Parsnips for baby? Yes, please! We all know that introducing a variety of foods in your baby’s first year is super important, and parsnips are an underrated gem. With their sweet, slightly nutty flavor and soft, creamy texture, they’re perfect for both purees and baby-led weaning.

Pink baby plate on a white marble counter with different ways to serve parsnips to your baby - puree, strips for baby-led weaning and chopped for finger foods.

Ready to go beyond the usual baby food picks? Parsnips might not be the first veggie that comes to mind, but they’re sweet, easy to prepare, and surprisingly baby-friendly!

Once you’ve introduced some of the classic first foods, like apple, sweet potato, or broccoli, parsnips are a great way to keep expanding your baby’s palate.

In this recipe, we’re roasting parsnips with a little fresh ginger to bring out their natural sweetness and add a fun, gentle kick. You can blend them into a smooth, cozy puree or serve them as soft finger-sized sticks for baby-led weaning. As your baby gets older and develops their pincer grasp, smaller chunks work great too.

#mymomhack: roll the smaller pieces in hemp seeds, ground flax, coconut, or baby cereal to help those slippery bites stay put in tiny hands.

My hangs holding two parsnips over my kitchen counter.

First time making homemade baby food? Then, I would suggest that you start by reading our very in-depth guides – Guide on how to Make Homemade Baby Food if you are starting with purees, or this  Complete Guide to Baby-Led Weaning if you decide to do baby-led weaning from the get-go. And be sure to check out my best-selling cookbook, Little Foodie: Baby Food Recipes for Babies and Toddlers with Taste for even more information and recipes!

Pink baby plate on a white marble counter with different ways to serve parsnips to your baby - puree, strips for baby-led weaning and chopped for finger foods.

Get the recipe: Parsnip Ginger Baby Food (puree & baby-led weaning)

5 stars (1 rating)
Parsnips for baby? Yes, please! We all know that introducing a variety of foods in your baby’s first year is super important, and parsnips are an underrated gem. With their sweet, slightly nutty flavor and soft, creamy texture, they’re perfect for both purees and baby-led weaning.
Yield: 6 servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Author: Michele Olivier
Course: baby food, Baby Led Weaning
Print Recipe

Ingredients 

  • 2 large parsnip, peeled and cut into 2-3" strips
  • 1-2 tsp olive oil
  • pinch freshly minced ginger (optional)
  • 1/4 cup liquid for baby puree (water, fresh breast milk or formula)

Instructions 

  • Preheat oven to 400° F. Line a baking sheet with parchment paper for a more steamed veggie. I left mine bare for a little more crisp.
    Place the strips onto the baking sheet, drizzle with the olive oil and sprinkle on the ginger. Toss with your hands or tongs until everything is well coated. Lay the strips out evenly onto the baking sheet so that parsnips aren't on top of each other.
    Hands sprinking ginger over sliced parsnips on a baking sheet on my kitchen counter.
  • Place the baking sheet in the oven, and bake for 15 minutes. Toss and bake for another 15 minutes or until tender with pierced with a fork. Let cool slightly
    roasted strips of parsnips on a baking sheet, cooling.

To Make Baby Food Puree

  • Transfer the strips to a blender and add in 1/4 cup of liquid (water, fresh breast milk or formula). Blend on medium-high speed for 1-2 minutes, adding more liquid if the puree gets too thick.
    A clear jar sitting on my kitchen counter with parsnip puree inside.
  • Serve a portion to baby and store the rest in the fridge or freezer.
    Gray baby bowl sitting on a white marble counter with parsnip puree inside, with a pink baby spoon resting on the rim with puree inside.

For Baby-Led Weaning

  • Serve to baby in strips, or dice into smaller 'pea' size pieces.
    Graphic showing a pink baby plate with graphics pointing to which way you can serve parsnips to your baby.

Notes

Age: 6+ months
Storage: the parsnip puree can be stored in an air-tight container in the fridge for up to 4 days or in the freezer for up to 4 months. The parsnip strips can be stored in the fridge for up to 4 days. 
Note on Spices: you can substitute the ginger for paprika, garlic, dill, mint, cilantro or cumin during the blending process. Or you can omit the spices/herbs if you prefer. 

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