The natural sweetness of these three root vegetables make this a great puree to introduce to your baby after introducing individual vegetable purees. Carrots are rich in beta-carotene (Vitamin A), parsnips are a great source of potassium, and sweet potatoes are rich in antioxidants. Have your babies grown into toddlers or preschoolers already? Instead of boiling these veggies, try roasting them in the oven with a little olive oil. Prepare the vegetables as described below, then spread on a baking sheet. Toss with a little olive oil then roast at 350 degrees until the vegetables are soft (but not mushy). Roasted root vegetables is a side dish that the whole family can enjoy!
Root Veggie Trio
Author/Source:
Melissa @ onceamonthmeals.com
Ingredients:
- 1/2 pound sweet potato, peeled and chopped
- 1/2 pound carrots, peeled and chopped
- 1/4 pound parsnips, peeled and chopped
Directions:
Place the root vegetables into a saucepan and cover with boiling water. Cover and cook over medium heat until tender (about 20 minutes). Drain the vegetables and blend to a puree using a little of the cooking liquid.
Freezing Directions:
Transfer mixture to a nonfreezer gallon bag. Cut a small hole in the bottom corner of the bag and use it to pour/squeeze the purees into ice cube trays. DO NOT OVERFILL. Only fill each cube up to the sides and not overflowing the sides. Cover each tray with aluminum foil and label. Freeze for at least 24 hours before transferring to quart or gallon freezer bags for long-term storage.