Homemade Root Veggie Baby Food

A simple and versatile recipe to keep your little one fed and nourished.

By Robin Asbell | Experience Life

Yield 2 cups
Prep Time 10 minutes
Cook Time 35-40 minutes

Ingredients

Pick one:

2 cups chopped peeled carrots
2 cups chopped peeled parsnips
3 cups chopped peeled sweet potatoes
2 cups chopped peeled turnips
2 cups chopped peeled beets

Directions

STEP 1

In a medium saucepan, combine the root vegetables and 1 cup water. Bring to a boil over medium-high heat.

STEP 2

Reduce the heat to medium-low, cover, and boil gently for 15 to 20 minutes (25 minutes for beets), or until the vegetables are very soft and falling apart.

STEP 3

Allow to cool for 10 minutes.

STEP 4

Transfer vegetables and cooking liquid to a blender. Remove the lid plug, secure the lid, and cover the opening with a clean kitchen towel. Blend on low speed until very smooth. If the purée is too thick, add water a little bit at a time and blend to the desired consistency.

STEP 5

Let cool and serve immediately or store in an airtight container in the refrigerator for up to 24 hours.

STEP 6

Tip: For longer storage, transfer the mixture to ice cube trays or a lined muffin pan in appropriate portions and freeze until solid. Once the portions are frozen, transfer to airtight containers and store in the freezer for up to two months.

For more recipes you can make in your blender, visit “6 Creative Blender Recipes (That Aren’t Smoothies!)“.

Photography by: Terry Brennan; Food Styling: Betsy Nelson

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