Parsnip and carrot baby food puree with thyme (6 months+)
1 tbsp unsalted butter
6 oz (3/4 cup) carrots, sliced (and peeled, if not organic)
6 oz (3/4 cup) parsnips, sliced
1 garlic clove, crushed (optional)
1 sprig of fresh thyme or a pinch of dried
8 fl oz (1 cup) low sodium or homemade chicken stock
Preheat the oven to 375 deg F, 190 deg C.
Saute the carrot and parsnip in butter over a low heat.
Add the garlic (if using) and the thyme and continue to cook until the veggies are tender.
Pour in the stock and bring to the boil.
Transfer to an oven-proof dish and cover.
Cook for a further 20 mins.
Remove the thyme sprig, then puree or mash.