Carrots & Parsnips and Spinach & Sweet Potato

These two recipes are ones I keep coming back to. Why? Well, first of all, these two-ingredients purees are as simple as it gets. And two, because he loves it and wolfs it down every time. And three, its colors are gorgeous — a vivid creamy orange and the other a deep emerald green.

Carrots and Parsnips

  • 4 carrots
  • 4 parsnips

Wash the carrots and parsnips. Peel the skin with a vegetable peeler. Cut into two inch segments. Toss in olive oil or coconut oil. Roast in rimmed baking pan at 350 for 45 minutes or until soft. Voila! Puree or mash and watch them gobble it up! Ollie is old enough to chew these up in his mouth, but I like to do a quick puree in the VitaMix so I have easy to feed options (especially when he’s feeling particularly picky).

Spinach and Sweet Potatoes

  • 1 14 oz bag of frozen spinach, thawed
  • 4 sweet potatoes (I prefer the white variety but the orange ones will work too, the colors just won’t be as pretty)

Warm the spinach via microwave or stovetop. Squeeze all the liquid out of the spinach. Clean and peel the sweet potatoes. Cut into 2 inch segments. Toss in olive oil. Roast in rimmed baking pan at 350 for 45 minutes or until soft. And watch as the aroma fills your house into this dreamy sweet potatoe-y goodness of a home. Let cool. Combine and puree or mash. Again, I prefer to puree as these are my two go-to’s when I need something quick to defrost and heat up that he’s guaranteed to love.

There you have it!

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