Someone on my message board inquired about feeding her baby some new and different vegetables, other than the common veggies we here about. Not long ago, I did some research on some unique fruits and veggies to try and I came across something called a "parsnip."
What is a Parsnip?
Parsnip is a root vegetable that is white in color and looks very similiar to a carrot. Parsnips have been around for ages and is native to Europe. It belongs to the carrot family, its flavor is strong, and it is cooked the same way you would cook a carrot.
Parsnips can be given to your baby during stage 1 or as a first food puree. Parsnips can be steamed, boiled, or roasted. You may need to cook them longer for small babies for easy pureeing, but older babies that can chew can enjoy this vegetable a little crispier by cutting down on cooking time. Shortening the duration of the cooking time also helps preserve vitamin C.
Nutritional Value
The parsnip is richer in many vitamins and minerals than its close relative the carrot. It is particularly rich in potassium with 600 mg per 100 g. Parsnip is also a good source of dietary fiber. 100 g of parsnip contains 55 Calories (230 kJ) energy.
Parsnip Puree
Ingredients:
2 medium parsnips
Directions:
Trim, peel and slice parsnips. Boil in pan of water and simmer until very tender. About 20 minutes. Remove parsnips from pan with a slotted spoon and puree, adding as much of the cooking liquid as desired, to a smooth consistency.
Parsnips are yummy when combined with white potatoes, carrots, or chicken.
What is a Parsnip?
Parsnip is a root vegetable that is white in color and looks very similiar to a carrot. Parsnips have been around for ages and is native to Europe. It belongs to the carrot family, its flavor is strong, and it is cooked the same way you would cook a carrot.
Parsnips can be given to your baby during stage 1 or as a first food puree. Parsnips can be steamed, boiled, or roasted. You may need to cook them longer for small babies for easy pureeing, but older babies that can chew can enjoy this vegetable a little crispier by cutting down on cooking time. Shortening the duration of the cooking time also helps preserve vitamin C.
Nutritional Value
The parsnip is richer in many vitamins and minerals than its close relative the carrot. It is particularly rich in potassium with 600 mg per 100 g. Parsnip is also a good source of dietary fiber. 100 g of parsnip contains 55 Calories (230 kJ) energy.
Parsnip Puree
Ingredients:
2 medium parsnips
Directions:
Trim, peel and slice parsnips. Boil in pan of water and simmer until very tender. About 20 minutes. Remove parsnips from pan with a slotted spoon and puree, adding as much of the cooking liquid as desired, to a smooth consistency.
Parsnips are yummy when combined with white potatoes, carrots, or chicken.
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