This weaning recipe uses my favourite root vegetables: Potatoes, Parsnips and Carrots.- packed with Vitamin A, C and K and natural sugars.

A good source of

• Vitamin A (Beta-Carotene)
• Vitamin C
• Vitamin K
• Fibre
• Potassium

Ingredients

• 2 x large Carrots
• 1 x Potato, preferably Maris Piper but any potato is good
• 1 x large Parsnip
• Breastmilk or formula

You will need

• 3 x Saucepans
• 1 x Food processor or hand-held blender or a Professional Baby Mouli
• 1 x Ice Cube Tray or a Happy Mummy Baby Cubes Food Portioners (Stage 2)
• 1 x Peeler

Method

1) Prepare the Potato, Carrots and Parsnip by peeling and cutting into small chunks.

2) Place the Carrot, Potato and Parsnip chunks into seperate saucepans, cover with hot water and boil until they break up easily, You can test this with a fork. Carrots may take around fifteen minutes, while the Potato and Parsnip may take around ten, depending on how large your pieces are.
Do not add any salt!

3) Drain all three, combine and mash thoroughly using your blender of choice.

4) Add enough breastmilk or formula to make the puree to your desired consistency.

5) Fill up you ice cube tray or portioner evenly with the puree and, when cooled completely, place in the freezer.

6) Once frozen you can empty you portions into a freezer bag so you can use the cube tray again!

To reheat just warm a portion in a saucepan or the microwave. You can test the temperature on your top lip, just below the nose.

If you do use a microwave to heat your baby food always remember to stir thoroughly to remove hotspots!