This recipe can be easily modified as your baby advances from purees to lumpy solids. The root veggies and quinoa can be pureed for the baby learning to take solids, and fork mashed for the older baby who can handle a lumpier consistency.
What you’ll need
- ¼ cup potato
- ½ cup carrot
- ½ cup parsnip
- ¼ cup quinoa
Makes 6-8 servings
How to make it
- Preheat oven to 400°F and roast vegetables. These can also be steamed or boiled.
- Cook quinoa according to package instructions while baking root vegetables.
- Place all ingredients into food processor and blend until smooth.
- Add breastmilk or formula to desired consistency (optional).
Always check with your child’s doctor first if you have any questions about introducing new foods and textures.
Jaime Windrow, RD and Happy Mama Mentor