Carrot and parsnip puree was one of George’s favourite first food purees! He loves it.  He still loved it when i mixed through some cauliflower and leek and even more so when I introduced ricotta cheese.

Nutrition Note: Ricotta cheese, a mild, milky and slightly sweet cheese is high in calcium and great mixed into many baby purees and mashes.  Remember to choose full fat varieties for your baby or toddler.

Ingredients

• 2 medium carrots, peeled and chopped
• 2 small parsnips, peeled and chopped
• 1 head of cauliflower, stems removed and florets chopped
• 1 leek, white part only, chopped
• ricotta (optional)

Method

Step 1

Steam the carrots, parsnips, cauliflower and leek for 5-10 minutes or until they are soft. -

Step 2

Puree the vegetables until you reach your desired consistency, adding some water if needed. -

Step 3

Serve on its own, or with a spoonful of ricotta mixed through. -