Parsnip, Spinach & Sweet Potato Puree
Parsnip, Spinach & Sweet Potato make this a powerhouse of a puree, which is great for growing little ones. Top tip – add a tiny bit of grated apple for a sweet fruity zing.
- Suitable For Freezing
- 10 Mins.
- 20 Mins.
- 5 Portions
Ingredients
A knob of unsalted butter or non-dairy alternative
1 medium parsnip, peeled and diced
250g sweet potato
1 apple, peeled, cored and diced
250ml unsalted vegetable stock, or water
75g baby spinach
1 medium parsnip, peeled and diced
250g sweet potato
1 apple, peeled, cored and diced
250ml unsalted vegetable stock, or water
75g baby spinach
Method
- Melt the butter in a saucepan.
- Add the diced parsnip, sweet potato and apple.
- Sauté for 2 to 3 minutes, then add the stock or water.
- Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes until tender.
- Add the spinach and simmer for 2 minutes.
- Puree in a blender until smooth or until you reach the desired consistency for your baby.
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