until smooth

Step 6

For an even smoother texture, push the puree through a fine sieve, and for older babies mash with a fork for a different and more challenging texture

Contains

  • Sesame

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Recipe notes

You can swap one of the vegetables for one carrot for a slightly sweeter version.

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