The Basics is a food series made to inspire parents with easy nutritious recipes during a child’s food exploratory stage. One Basic Ingredient at a time – This week we tackle Parsnips.
Scandinavian cuisine is based on simple recipes rooted in high-quality ingredients. Let’s focus on the basics of why something is nutritious as well as different ways to prepare.
In the words of Aaliyah – If first, you don’t succeed, dust yourself off and try again.
Parsnips are carrots nuttier sister. More neutral in flavor it contains lots of potassium and fiber. Low in calories and with no saturated fats or cholesterol means this vegetable is great for everyone as well as tiny tastebuds.
Nutrition: Additional vitamins include B vitamins, C vitamins, zinc, iron, and calcium.
Age: 6 to 8 months. Parsnips are easy to digest and do not present a high risk of allergic reaction. Can be one of the first solids to introduce.
Ideas for Preparing: Puree / Soup / Steamed
The simple puree!
Ingredients: Parsnips / Water
1. Peel and cut parsnips
2. Steam chunks in a steamer basket until tender
3. Puree using your appliance of choice! (We use the hand mixer) Add a little breast milk or filtered water if you need it to be a little smoother
Parsnip is the perfect root vegetable to explore mixed in as a soup with other root vegetables. Lots of nutrition with a relatively neutral flavor.
Ingredients: 2 parsnips / 2 onions / 2 carrots / 2 Tbsp unsalted butter / 1L unsalted chicken stock
1. Wash/Peel /Cut the parsnips, carrots, and onion
2. Saute the onion in the unsalted butter for 5 min in a medium size pan
3. Add Chicken Stock, Parsnip and carrot cubes.
4. Boil everything for 15 min
5. Puree or Serve Use your hand mixer to make a smooth soup.
CUBED & STEAMED
Simple and steamed is always an option.
1. Peel and cut parsnip into finger-friendly cubes
2. Steam with water in a steamer basket for about 10 minutes
3. Serve this nutrition dense treat to your little one. Optional: Cinnamon Dash
Vegetables vs. Fruits: Children naturally gravitate towards fruits so when starting out purees and solids then it may be a good choice to start with vegetables and you can always sweeten with some fruit. Try to focus on a single vegetable at a time.
Steaming vs. Boiling: Steaming maintains the nutrients, however, if there is a bitter vegetable then you can explore boiling.
Frozen vs. Fresh: It is always best to pick something in season and local, however, something flash-frozen after being harvested retains most of the nutrients.A good practical option if you cannot get organic produce.
Texture: Water or breastmilk can be added to any puree to make a smoother mix. This is also something you can play around with.